Gnocchi with Butternut Squash and Sage

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Gnocchi with Butternut Squash and Sage

Gnocchi with Butternut Squash and Sage - A delicious Greetings from Italy.

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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
519
calories
Calories

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. 

1 serving contains
(Percentage of daily recommendation)
Calorie519 cal.(25 %)
Protein16 g(16 %)
Fat11 g(9 %)
Carbohydrates85 g(57 %)
Sugar added0 g(0 %)
Roughage7.8 g(26 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.8 μg(4 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.6 mg(43 %)
Folate104 μg(35 %)
Pantothenic acid1.9 mg(32 %)
Biotin7 μg(16 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C57 mg(60 %)
Potassium1,547 mg(39 %)
Calcium160 mg(16 %)
Magnesium76 mg(25 %)
Iron3.8 mg(25 %)
Iodine23 μg(12 %)
Zinc2.3 mg(29 %)
Saturated fatty acids4.4 g
Uric acid73 mg
Cholesterol69 mg

Ingredients

for
4
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.)
How healthy are the main ingredients?
ParmesangingerpotatosaltButternut squashonion

Preparation steps

1.

Rinse the potatoes and cook in boiling salted water for 30 minutes.

2.

Peel the butternut squash and cut into bite-sized cubes. Peel and finely chop the ginger, onion, and garlic.

3.

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.

4.

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.

5.

Add the gnocchi to a pot with boiling salted water. Simmer for 3 minutes, then remove and drain well.

6.

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.