It only takes ten minutes to make pumpkin gnocchi for breakfast from peeling to eating. The noodles are smooth and chewy, accompanied by the fragrance of pumpkin.

If you learn how to make pumpkin noodle soup, you will also be able to make other similar ones, such as sweet potato noodle soup, green vegetable and shrimp noodle soup... Take a look carefully!

The first step is to take an appropriate amount of pumpkin and remove the skin.

The second step is to cut the pumpkin into thin slices, clean it and drain it. It doesn't matter if the thickness of the pumpkin is slightly more uniform, or if it is longer or wider, it doesn't matter, because it will be cooked and melted in the end. The cuts were uneven, some were cooked and some were not yet cooked, and the quality was not good.

The third step is to heat the oil pan, add the oil and heat it until it is half hot. Pour the pumpkin in and fry until it is half cooked. Then add an appropriate amount of water to boil and add a little more salt. I added about six bowls of water this morning, so that two people can eat it, two bowls for each person, and one bowl for each child. The amount is basically the same!

In the fourth step, while the pumpkin is cooking soup, we mix the flour into gnocchi. Get a slightly larger container and pour the bowl of flour into the large container. I used a whole bowl of flour for breakfast today. The bowl is pictured below.

This is the bowl my family uses to eat. It is commonly known as the iron rice bowl, but it is actually made of stainless steel.

The fifth step is to add water while stirring the flour. The water should be added in small amounts and multiple times. The flow of water added determines the size of the dough. The smaller the flow of water, the smaller the dough will be. Then keep stirring so that it is stronger. It is enough that there is no excess flour stuck to the bottom of the basin.

The sixth step, as shown in the picture above, may look familiar. In fact, these are the steps before and before we make steamed buns and cakes.

The seventh step is to stir the gnocchi and boil the pumpkin soup. Then we are ready to add the gnocchi.

Step 8: Add the gnocchi while stirring with chopsticks to prevent sticking. After about ten seconds, use a spatula to flip along the edge of the pot a few times to prevent sticking.

Step 9: Boil it again and it’s ready to eat! You can taste it for saltiness before eating.

The tenth step is to have a bowl of pumpkin gnocchi like this for breakfast. It looks good and is very appetizing.

Tips:

When choosing pumpkins, we need to choose old pumpkins. The way to distinguish them is: if it is a cut pumpkin, you can see whether its seeds are full; if it is not cut, Look at the open pumpkin to see if its skin is very thick. Such old melons are optional. Both sweet and waxy.

If you want the pumpkin gnocchi soup to taste good: first, when cutting the pumpkin, it should be evenly distributed, so that it will look good when fried; second, the oil temperature should not be too hot, otherwise it will become mushy. It also affects the quality.

If you want the pumpkin gnocchi to be strong: when stirring, add water in small amounts and multiple times as much as possible, so that the water flows slowly. Then after the water is added, keep stirring until it is removed from the pot

When the pumpkin gnocchi is placed in the pot, stir while placing it in the pot to prevent sticking. Pay attention to sticking to the pot and cook again until the water boils. Serve when the gnocchi floats.