chef_italiano
⬇️ How to make Pumpkin Gnocchi. 📕 Dough: • 420g (14.82 oz) roasted and dried Kabocha. • 180 g (6.35 oz) baked, riced potato • 18 g (0.63 oz) egg yolk • 4 g (0.14 oz) fine salt • 0.3 g (0.01 oz) nutmeg • 100 g (3.53 oz) 00 flour, plus more only if absolutely necessary Method: 1. Roast the kabocha at 200°C / 390°F until completely tender. 2. Increase the oven to 220°C / 425°F for the final 10 minutes to deepen the caramelization and remove more moisture. 3. Scoop out the flesh and cook it in a w...
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