{"id":1579,"date":"2021-11-09T18:00:00","date_gmt":"2021-11-09T09:00:00","guid":{"rendered":"https:\/\/japansake.or.jp\/sake\/en\/?p=1579"},"modified":"2022-09-16T11:39:29","modified_gmt":"2022-09-16T02:39:29","slug":"cooking-with-sake-pumpkin-gnocchi","status":"publish","type":"post","link":"https:\/\/japansake.or.jp\/sake\/en\/topic\/recipes\/cooking-with-sake-pumpkin-gnocchi\/","title":{"rendered":"Cooking with Sake: Pumpkin Gnocchi"},"content":{"rendered":"\n

Fun to make as well! When you think of making gnocchi, many people will imagine using potato and flour. However, in this recipe, we\u2019ll use pumpkin<\/a>! Pumpkin is full of nutrients and great for people who are lacking vitamin A, C, and E in their diet. If you add sake as a seasoning, you can increase the flavor<\/a>! Enjoy the subtly sweet flavor and plump texture of the pumpkin.<\/p>\n\n\n\n

Ingredients (Serving for 2)<\/h4>\n\n\n\n
1\/4 Pumpkin (450g) – 300g when skin and seeds removed<\/td><\/tr>
(A) 2 tablespoons of sake<\/td><\/tr>
\u2517 3 teaspoons of salt<\/td><\/tr>
\u2517 150g of flour<\/td><\/tr>
\u2517 40g of butter<\/td><\/tr>
(B) 3 tablespoons of Powdered Cheese<\/td><\/tr>
\u2517 Salt and Pepper<\/td><\/tr>
Parsley<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

How to Make: Steps<\/h4>\n\n\n\n

Step 1:
Remove the skin and seeds from the pumpkin and cut it into bite-size pieces. Slightly simmer.<\/p>\n\n\n\n

Step 2:
Put (Step 1) into a bowl and let cool. Add (A) and mix thoroughly. Then, put the mix into a plastic bag.<\/p>\n\n\n\n

Step 3:
Boil water in a pot and cut the tip of the plastic bag in (Step 2). Squeeze the mix from the bag in 2cm pieces. When the mix begins to float, further boil for 1 minute and remove with a strainer.<\/p>\n\n\n\n

Step 4:
Place into a new bowl, add (B), and mix quickly.<\/p>\n\n\n\n

Step 5:
Place (Step 3) on a plate and decorate with parsley.<\/p>\n\n\n\n

Follow up with a tasty sake pear compote<\/a> for the perfect fall meal!<\/p>\n","protected":false},"excerpt":{"rendered":"

Fun to make as well! When you think of making gnocchi, many people will imagine […]<\/p>\n","protected":false},"author":5,"featured_media":1582,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[38],"tags":[77],"class_list":["post-1579","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cooking-with-sake"],"_links":{"self":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1579","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/comments?post=1579"}],"version-history":[{"count":3,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1579\/revisions"}],"predecessor-version":[{"id":2327,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1579\/revisions\/2327"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media\/1582"}],"wp:attachment":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media?parent=1579"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/categories?post=1579"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/tags?post=1579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}