Name: Exotic “pumpkin Gnocchi”
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pumpkin puree; 130g Flour; 70g corn starch; 50ml milk; 1 tbsp cheese powder; 1 yolk; 3g salt; Some Light cream; 200ml chicken soup; 20g noodles; 20g onion; Some pepper; 15g olive oil; Some Diced cucumber; Some Diced yellow pepper; Some Diced red pepper

Exotic “pumpkin Gnocchi”

1. Gnocchi; 150 grams of pumpkin puree, 130 grams of flour, 70 grams of corn starch, 50 ml of milk, 1 tablespoon of cheese powder, 1 egg yolk, 3 grams of salt; fried ingredients; appropriate amount of light cream, 200 ml of chicken soup, 20 grams of pastry, 20 grams of onion, 2 grams of salt, appropriate amount of pepper, a little bit of cheese powder, 15 grams of olive oil; catering ingredients; diced cucumber, diced yellow pepper, and diced red pepper.

2. Peel the pumpkin and cut into thick slices.

3. Bring the soup pot to heat and pour water to boil, pour in the pumpkin slices and cook and remove.

4. Use a wooden spoon to twist the cooked pumpkin slices into a fine paste.

5. Pour cheese powder into the flour.

6. Pour the cheese powder and mix well.

7. Knock an egg yolk into the flour, then pour the pureed pumpkin.

8. Pour a pinch of salt into the flour to taste.

9. Then pour whipped cream and mix well.

10. After mixing all the ingredients, make a dough. Use milk to find the softness and hardness. The dough should be slightly softer.

11. After closing the dough, let it rest for 15 minutes.

12. Pull the loose dough into a potion.

13. Then flatten the noodles and press out the pattern with the fork.

14. After the surface agent is pressed into the pattern.

15. Put it in boiling water and cook.

16. When the gnocchi is cooked to the surface.

17. Cook for another two minutes and remove it for use.

18. Heat up a frying spoon, add olive oil, fragrant onion diced, and vegetables, stir fry several times.

19. Then pour the chicken broth and bring it to a boil.

20. After the soup is boiled, pour in the right amount of whipped cream.

21. Stir well with milk, then boil again.

22. Pour the gnocchi after the soup is boiled.

23. Season with salt and white pepper.

24. After the taste is adjusted, pour in the butter pastry and stir fry.

25. Fry until the soup thickens and then it can be out of the pan.

Tips:
Pumpkin gnocchi characteristics: golden color, rich milky flavor, smooth taste, delicious flavor.

Tips:

1. The pumpkin puree should be as thin as possible, and the dough should be slightly softer.

2. The size of the noodles should be 15-20 grams each, as large as a 5 cent coin.

3. This gnocchi is a full-bodied food, so it is not advisable to overeat it. The above is for 4 people.