Ñoquis de Calabaza 🎃

Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to make a distinctive dish, Ñoquis de Calabaza 🎃. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Ñoquis de Calabaza 🎃 is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They're nice and they look wonderful. Ñoquis de Calabaza 🎃 is something that I've loved my whole life.

Many things affect the quality of taste from Ñoquis de Calabaza 🎃, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ñoquis de Calabaza 🎃 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ñoquis de Calabaza 🎃 is 4/5persona. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can cook Ñoquis de Calabaza 🎃 using 4 ingredients and 4 steps. Here is how you can achieve that.

Calabaza ya no me asustas más🎃...!Hoy te convertiste en Ñoquis🍽🍷!!
LO SIENTO 🤷🏻‍♀️😋👌🏼😁
Ojalá les resulte tanto como a mi y verán que son estupendo estos ñoquis del 29!!!
#micocina #CaminoDeSabores
#RecetaEnTresPasos

Ingredients and spices that need to be Take to make Ñoquis de Calabaza 🎃:

1. 1.140 kg. calabaza
2. 2 yemas
3. 400 gr. Harina 0000
4. Condimentos(sal, una pizca nuez moscada)

Instructions to make to make Ñoquis de Calabaza 🎃

1. Pelar la calabaza, sacar semillas y trozar, una vez trozado yo la pese(así tengo un cálculo de cuanto uso de harina),luego lo puse a cocinar con hasta la mitad de agua, lo iba controlando a ojo y con un cuchillo iba verificando la cocción. El punto de cocción es retirar del fuego antes que se pase de la cocción debe (estar cocido, pero no muy blandito, debido a que es un zapallo que contiene mucha agua).
2. Igualmente una vez listo, colar bien, pisar con el pisa papa hasta lograr el puré (yo igualmente aunque lo cole bien, le quedo un poquito de agua, lo puse en la misma ollita y lo lleve a fuego sin dejar de revolver hasta que se evaporó todo el líquido y quedo sequito el puré.
3. Lo coloqué en un bowl y con la cuchara lo separé para que se enfríe, le agregue las yemas, condimentos, revolvi, agregue la harina de una y comenze a trabajar la masa(🗣ojo no va a quedar dura, pero tampoco debe quedar chirle).
4. Pude trabajar muy bien la masa, me ayude con un poquito de Maicena en las manos, hice choricito, corte y deje orear unos 30 minutos aproximadamente, puse el agua a hervir, una vez el hervor agregue sal y fui echando de a pocos a la olla (me refiero a que no los Eché de un solo golpe, así evitamos que se haga una bola de masa)revolver un poquito con cuidado y dejar hasta que eleven solos, una vez que hizo hervor dejar 3 minutos y listos amigos!!! Yo aparte hice una salsita con pollo.😃👌🏼😋

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