Pumpkin gnocchi with basil and Parmesan Recipe
Wonderful hors d'oeuvre or light dinner.
Ingredients
- 1kg pumpkin, baked and cooled
- 2 whole eggs
- ½ tsp sea salt
- ¼ tsp pepper
- Fresh basil leaves, chopped
- 250g wheat flour
- 250g corn flour
- Olive oil
- Prmesan or Grana Padano cheese, grated
- Fresh basil leaves for garnish
Directions
- Puree chipped pumpkin meat.
- Add eggs, stir. Add salt, pepper and chopped basil.
- Add flour and knead a soft dough. If the dough is too sticky, add more flour - the amount depends on the water content of the pumpkin.
- Divide the dough into equal rolls 3 cm thick and about 20 cm long. Divide and cut each roll into a 2 cm long pieces.
- Cook the gnocchi in a large pot in plenty of salted water. Gnocchi are cooked when they rise to the surface. Remove them from the pot with a slotted spoon.
- Pour hot olive oil over gnocchi or simply sauté them in hot oil.
- Serve sprinkled with cheese and fresh basil.
Useful Links
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 6 servings | |
| Calories 355 | |
| Calories from Fat 31 | 9% |
| Total Fat 3.56g | 4% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 218mg | 9% |
| Potassium 587mg | 17% |
| Total Carbs 71.33g | 19% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.81g | 1% |
| Protein 11.22g | 18% |
