Welcome to Paulina Kitchen! Today I bring you a super recipe for pumpkin gnocchi and different sauces to accompany them. It is always a good time to eat pasta, they do well to the heart. And I don't say it, science says it (?). There are an infinity of pasta recipes, and they are all rich. How can it be? It would seem to be the magical dish. It always works. If you want to look good and also vary some of the classic potatoes of potatoes some occasional 29, pay attention and learn how to make pumpkin gnocchi. They will believe you are a professional chef!
About pumpkin gnocchi
These pumpkin gangs are very rich and light! They are ideal to accompany with any sauce. If it is cold, it can be accompanied with a super -powered stew and gives you the heat you need. If you are hot or want to eat something calm you can accompany it with a cream or a vegetable sauce and it is very good!
One of the ways that I like most to eat gnocchi is with a four cheese sauce, and when I serve it I put some fillet roasted almonds. UF, what delight! Do they play with the textures in their dishes? These pumpkin gangs are ideal to try! Being like clouds of how soft they are, you can add anything to give crocancia (it is well said crocancy? Well, in any case I invented a word ... I don't know) and it will be great!
Wife, cheese crispy ... let their cook minds fly!
Salsa to accompany pumpkin gnocchi
- Salsa 4 cheeses: very simple, you just have to grate 4 different types of cheeses and melt them in a saucepan with a little milk. You can try with Parmesan cheese, gouda cheese, cheddar cheese and some blue cheese. To season add a little pepper and a pinch of nutmeg and voila! In less than 15 minutes they have a full sauce of flavor. If you want to go a little further,
- They can also accompany it with Parisienne sauce. I recently went up to the blog how to do it. There they will also find a way to make white sauce , another very good sauce to accompany the gnocchi
- The typical red sauce cannot be missing, any of them. A bolognese sauce , a meat stew or a simple fillet is delicious. Is the reliable old
- Attention to this sauce because we all become crazy: dry tomatoes, chicken and spinach. This sauce is very fast. Save breast in strips in olive oil along with a little garlic. Once golden add the hydrated dry tomatoes as you like. They can be whole or in bits. Save a few minutes and add the cooked gnocchi next to a handful of spinach leaves. As soon as the spinach is passed out they must already serve them. Sprinkle with Parmesano above and a bit of roasted almonds and voila !!
- A good thick pesto and roasted vegetables: on the one hand we will put in the oven a couple of onions cut so just, large, cherry tomatoes and garlic. Put olive oil above and sprinkle with sugar. Add herbs that you like. I like Tomillo for example. Ready. It goes to the oven over medium heat until everything is well cooked. On the other hand, make a pesto with a basil plant, garlic, olive oil, grated cheese, salt, pepper and olive oil. Although they surely listened to one of all times that I asked them to have frozen pesto and do not even need to waste it. They simply grab a couple of pesto and pum cubes. Above the cooked pumpkin gnocchi.
Mix the pesto well with the pasta and distribute the baked vegetables and go!
In this gratin pumpkin gnocchy recipe I used a Parisienne sauce. What sauce prefer? Enjoy the recipe, friends!
Ingredients
- 800 gr of pumpkin
- 250 gr of flour
- 1 egg yolk
- 150 gr of fresh cheese
- 150 gr of grated cheese
- Salt
- Pepper
- Nutmeg
- Olive oil
- Sauce to cover the gnocchi
Step by step pumpkin gnocchi
In 5 very easy steps!
- Cook the pumpkin in any way that is not boiled: it can be in the oven, steamed or microwave. It should not be boiled like this does not absorb water. It must be as dry as possible.
- Make a pumpkin puree and when it is warm to add the yolk, salt, pepper, nutmeg and sifted flour. As far as possible, do not use the hands so much so as not to pass heat. Unite it with a cornet or a spatula until you get a very homogeneous bun.
- Form choricitos and give shape to the gnocchi with a halted fork or ñoquera.
- Boil for a few minutes, until they float.
- Place in a fountain with a layer of sauce at the base and then put the rest of the sauce above. Add the cheese and gratin in a strong oven. Ready!! To eat, friends!
I made them but they got very hard. I know they are going to tell me you put a lot of flour but I put the recipe measure and I did not get soft like the ones I make as a potato. It is the first time I do them and also that. Should they be hard ???? Help Please
Can it be done with almond flour?
For that amount of pumpkin, I put that amount of flour, and I was a pegote, he lacked much more flour
How many people is this recipe?
I fried them.
Hello! And olive oil when uses it?
Good day Paulina today I will do your pumpkin gnocchi after I tell you how I get out
And the oil when I use it? In the puree?
They are ready when they go up and float. I pinge them little by little.
Is it for 1, 2, 3, 20, 50 or 2 million people?
How many minutes do you cook exactly?
Hello! This recipe for how many people is it?
Thank you!
In step 2 he says adding the yolk. He never said egg and cheese is for gratin
If it is clarified! In step two it says the yolk, nutmeg… .etc!
How many eat with this exact recipe ????
Hello!! Does anyone know if I can put together the gnocchi and free them? What do you recommend? Thank you!!
In step 2 use the yolk!
Hello Genia !!! And the egg when, and the cheeses ?? I always follow you
Paulina, Paulina (with the nasal voice that all the people who call you during your videos have), when do you use the egg yolk?
I follow you a thousand!
Hi Pauli. In the 5 steps I do not see that you use the egg or the cheeses, at what time do you add them? I did not find video of this recipe. A kiss, you are a genius