Pumpkin Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,121 mg | (28 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 kilogram Pumpkin
- 250 grams starchy potatoes
- 100 grams Semolina flour
- 200 grams Pastry flour
- 1 sm can ground Saffron (0.1 g)
- salt
- Parmesan (freshly grated)
- Sage (for garnish)
Preparation steps
Remove the seeds and stringy fibers from the pumpkin. Roast the whole pumpkin in a 200°C (approximately 400°F) for 40 minutes. Remove from the oven, cool, and remove the pulp from the shell. Finely dice 100 g (approximately 3 1/2 ounces) of the pumpkin and set aside.
Rinse the potatoes, cover in water, and cook for 30 minutes. Drain the potatoes, rinse well, and peel. Pass the potatoes and the pumpkin through a ricer. Mix the potato-pumpkin mixture with the semolina, flour, saffron, and 1/2 teaspoon of salt. Knead the dough until a smooth dough has formed. Using two teaspoons, form the dough into dumplings then place on a floured kitchen towel. Indent with the tines of a fork and let rest for 1 hour.
Add the gnocchi to a pot of boiling salted water. Simmer the gnocchi for 10 minutes, until they rise to the surface. Remove the gnocchi from the water, drain well, and place on warmed plates. Garnish with the sage, diced pumpkin, and parmesan cheese.
