Pumpkin Gnocchi | How to Make Pumpkin Gnocchi from Scratch
First of all, to get good, soft and compact pumpkin gnocchi, it's important to cook the pumpkin in the oven so as to make the pulp drier and improve the characteristics of the dough. A possible variant is to add to the dough a boiled and crushed potato that, thanks to its starch, allows the pumpkin to thicken better, making it easier to shape the gnocchi.
Rich in nutrients, including mineral salts and vitamins, pumpkin is a typically autumnal vegetable that is harvested and used in the ...
Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese
Today I made a recipe with gorgonzola cheese, an ingredient that I love: Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese.
Potato Gnocchi is a preparation made with mashed potatoes, eggs and flour, boiled and served in many different ways. In this recipe I explain briefly how to make potato gnocchi but for the full recipe click here.
Arugula pesto is a very delicate and rich sauce, quick to prepare and perfect to season pasta and gnocchi
Finally, I chose sweet gorgonzola ...
Potato Gnocchi: Recipe, Tips and Tricks
Potato gnocchi are apparently easy to make, but they hide a series of small pitfalls that can determine the outcome of a bad dish.
What are the secrets to make potato gnocchi that do not lose shape when cooked, that maintain a smooth texture, soft and palatable, and that have the slight taste of potato and not that annoying flavor of flour?
In this recipe I'll show you a series of small tricks and tips necessary for those who are recently approaching potato gnocchi recipe and want a ...