chef_italiano
âŹď¸ How to make Pumpkin Gnocchi. đ 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...
More
