Pumpkin Gnocchi

pumpkin gnocchi 580 Author: Canadian Living Credits: pumpkin gnocchi 580

  • Portion size 8 servings

Ingredients

  • 1/3 cup butter
  • 1/4 cup pine nut
  • 12 fresh sage leaves
Gnocchi:
  • 2 cups roasted pumpkin purée (see Perfect Puree, below)
  • 2 cups roasted squash purée (see Perfect Puree, below)
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 cups all-purpose flour (approx)

Method

Gnocchi: In large bowl, stir together pumpkin purée, Parmesan cheese, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups (500 mL) of the flour. Stir in enough of the remaining flour, 1/4 cup (60 mL) at a time, to make soft, sticky dough that pulls away from bowl but still sticks to spoon and fingers.

On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter into 3/4-inch (2 cm) diameter rope. With sharp knife, cut each rope diagonally into 3/4-inch (2 cm) pieces.

In large pot of boiling salted water, cook gnocchi, in 2 batches and stirring gently, until floating; about 3 minutes. Using slotted spoon, scoop onto large serving platter.

Meanwhile, in large skillet, melt butter over medium heat; cook pine nuts until lightly toasted and butter just begins to brown, about 2 minutes.

Add sage leaves; cook until fragrant, about 30 seconds. Scrape over gnocchi; toss to coat.

Nutritional facts Per each of 8 servings: about

  • Sodium 710 mg
  • Protein 9 g
  • Calories 325.0
  • Total fat 14 g
  • Potassium 222 mg
  • Cholesterol 49 mg
  • Saturated fat 7 g
  • Total carbohydrate 42 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 49.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 129.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pumpkin Gnocchi

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