Pumpkin Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 943 mg | (24 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 8 g |
Preparation steps
Rinse potatoes, boil in salted water until tender, about 30 minutes. Remove from heat, drain and peel. Put pumpkin in a strainer and steam over boiling water for about 15 minutes until soft.
Press potatoes and warm pumpkin through a ricer and evaporate over low heat. Combine potatoes, pumpkin, salt, egg and flour to form a dough. Divide dough into finger-thick rolls, slice into segments and press with the tines of a fork. Let rest on a floured kitchen towel for 1 hour.
Boil a large pot of salted water. Add gnocchi and cook for about 5 minutes over low heat, until gnocchi rise to the surface. Remove gnocchi with a slotted spoon, drain slightly and place on a warm plate. Add 1-2 pats of butter, garnish with plenty of freshly grated parmesan cheese and serve.
