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Ingredients
Pumpkin Gnocchi
Rinse potatoes, boil in salted water until tender, about 30 minutes. Remove from heat, drain and peel. Put pumpkin in a strainer and steam over boiling water for about 15 minutes until soft.
Press potatoes and warm pumpkin through a ricer and evaporate over low heat. Combine potatoes, pumpkin, salt, egg and flour to form a dough. Divide dough into finger-thick rolls, slice into segments and press with the tines of a fork. Let rest on a floured kitchen towel for 1 hour.
Boil a large pot of salted water. Add gnocchi and cook for about 5 minutes over low heat, until gnocchi rise to the surface. Remove gnocchi with a slotted spoon, drain slightly and place on a warm plate. Add 1-2 pats of butter, garnish with plenty of freshly grated parmesan cheese and serve.
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |