Gnocchi with Butternut Squash and Sage
Gnocchi with Butternut Squash and Sage - A delicious Greetings from Italy.
Healthy, because
Even smarter
Nutritional values
The squash owes its beautiful color to the plant pigment beta-carotene, a precursor of vitamin A, which is important for the eyes, while potassium from the butternut squash also stimulates the function of the bladder and kidneys and has a gentle draining effect.
For a quicker meal, you can use store bought gnocchi rather than making it yourself.
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,547 mg | (39 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 69 mg |
Ingredients
- Ingredients
- 2 lbs starchy potatoes
- salt
- 1 Butternut squash (22 oz)
- 1 onion
- 1 garlic clove
- 1 pc ginger 25 g)
- Nutmeg
- 250 grams Pastry flour (plus some for working)
- 1 egg
- 1 Tbsp vegetable oil
- white peppers
- 3 Tbsps dry white wine
- 6 Tbsps Vegetable broth
- 2 stalks Sage
- 1 Tbsp butter
- 1 pc Parmesan (1 oz.)
Preparation steps
Rinse the potatoes and cook in boiling salted water for 30 minutes.
Peel the butternut squash and cut into bite-sized cubes. Peel and finely chop the ginger, onion, and garlic.
Drain the potatoes, let dry, and cool slightly. Peel, and press through a ricer. Add to a floured work surface and season with salt and freshly grated nutmeg. Add the flour and egg, and knead until a smooth dough forms. Roll the dough into 3 finger-thick rolls and then cut into 1/2 inch long pieces.
Heat the oil in a pan. Cook the squash for 3-4 minutes over medium heat until it has caramelized slightly. Add the onions, garlic, and ginger and sauté briefly. Season to taste with salt and pepper, then deglaze with the wine and broth.
Cover, and cook for 10 minutes or until al dente, stirring occasionally.
Add the gnocchi to a pot with boiling salted water. Simmer for 3 minutes, then remove and drain well.
Rinse and dry the sage, then chop the leaves. Heat the butter in a pan, and add the sage. Add the gnocchi and stir to combine. Add the squash mixture, and garnish with freshly grated parmesan.
