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Simultaneously a savoury and sweet dish is derived from adding squash to cheeses as eggs, spices and lightly sifted flour render delectable rustic bites.
For a dedicated post...refer to:
https://www.foodessa.com/2018/11/squash-cheese-gnudi-and-rockefeller.html
Raciónes: 48 dumplings
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Ingredientes
- . > Metric / American measures <
- .
- . 300g (10.5 oz.) full fat Ricotta cheese *
- . 340g (12oz./ 1-1/2 cups) roasted Squash,**mashed
- . 1 xLarge egg
- . 1.25ml (1/4 tsp.) sea salt
- . 1.25ml (1/4 tsp.) granulated garlic powder
- . pinch of fresh grated nutmeg
- . 50g (3/4/ cup) Parmesan cheese, grated
- . 270g to 300g (2 1/4 to 2-1/2 cups) '00' flour
- .
- . 15ml (1 Tbsp.) sea salt for the boiling water
- . garnish: extra Parmesan for serving
Direcciones
- . In a medium bowl (or blender), mix the first 3 ingredients. Then, add and combine the remaining ingredients (except for the flour). Afterwards, while mixing with a strong, Silicone spatula, SIFT in an initial generous portion of the flour. Note: If the mix is still too moist and way too sticky, add in the remaining flour. At this point, it is best to cover and refrigerate the mix for about 1 hour so that it firms up for easier manipulation.
- . COOKING: (However optional…it is best to cook 24 dumplings in one cooking and then repeat with the rest). Fill a large pot three quarters of the way with water and bring it to a boil, adding the salt last. Then, while the water is boiling, either use a mini ice-cream scoop to portion out rustic style balls or simply use two spoons to make small walnut sizes. Plop them in the water as quickly as you make them. The ones that are almost cooked will float to the top (about 1 minute). Once they are all at the surface, continue cooking for another 3 minutes. Remove them with the aid of a slotted spoon into a serving bowl. Mix in a warm or cold sauce of choice. Serve with a generous garnish of Parmesan cheese.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 48 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
