Recipes from Italy · by Barbara Felicità Lucchini★ 5.0 (10)
Easy Italian Pumpkin Gnocchi Recipe
NUTRITION · PER SERVING80M COOK
CAL 33%·PRO 45%
CARBS 76G46% OF CAL
12G FIBER6G SUGAR57G OTHER
FAT 30G41% OF CAL
18G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, pillowy gnocchi made from pumpkin instead of potatoes, tossed in a simple sage butter sauce and topped with parmesan. Delicate and elegant as a first course.
starteritalian🍪 sheet pan🥄 saucepan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 600 g cooked pumpkin pulp (1 pumpkin of about 1.3 kg /2.8 pounds). Use a sweet pumpkin, such a butternut squash or a kabocha squash
- 300 g all purpose flour (- 2 cups)
- 1 medium egg
- ¼ teaspoon salt
- freshly ground black pepper
- 1 pinch nutmeg
- 100 g unsalted butter (- ~1 stick)
- 5 fresh sage leaves
- 1 cup grated Parmigiano Reggiano
At a glance
PER SERVING · TIME 80M
CAL 33%·PRO 45%
CARBS 76G46% OF CAL
12G FIBER6G SUGAR57G OTHER
FAT 30G41% OF CAL
18G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 40m
- Sodium
- 325mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1139mg
- Calcium
- 362mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 325MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.