Pumpkin and ricota gnocchi recipe

This pumpkin and ricota gnocchi recipe is exquisite, in addition, it is very easy and simple to prepare. Pumpkin gnocchi acquire an orange color thanks to the color of pumpkin, which owes their intense color to beta -carotenes. It also contains powerful antioxidants that prevent cell aging and take care of skin and health health. On the other hand, Ricota is a dairy derivative with a high protein content. Thus, we use both ingredients in this recipe to prepare some soft and light ñoquis. Ideal for every 29 of the month or to delight your diners with a delicate dish. In recipes, we show you how to make squat and easy ricota. Do not miss this recipe, ideal to lose weight or eat healthy!

Ingredients to make pumpkin and ricota gnocchi:

1. The first step to elaborate this pumpkin and ricota gnocchi recipe is to cook the pumpkin. To do this, pél it and cut it into cubes. Then, cook it in the microwave in a suitable and covered container, about 12 minutes. Cooking it in this way, it will not absorb as much water as boiled, if you will not need much flour for the gnocchi and will no longer be so soft.

Trick: If you don have microwave, you can cook it in the oven with its peel, split in half and covered with aluminum.

2. Once cooked with the method you have chosen, pish and reserve the puree.

3. On the other hand, the ricota has a fine strainer to remove excess serum.

4. Mix the ricota with the pumpkin puree that you have previously prepared and season to taste. Try it and add the baking powder.

5. Add the egg and intact it well mixing.

6. Add half of the amount of flour indicated in the recipe and intact it to your preparation, trying not to knead too much. If you notice that you still need more flour, add the rest. Keep in mind that you may still stick a little to your hands, but do not add more flour, if they will not be hard.

Trick: If you are gluten or are celiac intolerant, you can replace the flour with corn starch.

7. With floured hands, take a portion of the size you want to make the gnocchi and cook in abundant boiling water. In this way, you will see if the dough is cooked correctly. If you do not do it and need more flour, it is time to do it before preparing the rest of the pumpkin gnocchi stuffed.

Trick: You must do this step first with an ñoqui to observe the process. If it goes well, you can cook the rest.

8. Cover a clean meter with flour and turn half of the preparation. With your floured hands, stretch it like a cylinder and short portions of the same size. Provide the way you want, for example, passing them through the instrument to make flour gnocchi.

9. As you do the roasted pumpkin gnocchi, arrange them on a floured plate, table or roasting.

10. Kitchen Ricota and Pumpkin gnocchi in plenty of boiling water, without overlapping them, you must cook them until they float. Before withdrawing them, check that they have no pleasure in flour.

11. Serve them with your favorite sauce and grated cheese. What do you think of this pumpkin and ricota gnocchi recipe? Leave us in the comments and share with us a photograph of the final result. To eat!