Pumpkin Gnocchi with Almond Cookies

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Pumpkin Gnocchi with Almond Cookies
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
488
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie488 kcal(23 %)
Protein15.25 g(16 %)
Fat23.88 g(21 %)
Carbohydrates57.25 g(38 %)
Sugar added0 g(0 %)
Roughage2.74 g(9 %)
Vitamin A640.41 mg(80,051 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.25 mg(10 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.21 mg(19 %)
Niacin4.64 mg(39 %)
Vitamin B₆0.27 mg(19 %)
Folate53.66 μg(18 %)
Pantothenic acid0.65 mg(11 %)
Biotin4.07 μg(9 %)
Vitamin B₁₂0.46 μg(15 %)
Vitamin C26.85 mg(28 %)
Potassium851.62 mg(21 %)
Calcium286.65 mg(29 %)
Magnesium52.87 mg(18 %)
Iron2.04 mg(14 %)
Iodine12.78 μg(6 %)
Zinc1.48 mg(19 %)
Saturated fatty acids13.31 g
Cholesterol159.06 mg

Ingredients

for
4
Ingredients
3.333 cups starchy potatoes (diced)
1 ⅔ cups Pumpkin (e. g. Hokkaido, diced)
2 egg yolks
0.333 cup Corn starch
½ cup Semolina (more if required)
Plus
0.333 cup butter
10 fresh Sage
½ cup Parmesan (grated)
cup Amaretti biscuits (crumbled)
How healthy are the main ingredients?
potatoPumpkinSemolinaParmesanSage
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 deep bowl, 1 Large knife, 1 Immersion blender, 1 gegebenenfalls Can opener, 1 Sieve, 1 Small bowl, 1 Tablespoon

Preparation steps

1.
Steam the potatoes and the pumpkin for 10-15 minutes until soft. Then put them through a potato ricer and allow to cool.
2.
Add the egg yolks, cornflour, semolina, salt and ground black pepper and knead into a smooth dough. The dough should be easily malleable but no longer sticky. If it is too soft add some more semolina.
3.
Break the dough into 4 parts and roll them into long strands approx. 3 cm in diameter. Cut 2 cm long pieces from these strands and roll them over the prongs of a fork to achieve the typical gnocchi pattern.
4.
Cook the gnocchi in simmering salt water for approx. 6 minutes until they float to the surface.
5.
Melt the butter in a pan and add a pinch of nutmeg. Add the sage leaves and the gnocchi. Serve sprinkled with Parmesan cheese and amaretti.