Pumpkin Gnocchi

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Pumpkin Gnocchi
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
369
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie369 cal.(18 %)
Protein11 g(11 %)
Fat21 g(18 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.4 mg(50 %)
Vitamin D1 μg(5 %)
Vitamin E2.6 mg(22 %)
Vitamin K29.4 μg(49 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.3 mg(21 %)
Folate84 μg(28 %)
Pantothenic acid1.4 mg(23 %)
Biotin7.7 μg(17 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C33 mg(35 %)
Potassium732 mg(18 %)
Calcium208 mg(21 %)
Magnesium37 mg(12 %)
Iron2.8 mg(19 %)
Iodine18 μg(9 %)
Zinc1.9 mg(24 %)
Saturated fatty acids11.9 g
Uric acid79 mg
Cholesterol201 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
250 grams starchy potatoes
500 grams Pumpkin
2 egg yolks
100 grams Pastry flour
50 grams freshly grated Parmesan
60 grams butter
salt
peppers
freshly grated Nutmeg
2 Tbsps parsley (chopped)
parsley (for garnish)
How healthy are the main ingredients?
PumpkinpotatoParmesanparsleysaltNutmeg

Preparation steps

1.

Halve the pumpkin, remove seeds and pulp.

2.

Line a baking sheet with parchment paper and cook the pumpkin for about 10 minutes at 200°C (approximately 400°F) until soft. Scoop the cooked flesh out of the pumpkin, saving the outer shell. Cook the potatoes in salted boiling water for about 20 minutes. Remove, peel and press through a potato ricer. Add the pumpkin flesh to the mashed potatoes and puree together. Mix in the egg yolks, flour, parsley and 20g (approximately 1 oz) Parmesan. Let stand for 10 minutes. Season with salt, pepper and nutmeg. The dough should not be too soft, but malleable. Heat a large pot of salted water. Using 2 wet teaspoons form small oblong dumplings from the dough and cook for about 6 minutes in boiling water. Remove using a slotted spoon and drain. Heat the butter in a pan and sauté the gnocchi. To serve, arrange the gnocchi in the hollowed pumpkin shells. Garnish with remaining parsley.