Receta Pumpkin Gnocchi
| Raciónes: 1 |
Ingredientes
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Direcciones
- Whisk together the pumpkin and the egg whites till blended. Then add in flour and stir till the dough is thick sufficient to be turned out onto a large cutting board or possibly clean table top. Douse with more flour, and work/knead it into the dough. When fully incorporated add in more flour and repeat. Keep adding flour and kneading till the dough can hold its own shape. It will still be a little bit sticky.
- At this stage, I chilled the dough overnight, but I have no idea if doing so was essential to the success of my gnocchi-I was just starting to feel really guilty about those essays I hadn't yet graded.
- When you're ready to eat the gnocchi, get a pot of boiling water going on the stove. Generously flour your board or possibly tabletop and hands. Cut the dough into fourths and roll each fourth into a cylinder, and slice off gnocchi-sized chunks. I have to be vague about measurements because I was having a hard time with my cylinder rolling technique and at one point just hacked the cylinder in two lengthwise to speed things along. I aimed for 1/2-inch chunks, but some were bigger than which. Drop into salted boiling water. As they rise to the surface, remove them with a slotted spoon, shake off excess water, and put them on a serving plate.
- Having once watched Martha Stewart shape gnocchi on TV, I tried to emulate her technique of pressing them gently against the tines of a form before dropping them in the water for about half of my gnocchi. They turned out just as ugly as the ones I more carelessly dropped in the water without shaping. YM(and skill)MV.
- The recipe provided me with two substantial dinners for myself, once I topped the gnocchi with some leftover TVP chili.