Gnocchis de calabaza (ñoquis)

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Gnocchis de calabaza (ñoquis). One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Gnocchis de calabaza (ñoquis) is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it's fast, it tastes delicious. Gnocchis de calabaza (ñoquis) is something that I've loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Gnocchis de calabaza (ñoquis), 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 Gnocchis de calabaza (ñoquis) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can have Gnocchis de calabaza (ñoquis) using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Gnocchis de calabaza (ñoquis):

1. Harina de trigo 000/0000 cualquiera de los dos
2. Puré de calabaza
3. Huevos
4. Sal, pimienta, nuez moscada
5. Para la salsa
6. Perejil, y salsa bechamel

Steps to make to make Gnocchis de calabaza (ñoquis)

1. Hacer el puré de calabaza, sazonar con la nuez moscada, pimienta y sal, agregar dos huevos y c/n de harina, amasar y formar una masa suave
2. Cortar la masa en cuadraditos y pasarlos por un tenedor.
3. Poner agua a hervir y cuando esté en punto de hervor agregar los ñoquis, cuando vayan subiendo ya están listos, sacamos con una espumadera y servimos en platos o bandeja como hice yo.
4. Para la salsa bechamel:
   
   En la salsa bechamel se debe realizar un "roux" que consta de un trozo de manteca y harina en iguales partes, se cocina un poco y cuando empieza a estar un poco apenas más dorado de color, le agregamos leche, mezclamos bien para que no se formen grumos, agregamos pimienta, sal y nuez moscada, yo le agregué perejil picado, no lleva eso la receta de la bechamel pero a mí me gusta mucho el toque, y cuando empieza a espesar apagamos el fuego y servimos sobre nuestros ñoquis.
5. 

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