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Ingredients
Pumpkin Gnocchi with Parmesan
Rinse the potatoes and cook in a pot of boiling salted water until fork-tender, about 30 minutes. Drain well and peel. Place the pumpkin in a steamer and cook over boiling water for about 15 minutes, until fork-tender.
Press the potatoes and pumpkin through a ricer while still hot. Season with salt and add the egg and flour to form a dough. Shape the dough into finger-thick rolls, cut into small pieces and roll over the tines of a fork to create the classic gnocchi shape. Place on a floured kitchen towel and let rest for 1 hour.
Bring salted water to a boil in a large pot. Carefully drop in the gnocchi and cook for about 5 minutes on low heat, until they rise to the surface. Remove with a slotted spoon, drain slightly and place on a warm plate. Top with 1-2 pats of butter and plenty of freshly grated Parmesan cheese and serve.
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
Healthy, because
This dish is packed with fiber from the pumpkin as well as powerful protein from the parmesan.
Even smarter
Serve this pasta dish with a simple side salad for added fiber and nutrients.