Pumpkin gnocchi with herb butter Recipe
Ingredients
- 600 g potatoes
- 250 g pumpkin pulp
- 230 g flour
- 2 egg yolks
- 3 tbsp. l. Pecorino cheese
- 1 pinch of grated nutmeg
- salt-pepper
- oil:
- 12 sage leaves
- 4 tbsp. l. butter
Directions
- Potatoes and pumpkin cleaned, cut into cubes.
- Cook in boiling salted water until tender, and immediately mash into a puree. Cool.
- Cheese Mix with egg yolks, salt, pepper and nutmeg, add the vegetable puree. Add flour and knead dough.
- Form dough sausage and chop them into pieces of 1 cm width
- Gnocchi, roll in flour and Owari in boiling salted water. Once the gnocchi float to the surface, remove with a slotted spoon.
- In a pan melt the butter and pripustit it finely chopped sage leaves for 2-3 minutes.
- Gnocchi expand on plates, pour the spiced butter and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 912g | |
| Calories 1646 | |
| Calories from Fat 438 | 27% |
| Total Fat 50.03g | 63% |
| Saturated Fat 30.79g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 361mg | 15% |
| Potassium 2749mg | 79% |
| Total Carbs 265.54g | 71% |
| Dietary Fiber 17.0g | 57% |
| Sugars 6.55g | 4% |
| Protein 35.08g | 56% |
