Ñoquis con crema de calabaza y hongos

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Ñoquis con crema de calabaza y hongos. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Ñoquis con crema de calabaza y hongos is one of the most popular of current trending meals on earth. It's easy, it is quick, it tastes yummy. It is appreciated by millions every day. Ñoquis con crema de calabaza y hongos is something that I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Ñoquis con crema de calabaza y hongos, 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 con crema de calabaza y hongos 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 particular recipe, we have to prepare a few ingredients. You can cook Ñoquis con crema de calabaza y hongos using 16 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Ñoquis con crema de calabaza y hongos:

1. ----- Ñoquis de papa:
2. 1 kg Puré de papa
3. 400 grs Harina 0000
4. 100 grs Queso rallado
5. 2 Huevo
6. 1 cda Polvo de hornear
7. Sal Nuez moscada
8. ----- Crema de calabaza y hongos:
9. 1/2 unidad Calabaza
10. 100 cc Leche
11. 100 cc Crema de leche
12. 1 diente Ajo
13. 250 g Hongos (champignones o portobellos)
14. 1 cda Aceite de oliva
15. Sal y pimienta negra
16. A gusto Queso rallado

Instructions to make to make Ñoquis con crema de calabaza y hongos

1. Lavar bien las papas con cáscara. Cocinar con su piel a partir de agua fría con sal. Cuando rompe hervor poner al mínimo y cocinar con una ebullición casi imperceptible hasta que al pincharlas con un cuchillo caigan por su propio peso y no ofrezcan resistencia. La piel debe estar intacta. De esa manera no absorberá agua la papa. Se dejan entibiar, se pelan y se pasan por el pisapapa. Formar una corona con el puré de papa.
2. Colocar en el centro el huevo apenas batido. Incorporar la harina con el polvo de hornear poco a poco, sin tocar con las manos, con una cuchara de madera o cornet. Unir los ingredientes amasando lo menos posible. Trabajar hasta obtener un bollo liso que no se pegue ni a las manos ni a la mesada.
3. Tomar porciones de masa y estirar sobre la mesada espolvoreada con harina. Formar rollitos de 1 a 2 centímetros de diámetro. Cortar con espátula o cornet y pasar por tenedor o ñoquera. Cocinar lo antes posible en abundante agua hirviendo con sal.
4. Cortá la calabaza en cubos y colocala en una olla con la leche, la crema y el diente de ajo entero. Condimentá y cociná a fuego medio por 5 a 10 minutos, hasta que la calabaza esté tierna. Mixeá hasta que tenga la textura de una crema de calabaza, con el diente de ajo adentro y reservalo.
5. Cortá los hongos en cuartos y doralos en una sartén con aceite de oliva. No revuelvas ni le agregues sal para que se doren bien.
6. Una vez que estén listos, apaga el fuego y condimentarlos. Cocina los ñoquis en abundante agua hirviendo con sal hasta que suban a la superficie. El secreto para que no se peguen entre sí es cocinarlos con mucha agua. Volcá los ñoquis listos en la crema de calabaza, mezcla bien y serví con los hongos dorados por arriba y queso rallado.

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