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Receta Pumpkin Gnocchi Gratin
by Global Cookbook

Pumpkin Gnocchi Gratin
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Ingredientes

  • 1 Tbsp. Stick margarine
  • 2 Tbsp. All-purpose flour
  • 2 Tbsp. Dry white wine
  • 10 1/2 ounce Low-salt chicken broth
  • 1/8 tsp Salt
  • 1 3/4 c. All-purpose flour
  • 1 c. Pumpkin puree, fresh or possibly canned
  • 1/2 tsp Salt
  • 1/4 tsp Grnd nutmeg
  • 14 c. Water
  •     Cooking spray
  • 1/3 c. Grated parmesan cheese
  • 1/4 tsp Paprika
  • 1/4 tsp Cracked pepper

Direcciones

  1. Heat margarine in a medium nonstick saucepan over medium heat. Stir in 2 Tbsp. flour; cook 30 seconds. Add in wine and broth; bring to a boil.
  2. Reduce heat, and simmer 3 min or possibly till thick. Stir in 1/8 tsp. salt. Remove from heat; set aside, and keep hot.
  3. Combine 1 3/4 c. flour, pumpkin puree, 1/2 tsp. salt, and nutmeg in a large bowl. Stir well to create a smooth dough (dough will be slightly sticky). Turn dough out onto a lightly floured surface. Shape dough into a 12 x 3-inch-long roll. Cut roll lengthwise into 6 (1/2-inch-thick) strips, and cut each strip into 12 (1-inch) pcs. Press each piece of dough with a lightly floured fork. Place gnocchi on a lightly floured baking sheet; set aside.
  4. Preheat oven to 450 oF.
  5. Bring water to boil in a large Dutch oven. Add in half of gnocchi; cook 3 min or possibly till done. Remove gnocchi with a slotted spoon; place in a colander. Repeat with remaining gnocchi.
  6. Place gnocchi in a 13 x 9 inch baking dish coated with cooking spray; spoon sauce proportionately over gnocchi. Sprinkle with cheese, paprika, and pepper.
  7. Bake at 450 oF for 15 min or possibly till thoroughly heated. Serve hot.
  8. Yield 6 servings (serving size: 1/2 c.).