Pumpkin Gnocchi

Pumpkin Gnocchi

It’s been a long time since I played with dough. I have pumpkins, flour, and red bean paste made by myself. They can be used to knead a bowl of pumpkin glutinous rice balls to relieve gluttony. The taste is not bad~ Fragrant waxy, tender and smooth taste, light pumpkin sweetness Taste, like

Difficulty

Normal

Time

2h

Serving

4

by Love fish de Xiaofeifei

4.9 (1)

Ingredients

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How to make it (Pumpkin Gnocchi)

1. Prepare the ingredients needed to make pumpkin glutinous rice balls
Pumpkin Gnocchi recipe
2. Peel and wash pumpkin, cut into thin slices
Pumpkin Gnocchi recipe
3. Sliced pumpkin in a steamer
Pumpkin Gnocchi recipe
4. Cover the pot and steam on high heat for 7 or 8 minutes until the pumpkin is soft and cooked
Pumpkin Gnocchi recipe
5. Put the steamed pumpkin into a food processor to make pumpkin puree
Pumpkin Gnocchi recipe
6. Pour the mashed pumpkin into the pot
Pumpkin Gnocchi recipe
7. Add glutinous rice flour in batches and mix slightly (because pumpkin puree contains a lot of water, the amount of glutinous rice flour needs to be increased or decreased according to the actual situation)
Pumpkin Gnocchi recipe
8. Stir until the pumpkin puree and glutinous rice flour are mixed into flocculent
Pumpkin Gnocchi recipe
9. Put on disposable gloves and knead the dough slowly
Pumpkin Gnocchi recipe
10. Knead until the dough is smooth and does not stick to your hands
Pumpkin Gnocchi recipe
11. Cover with a layer of plastic wrap and wake up for a while
Pumpkin Gnocchi recipe
12. The awake dough is equally divided into small doses and rounded, each small dose is 12 grams, the whole dough can be made 29
Pumpkin Gnocchi recipe
13. The red bean paste is also equally divided into 29 small ingredients and rounded to form filling cores. Each red bean paste filling core is 8 grams.
Pumpkin Gnocchi recipe
14. Take a small pumpkin noodle and place it in your palm
Pumpkin Gnocchi recipe
15. Flatten and make dough
Pumpkin Gnocchi recipe
16. Put the red bean paste filling in the middle of the dough
Pumpkin Gnocchi recipe
17. Close the mouth and squeeze it gently and round it
Pumpkin Gnocchi recipe
18. Take 1 raisin and insert it in the middle of the glutinous rice ball
Pumpkin Gnocchi recipe
19. Do all of them one by one
Pumpkin Gnocchi recipe
20. If you like texture, you can also use a toothpick to press the texture of the pumpkin on the dough
Pumpkin Gnocchi recipe
21. Start cooking glutinous rice balls, take a pot, put a proper amount of water, and bring to a boil
Pumpkin Gnocchi recipe
22. After the water is boiled, put in the finished pumpkin glutinous rice balls
Pumpkin Gnocchi recipe
23. Continue to boil
Pumpkin Gnocchi recipe
24. Cook until the glutinous rice balls are all raised and they are cooked, add a proper amount of rock sugar to taste
Pumpkin Gnocchi recipe
25. It's best to eat while it's hot~ The taste is super soft and waxy
Pumpkin Gnocchi recipe
26.
Pumpkin Gnocchi recipe
27.
Pumpkin Gnocchi recipe
Tips:

1. When making pumpkin puree, if there is no cooking machine, you can also directly use a spoon to press it into puree;
2. Bean paste filling can also be replaced with jujube paste filling;
3. Be patient when filling the stuffing. Pumpkin dough is easy to rot, so the technique must be light, so as not to smash it accidentally;
4. Pumpkin glutinous rice balls should not be cooked for too long. If they rise, they will be cooked. If they are cooked for a long time, they will be easily boiled;


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