Ingredients
60 g semolina flour
100~120g flour
1/4 tsp salt
1 butternut squash (about 600g)
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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steam about 10 minutes until soft. mash! then press through a sieve to make it extra smooth. mix semolina, flour, salt and mashed butternut! knead dough until smooth. if it's too soft, add a little bit more flour. roll! cut into small pieces and you should add a little design on your gnocchi with a fork. cute! cute! you need to sprinkle with a lot of flour! if you forget that, your gnocchi will stick together and become dango! :( when you want to eat, boil them until they float.