Pumpkin Gnocchi with Sage Butter
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
419
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 419 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 937 mg | (23 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse potatoes, cook in salted boiling water until tender for about 30 minutes, then drain and peel. Put pumpkin in a strainer and steam over boiling water for about 15 minutes until soft.
2.
Press potatoes and pumpkin while still warm through a ricer and let evaporate. Add salt, egg and flour to form a dough. Using teaspoons, form into small quenelles and simmer for about 10 minutes in boiling salted water. When gnocchi floats to the top, remove with a slotted spoon and drain well. Rinse sage, shake dry, pluck off the leaves and cut into narrow strips. In a frying pan heat the butter and add gnocchi with sage. Quickly toss and serve on warmed plates.
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