Peanut and Sesame Gnocchi

Name: Peanut and Sesame Gnocchi
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Glutinous rice flour; Some Purple Sweet Potato; Some pumpkin; 70g peanut kernel; Some Black sesame; Some lard; Some Sugar

by Dove's mother

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Following Meitian's learning to make more and more recipes, there are both successful and failed. When you fail, you can find the reason for the failure immediately and lay the foundation for success.
The glutinous rice balls made during the Lantern Festival were made after the first failure. I believe most people have had the joy after success. "

Ingredients

Peanut and Sesame Gnocchi

1. If you have purple sweet potato and pumpkin at home, add them to glutinous rice flour. Wash the purple sweet potato and pumpkin and steam them in a pressure cooker.

2. Fry the peanut kernels and sesame seeds in advance and set aside

3. Remove the skin of the peanut kernels

4. Roll the peanut kernels and black sesame seeds into powder separately, use the cooking machine if there is a cooking machine, and roll it with the rolling pin that I use if I don’t have it.

5. Mix the steamed purple sweet potato and pumpkin with chopsticks into a puree, peanut powder and sesame powder, add lard, sugar and mix well

6. Add the two kinds of puree to the glutinous rice flour while it is hot

7. Take the dough, pull the small pieces, and pack the peanuts and sesame stuffing into the round cake to reunite

8. Wrapped raw embryo

9. Boil the glutinous rice balls into the raw embryo under water, and boil them on medium heat until the glutinous rice balls float and become soft and waxy

Tips:
The glutinous rice flour needs hot water and it is easy to use. I use hot mashed potatoes and pumpkin mash, which has enough water, so there is no need to heat water.