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. 🤞
