The practice of old pumpkin gnocchi, the practice of pumpkin gnocchi

Pumpkin gnocchi soup.

The weather is getting colder and colder, and you don't want to cook too complicated meals when you are alone at night, so drink a bowl of warm pumpkin gnocchi soup at this time, which is warm and nutritious!

The ingredients to be prepared are: an appropriate amount of pumpkin, an appropriate amount of flour, an appropriate amount of salt, an appropriate amount of chives, an appropriate amount of vinegar, an appropriate amount of black peppercorns, and an appropriate amount of water.

1. A small piece of pumpkin bought at the vegetable market or supermarket.

2. Peel and remove the seeds of the pumpkin and cut it into slices for later use.

3. Prepare some flour according to your personal appetite.

4. Prepare some cool white water and slowly add it to the flour, stir quickly with chopsticks while pouring water, don't add too much water, and the flour can be flakes of cotton wool.

5. Pour an appropriate amount of water into the pot, and put the appropriate amount of pumpkin slices into the pot to cook together according to your preference.

6. Boil the water for about five minutes to allow the pumpkin slices to start to soften.

7. Pick up the gnocchi that has been stirred in advance with chopsticks and put them in boiling water.

8. Add an appropriate amount of salt.

9. Because it was winter, I also added an appropriate amount of black peppercorns.

11. Use chopsticks to pick up the larger gnocchi, if it can be easily pinched, there is no clamping inside, it means that it can be eaten in a bowl, and an appropriate amount of chives can be sprinkled to increase the fragrance after the pot.

Breakfast is the beginning of a new day for everyone, eat breakfast well, then the day will be very happy, there is a soup is very suitable for breakfast, which is very nutritious, with a lot of vegetables, plus pumpkin noodles, it will be more delicious, so delicious that you don't want to stop. Do you want to know what kind of food this is?

"Pimple soup" is the best way to eat, add pumpkin noodles, delicious, so delicious that you don't want to stop, this is pimple soup, but with pumpkin noodles added to it, that is, pumpkin gnocchi soup,; Add a lot of nutritious vegetables to cook it together, so that it is not only beautiful in color but also delicious in taste. Next, join me in making a delicious pumpkin gnocchi soup!

Pumpkin gnocchi soup.

by ryan 麻麻.

Ingredients: 1 pumpkin, 100 grams of flour, 1 red pepper, 50 grams of beef, a few black fungus, 1 green onion, 5 grams of peanut oil, 5 grams of refined salt, 1 tablespoon of light soy sauce.

Cooking steps:1Pumpkin, red pepper cleaned and cut into pieces, black fungus soaked in cold water and torn small flowers.

2.Slice the beef, add cornstarch cooking wine and mix well for half an hour.

4.Stir-fry all the vegetables in the base oil of the stir-fried beef.

5.Stir-fry the vegetables evenly, add water and simmer the vegetables.

6.Add an appropriate amount of flour and water to the past, and mix until it is almost in this state.

7.Scoop the mixed flour into the vegetable broth with a small spoon, add the beef and continue to simmer until the gnocchi is cooked, add salt and light soy sauce to taste, and remove from the pot.

Cooking Tips:

1.The production is very simple, the ingredients should be fresh ingredients, so that it will be delicious, if you like to eat spicy, you can add some chili, if you don't like it, you don't need to add, and the vegetables in it can be added according to your preferences.

2.The batter should not be too thin, otherwise it will not be good to form a lump.

3.Pimple soup, called not rotten soup in Jincheng, Shanxi, is a home-cooked soup in the north, and the main raw materials are flour, eggs, tomatoes, etc. The soup in gnocchi soup can be clear water or pork rib soup, fish broth, bone broth, etc.

From the point of view of eating a healthy diet, gnocchi soup is more suitable for dinner because pasta is easy to digest. The gnocchi soup can be made into a vegetarian vegetable gnocchi soup or a meat gnocchi soup with meat. Pimple soup made with eggs, meat, etc., is especially suitable for brain workers and can be supplemented with protein.

Pumpkin gnocchi recipe:1. Peel the pumpkin and cut it into small pieces.

2. Heat the pot, put a small amount of oil, pour in the pumpkin and stir-fry.

3. Add salt, you can have more salt, and water should be added later.

4. Add water, bring to a boil, and simmer over low heat for 5 minutes until the pumpkin is ripe through.

5. Pour the flour into a bowl, add a small amount of salt, eggs, and water to make a thicker batter. (This step is done before frying the pumpkin, and the prepared batter is left for a while).

6. Turn on high heat, use a spoon to add half a spoonful of batter to the pot, and finish the batter in turn.

7. Bring to a boil over high heat.

Steps. 1. Wash the pumpkin and cut it into cubes.

2. Start to mix the flour, remember not to be too wet, be sure to dry it, so that it tastes chewy.

3. Put a little oil in the pot, put the pumpkin in and stir-fry and put some salt to taste, fry for a while, then put water in it, and then turn on the high heat to cook the pumpkin.

4. The flour has been placed for a period of time, which is good for the taste, use a spoon to make a small strip of flour into a small strip and put it into the pumpkin soup that has been burned, put it in a spoon, don't worry, wait until the flour is all over and then put some salt into it, so that it will taste.

5. When the gnocchi opens, burn it again over low heat.

Pumpkin gnocchi recipe:1. Peel the pumpkin and cut it into small pieces.

2. Heat the pot, put a small amount of oil, pour in the pumpkin and stir-fry.

3. Add salt, you can have more salt, and water should be added later.

4. Add water, bring to a boil, and simmer over low heat for 5 minutes until the pumpkin is ripe through.

5. Pour the flour into a bowl, add a small amount of salt, eggs, and water to make a thicker batter. (This step is done before frying the pumpkin, and the prepared batter is left for a while).

6. Turn on the high heat, use a spoon to stir half a spoonful of batter into the pot, and finish the batter in turn.

7. Bring to a boil over high heat.

Method steps.

Add a trip of eggs and salt to the flour for a more chewy texture.

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Add water and mix thoroughly. <>

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Mix until the flour and eggs are well together.

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Leave the gnocchi on for a while.

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Nanyin judged the melon to slice and set aside.

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Add the prepared bone broth and cook the pumpkin until the pumpkin is rotten.

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Use chopsticks from step 4 to step 6.

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Cook until the gnocchi is completely above the surface and cooked through.

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Pumpkin 100 grams.

Salt 1 gram. Water: Appropriate amount.

Pumpkin 110 grams.

Pork belly (can not be put out, it is more fragrant) about 100 grams.

Cooking wine 1 teaspoon.

Light soy sauce 1 teaspoon.

Fuel consumption 1 teaspoon.

Pepper 1 gram.

One coriander.

1 green.

How to make pumpkin gnocchi 1 How to make plain milk hand-pulled toast Step 1

All the ingredients are ready: Fatty meat, lean meat separated, lean meat with cooking wine and pepper, light soy sauce to grab a grab, marinate to remove the smell Pumpkin is cut according to your preference, it doesn't matter the size, anyway, it should be boiled soft Green vegetables are washed and balanced Add one gram of salt to flour, mix well and dig tung.

To prepare plain milk shredded toast Step 1

Then come to make gnocchi hand faucet to the minimum, a drop of dripping state.

To prepare plain milk shredded toast Step 1

Stir the flour while dripping, don't rush, it'll be fine in a few minutes If it's already lumpy, just pull it to the side, or put another bowl. To prevent too much water absorption, too large pimples.

To prepare plain milk shredded toast Step 1

Make sure that there is no dry powder, and you can also sieve it carefully, and there are relatively large pimples, which can be manually broken and scattered to make it smaller.

To prepare plain milk shredded toast Step 1

Put the diced fatty meat or, fry it in oil until fragrant.

To prepare plain milk shredded toast Step 1

Add the pumpkin and stir-fry for a few minutes Stir-fry vegetarian vegetables in meat oil for softer and more fragrant.

To prepare plain milk shredded toast Step 1

Add two bowls of hot water and cook until the pumpkin is tender.

To prepare plain milk shredded toast Step 1

Turn on high heat, put the gnocchi and stir quickly. After boiling, put the lean meat into the boil, and put the greens in about half a minute Put a spoonful of light soy sauce, a spoonful of oil-consuming to taste My taste is relatively light, and I think the salinity of light soy sauce and oil consumption is enough, and you can add salt as needed.

The method of pure milk hand-pulled toast Finally, sprinkle a handful of soul coriander out of the pot with your own sauce radish, delicious.

If you want to make pumpkin gnocchi, I think you should first cook the pumpkin, and after cooking, you can make it puree.

Method. The pumpkin is steamed in an electric pot, put a glass of water in the outer pot, and press the electric pot to jump.

Peel the pumpkin and cut it into small pieces and press it soft with a fork.

Add the flour to the salt and mix well.

Add the pumpkin puree to the flour and mix well by hand, knead the dough for about 3-5 minutes, then let it stand for 10 minutes.

The dough is removed and cut into pieces; then roll into long strips; Then divide into small pieces and rub round; Use a fork to flatten the shape and it can be shipped early.

After boiling water in a soup pot, add the gnocchi to the gnocchi and cook until it floats, that is, it is cooked; Drain and set aside.

Stir-fry the greens in a frying pan, add canned tuna, add two spoonfuls of soup with gnocchi and mix well to make a meal.

After the gnocchi is cooked, the cauliflower and carrots are cooked, cheese strips and rosemary are added, and baked in the oven is baked gnocchi.

Steps to make pumpkin gnocchi.

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1.Peel the pumpkin and cut it into small pieces.

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2.Heat a pan, add a small amount of oil, pour in the pumpkin and stir-fry.

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3.Add salt, you can have more salt, and add water later.

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4.Add water, bring to a boil, and simmer for 5 minutes until the pumpkin is cooked through.

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5.Pour the flour into a bowl, add a small amount of salt, eggs, and water to make a thicker batter. (This step is done before frying the pumpkin, and the adjusted batter is left for a while).

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6.Turn on high heat, use a spoon to add half a spoonful of batter to the pan, and finish the batter in turn.

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7.Bring to a boil over high heat.

Pumpkin gnocchi.

Ingredients: 100 grams of flour, 150 grams of pumpkin. Seasoning: A pinch of salt.

1. Prepare all the ingredients, peel the pumpkin and cut it into small pieces, 2. Add an appropriate amount of water to the pot and put the pumpkin to boil, and add an appropriate amount of cold water to the flour.

3. Stir slowly to form a flocculent gnocchi, and add a little salt to the spine in the pumpkin soup.

4. Shake the gnocchi into the pan with your hands and stir as you add it.

5. Continue to cook until the gnocchi floats, tips, don't use the gnocchi too much, because you can drink it after it is cold, and the gnocchi in the pumpkin soup will become thicker and thicker.

Add a little salt, not a lot, and add a little salt to the noodle soup you drink in summer to replenish the sweat lost by the human body.

Method. First, steam the diced pumpkin, mix it with the sifted flour and other ingredients mixed with ingredient A, knead it into a ball by hand, cover it with plastic wrap, and let it relax at room temperature for about 30 minutes.

Wash and slice the ingredient B, cut the cabbage into sections, and mince the celery for later use.

Add water to the pot and boil, first put in the mushrooms, carrots, until the water boils, then tear the dough into slices and put it in, boil the letter until all the dough pieces float, add Qingjiang cabbage, cabbage, celery, salt, oil, mix and boil to get out of the pot.

First, steam the diced pumpkin, mix it with the sifted flour and other ingredients mixed with ingredient A, knead it into a ball by hand, cover it with plastic wrap, and let it relax at room temperature for about 30 minutes.

Wash and slice the ingredient B, cut the cabbage into sections, and chop the celery for later use.

Add water to the pot and boil, first put in the mushrooms, carrots, until the water boils, then tear the dough into slices, boil until all the dough pieces float, add Qingjiang cabbage, high cover trembling Lu Lili, celery, salt, oil, mix and boil to get out of the pot.

Pumpkin gnocchi is first chopped with pumpkin, then put it in the pot and fry it first, put a little water, and then put this noodle soup into Gao Chong after boiling, it becomes pumpkin gnocchi Qi grinding and annihilation.

When making pumpkin gnocchi, it is made according to the taste of each person. Most people like to eat pumpkin noodles, which tastes better.

500 grams of old pumpkin, 50 grams of flour, salt, and a little chopped green onion.

Method. 1. Peel and wash the pumpkin and cut it into 1 cm thick slices. Mix the flour with warm water, knead it into a small dough, and knead it into thumb-thick strips to make small agents for later use.

2. Put the pumpkin in the hot oil pan and fry, put in the water, boil and then put the gnocchi together and boil it together, cook until the pumpkin is ba, the gnocchi is grapevine, put a little salt, and chop green onions.

1. Prepare the ingredients you are celebrating, peel the pumpkin and cut it into small pieces.

2. Add an appropriate amount of water to the pot and put the pumpkin to boil, and add the flour to the appropriate amount of cold water beam slag.

3. Slowly stir until the dough is flocculent and add a pinch of salt to the pumpkin soup.

4. Shake the gnocchi into the pan with your hands and stir as you add it.

5. Continue to cook until the gnocchi rises.

1. Prepare all the ingredients, peel and cut the pumpkin into small pieces.

2. Add an appropriate amount of water to the pot and put the pumpkin to boil, and add the flour to the appropriate amount of cold water.

3. Slowly stir until the dough is flocculent and add a pinch of salt to the pumpkin soup.

4. Shake the gnocchi into the pan with your hands and stir as you add it.

5. Continue to cook the slag pie until the gnocchi floats.

Method. The pumpkin is weighed and peeled, first cut into small pieces, and then sent to an electric pot to be steamed and boiled, so that it is convenient to puree it later.

Puree the steamed pumpkin with a fork and let it cool. (I'll put it in the fridge and do it the next day).

Basically, pumpkin puree and flour are 1:1, but some pumpkins have a higher moisture content and need more. This time, I weighed 300g of flour + salt for later use. (Choose low-gluten flour because you want the texture to be fluffier and cracked, not too chewy like dough).

Make a wall of flour and knead it into a non-sticky dough. Note that it is normal to add 300g of flour with silver and still feel a little sticky, because after the pumpkin water is absorbed by the flour, the surface will still maintain a sticky feeling, but the whole dough can already be shaped. **Don't knead for too long, otherwise the dough will be too tight, the taste will be wrong, and the gnocchi requires a fluffy feeling, so there is no waiting for the dough like a reference recipe***

Sprinkle some flour on the table top to prevent the dough from sticking to the table, and the stem will be shaped into long strips.

Cut into small pieces, about the size of an index finger.

Dip the fork in some flour so that the fork does not stick to the dough. In addition to the shape, the purpose of flattening is to avoid the dough being too thick, resulting in uncooked dough.

Sprinkle some flour on the plate for the finished product to place, and sprinkle some flour on the surface of the remaining dough for refrigeration. It is recommended not to let it sit for too long after cooking, so as to prevent the dough from getting wet and sticking to the plate again. (In fact, you can do any shape, but because of the boiling method, it is recommended that no matter what shape you make, it should not be too thick, so as not to be unfamiliar.)

After boiling water, turn down the heat and put the gnocchi in, in fact, it is not too sticky to the pan, and it is not too sticky to each other, but still remember to stir it after putting in a batch.

The key point of boiling gnocchi is that the water can not be boiled, after the gnocchi floats on the surface of the water, it is matured, and it can not stay in the pot for too long, only about 1-2 minutes, a bit like boiling dumplings, the water temperature is very critical, like this batch is a little too thick, the dough is not ripe, a bit of a failure:-(

Once scooped up, it can be used as a cook. It can be used as pasta (pictured above) or fried with cream and stir-fried with ingredients. After that, I will develop a follow-up cooking method around this dough, because there is too much dough left over and I can't use it up