Gnocchi gnocchi

Ingredients for Gnocchi gnocchi

Instructions for Gnocchi gnocchi

To prepare the Gnocchi gnocchi recipe, please follow these instructions:

Turn on the oven at 200 degrees (preheat). Thoroughly clean the pumpkin dish and clean it for the infant. Cut into finger-wise slices and put on baking paper on the baking sheet. Sprinkle with salt and bag for 30 minutes.

Blend the pumpkin dish. If hokkaido is used, the peel can be blended with. If you do not have a blender, it may be well-blended with a fork or a pinch whisk. Let it cool a little, so it can be handled, but it must not be cold.

Mix with flour and eggs, as well as salt and muskat. It must still be "slim". If too much flour comes in, they become too hard.

Put the dough in a syringe bag with a relatively large hole (use a freezing bag and cut the corner off)

Boil water in a large pot and add plenty of salt. It should not boil. Squeeze the dough into small sausages directly into the water and gently stir a single time so that they do not get caught in the bottom. Gently pick them up with a cavity as they float to the surface. They can not be said as pasta, so they break. It takes about 5 minutes depending on the size before they flow.

Heat the butter on a large forehead and raise the golden gnocchies. Season pepper and thyme.

tips:
If you want to save on fat, they can be eaten without being fried. You can also use other types of pumpkin than hokkaido, but then the pumpkin must be peeled!