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Ingredients
Pumpkin Gnocchi with Tomato Sauce
- Ingredients
- 9 ozs Pumpkin (peeled)
- ½ pkg Dumpling dough (375 grams; refrigerated section)
- salt
- peppers
- 1 Tbsp vegetable oil
- 14 ozs chopped Tomatoes (canned)
- 1 tsp honey
- 2 Tbsps Pumpkin seed
- 3 tsps butter
- 1 pc Parmesan (25 grams)
Finely grate pumpkin pulp and place in a bowl.
Add dumpling dough and 130 ml (approximately 1/2 cup) water to pumpkin. Knead with your hands and add water if needed. Lightly season dough with salt and pepper and let rest for 10 minutes.
Meanwhile heat oil in a large skillet. Add tomatoes and season with salt and pepper.
Simmer tomatoes over medium heat. Mix in honey and keep warm.
Coarsely chop pumpkin seeds. Melt butter in a pan, add pumpkin seeds and roast for about 2 minutes. Grate Parmesan cheese on the fine holes of a box grater. Bring salted water to a boil in a large pot.
Knead dumpling dough and shape into balls about 2 cm (approximately 3/4 inch) in diameter with moistened hands. Flatten each gnocchi with a fork while holding in the palm of your hand.
Drop gnocchi into boiling salted water. Reduce heat and cook until gnocchi rise to surface, 2-3 minutes.
Remove gnocchi with a slotted spoon and drain well. Pour pumpkin seed butter over gnocchi, sprinkle with Parmesan and serve with tomato sauce.
(Percentage of daily recommendation)
Calorie | 497 cal. | (24 %) | ||
Protein | 13 g | (13 %) | ||
Fat | 25 g | (22 %) | ||
Carbohydrates | 54 g | (36 %) | ||
Sugar added | 2 g | (8 %) | ||
Roughage | 7 g | (23 %) |
Healthy, because
Pumpkins have it all - when it comes to vitamins, they score points above all with vitamin C and folic acid, when it comes to minerals, with potassium. The biggest plus: the cell protector beta-carotene.
Even smarter
Should it taste sweet? Then prepare the gnocchi with apples instead of pumpkin and with hazelnuts instead of pumpkin seeds.