- Prep time 20 minutes
- Total time 30 minutes
- Portion size 8 servings
Ingredients
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 SERVING: 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
