Today I leave this new version of whole what pumpkin gnocchi, an explosive combination! Together they make an exquisite result! Some super light and soft gnocchi, really delicious! Also, in this recipe I leave several tips so you can enjoy a pasta full of flavor!
The ñoqui or gnocchi, a food of Italian origin but so deeply rooted in many countries. The truth is that I do not know anyone who can resist a good plate of gnocchi! And if they are homemade less! So I hope you dare to prepare them, whatever the combination, because there is nothing likehomemade pasta!
Let’s talk a bit about the recipe:
These whole wheat gnocchi recipe is the simplest and easiest recipe to make because it does not involve major complications. But like any homemade pasta recipe, it takes a little time and dedication. When we refer to such recipes, it is always advisable to take one day, make a good quantity and freeze for the next month or meal.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% whole grain, organic fine grind (I don’t use mixes unless I mention it). In general, depending on its brand, it can absorb more or less amount of liquid. So I recommend incorporating them gradually. Keep in mind that the lower the volume is, smaller final product you will get.
Like any traditional flour tortilla recipe, the ingredients to use are the same. The only difference is that this version uses pumpkin puree for its preparation as well. Then the proportions vary because the vegetables add moisture to the dough, so the amounts of the ingredients are adj
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