• Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2021

Ingredients

Gnocchi:

Method

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

  • Iron 2.9 mg
  • Fibre 2 g
  • Sodium 475 mg
  • Sugars 2 g
  • Protein 9 g
  • Calories 315
  • Total fat 13 g
  • Potassium 222 mg
  • Cholesterol 50 mg
  • Saturated fat 6 g
  • Total carbohydrate 40 g

%RDI

  • Folate 49.0
  • Calcium 9.0
  • Vitamin A 129.0
  • Vitamin C 3.0
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Lunch & Dinner

Pumpkin Gnocchi

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