What are the best tips for the production of walnut squash gnocchi?

Gnocchi is traditionally produced by potatoes, but one of its tasty variations instead uses a walnut. Natural sweetness and smooth texture squash from the walnut makes it a perfect foundation for gnocchi, which can be difficult to produce. There are some tips on how to make a squash gnocchi walnut that can help ensure that gnocchi are soft and pillows instead of dense and dougha. These tips include cooking Squashu walnut with skin, which soon after cooking, adding the right amount of flour and not overwhelming the dough, it is added that it is not covered, that it does not cover, to be sufficiently chewing urine to avoid motivated to be sufficiently chewing. By leaving the skin on the walnut squash during cooking, the skin acts as a barrier, which prevents the absorption of excess water into gourds. The alternative to cook the Ořešáku should bake it. If you bake, cover the squash in kosher salt or rock salts to warm it up evenly.

The right consistency for a successful recipe for Gnocchi requires the main ingredients - in this case, a nut. Ricing is a step of preparation, during which food is pushed through small holes on the dishes called Ricer. The result is a softer, smoother result than mashing, but not as gentle as pureeing. Do not allow the squash walnut to cool too long after cooking or baking. The longer the squash is in its solid, unpaid state, the longer it retains steam or moisture.

The key to the light and air walnut squash gnocchi is to start a mixture of dough with the driest, the cruelest squash, as possible, and use the smallest flour and eggs to tie the mixture as needed. Leave the ried butternut squash on the breast and leave it cool until all steam is evaporated. Use a low protein flour or create a mixture of 2: 1 versatile flour and flour, because these types of flour tend to move smaller gluten during the process.

PostyPTE flour in a conservative amount above the chilled, ride walnut squash and add a mixture of broken egg and salt over pumping and flour. Use a scraper to mix and lift the dough onto the walnut Squash, slowly kneading in a sufficient egg and flour to keep the dough together, but not sticky. Unpack the dough and cut it into a nocturnal shape. Cook the walnut Squash Nocchi just before serving, because they are ready immediately after they float on the surface of boiling water.