Remove as much moisture from whatever you're using as your base (potatoes, pumpkin, squash) as possible, without destroying it. A mix of cooking and air drying (letting the moisture escape) is a good approach it seems. If things get too dry, you can always compensate with a touch of additional egg yolk / white. Just don't go crazy with the flour or whatever it is does become a little doughy. Good luck and may the pasta gods be with you!
@@MartinMet thank you, I actually tried this yesterday and the result was decent. I did end up adding in more flour than I initially hoped/expected but maybe I hadn't dried the pumpkin enough. I do feel that maybe I shouldn't have added in the egg yolk because that's when the dough started to feel sticky :/ it was a fun recipe to try out despite the mixed results, so thank you for the video!
Gnocchi! They’ve a mind of their own I tell ya! 😂 Thank you for sharing. Perhaps drying the pumpkin/butternut a touch further holds the key. That will also give you deeper flavour and colour. 🤞
👋Which one's your personal favourite? Let me know below! Pulling the gnocchi off felt special, so I'm going with #2. 🎃
#2 for me as well
Gnocchi all day long, baby!@@todorvelikov1181
Must try, during the holidays
Bravissimo!
Mamma Mia🎉🎉🎉
Here I go again! 😂
Another great recipe! 🤘❤
Caaa'mooon!
One of your best videos🎉
What a guy!
I can't wait to try it! Great video 😊
Top lad!
❤❤❤
Pumpkin pasta with cheese toasts for the next time!
Why stop there. Cheese toast pasta. Dream big.
Haha love the sound effects
And I love the appreciation of the sound effects!
ТHank you for the new treasures, chef, and for the style!
Thank you, chef.
You're amazing friend. Keep going 💪
Let's go friend!
One of the best of yours!Cant wait try it❤️
I’m truly humbled, friend! 🫵🤙
Bravo re!
Pul, re!
Nice, another masterpiece, chef❤️🤘🍜🥂
Thank you for your commitment🍽
Thank you, Chef!
How could you eat everything and not let me taste it? ❤
You need to stay fit, my friend! Thank me later.
@@MartinMet sorry my friend, but it's not me when I am hungry 😜
I agree that gnocchi are hard to pull off :( I'll try your take though and see what the results are
Remove as much moisture from whatever you're using as your base (potatoes, pumpkin, squash) as possible, without destroying it. A mix of cooking and air drying (letting the moisture escape) is a good approach it seems. If things get too dry, you can always compensate with a touch of additional egg yolk / white. Just don't go crazy with the flour or whatever it is does become a little doughy. Good luck and may the pasta gods be with you!
@@MartinMet thank you, I actually tried this yesterday and the result was decent. I did end up adding in more flour than I initially hoped/expected but maybe I hadn't dried the pumpkin enough. I do feel that maybe I shouldn't have added in the egg yolk because that's when the dough started to feel sticky :/ it was a fun recipe to try out despite the mixed results, so thank you for the video!
Gnocchi! They’ve a mind of their own I tell ya! 😂 Thank you for sharing. Perhaps drying the pumpkin/butternut a touch further holds the key. That will also give you deeper flavour and colour. 🤞
you don't always do pasta, but when you do - it's min 3 different ways
It only makes sense.
Where are you from
Are you a vegan
Are you a professional chef, and if so, where
Thank you
Ello, Tom! From Bulgaria. Not a chef. Not vegan either, hence all the cream in the video. 😅 Glad to have you around. Where are you from yourself?
Oh, okay. I saw that your recipe videos were almost all meatless, that's why I asked.
I'm in the US.@@MartinMet
Excited to have you here, Tom! Do you eat animal products yourself? What's a favourite dish of yours?@@tomthalon8956
Pretty much all common animal flesh and seafood.
There's not much I don't like of all cuisines.@@MartinMet