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Very easy and quick gnocchi to make - only two ingredients
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@delirecEste é uma receita que aprendi com a minha mãe. É uma receita que facilita a vida de quem não tem nenhuma massa pronta em massa. Read more
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Regina
@cozinhadirossa- Ingredients
- Recipe
- Cabotia Pumpkin500 g
- Wheat Flour to taste
- Sauce of your choice to taste
- Cook the cabotiá pumpkin. I prefer to do it peeled and in pieces, to be faster.
- Once cooked, blend the cabotiá in a blender or squeeze it with a fork until it turns into a puree. No need to add water.
- Start adding the wheat flour. It doesn't have a certain amount, it all depends on the humidity of the cabotiá pumpkin.
- The right texture is firm, a little harder than cake batter. But not as tough as pasta.
- Better to have already heated the water. It's the same temperature as cooking pasta.
- Now, with a spoon, first put the spoon in the hot water (this helps to loosen the gnocchi easier) and take a portion of the dough, which can be half a spoon.
- Put the dough in hot water. It will sink in, but soon about.
- Do this with all the dough.
- I like to let it cook for like 10 minutes. To be sure, I try a gnocchi, it can't be raw in the middle and it doesn't even taste like raw wheat.
- Once cooked, just put it straight into the sauce. We love to make it with white sauce.
- A delicious and practical recipe!
- Tip: to speed things up, start heating the water as soon as the pumpkin is cooked. You can even use the cooking water from the cabotiá pumpkin to cook the gnocchi.
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