Pumpkin Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 29.4 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
Halve the pumpkin, remove seeds and pulp.
Line a baking sheet with parchment paper and cook the pumpkin for about 10 minutes at 200°C (approximately 400°F) until soft. Scoop the cooked flesh out of the pumpkin, saving the outer shell. Cook the potatoes in salted boiling water for about 20 minutes. Remove, peel and press through a potato ricer. Add the pumpkin flesh to the mashed potatoes and puree together. Mix in the egg yolks, flour, parsley and 20g (approximately 1 oz) Parmesan. Let stand for 10 minutes. Season with salt, pepper and nutmeg. The dough should not be too soft, but malleable. Heat a large pot of salted water. Using 2 wet teaspoons form small oblong dumplings from the dough and cook for about 6 minutes in boiling water. Remove using a slotted spoon and drain. Heat the butter in a pan and sauté the gnocchi. To serve, arrange the gnocchi in the hollowed pumpkin shells. Garnish with remaining parsley.
