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BUTTERNUT SQUASH SOUP WITH CRISPY BUTTERNUT SQUASH GNOCCHI
Recipe:
600 grams chopped butternut squash
400 grams russet potatoes peeled
2 cups gf flour
1/2 tsp ground nutmeg
1 1/2 tsp salt
Brown rice flour for rolling gnocchi
METHOD
Preheat oven to 400. Toss butternut squash with 1 tbsp olive oil, pinch of salt and cracked pepper. Place in preheated oven for 40-45 minutes until fork pierced flesh with ease.
In the meantime, rinse potatoes in cold water to remove some of the starch. Cover with cold water and add a pinch of salt. Bring to a boil and cook until fork tender.
Drain potatoes and allow to cool slightly before handling. Mash with a potato masher until no chunks remain.
Once squash is done, add to food processor and process until mostly smooth (it doesn’t have to be a silky purée).
Add squash and potato to a large bowl and add flour, salt and nutmeg. Use a spatula to bring together.
Dust a surface with brown rice flour and turn dough out onto work surface. Knead the dough gently until smooth. Cut dough into 4 equal parts.
Use your hands to roll into a long rope and cut into gnocchi sized pieces.
Roll each gnocchi in your hands and roll over the back of a fork (optional).
Spread gnocchi on a parchment lined baking sheet and put in freezer. Once hardened, transfer to freezer bags for future use.
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