Half Baked Harvest · by Tieghan Gerard★ 4.3 (187)
Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta.
NUTRITION · PER SERVING60M COOK
CAL 21%·PRO 28%
CARBS 47G44% OF CAL
7G FIBER38G OTHER2G TOTAL SUGAR
FAT 19G41% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade gnocchi made from cauliflower and pumpkin puree, tossed with browned butter, sage, hazelnuts, and whipped ricotta. Nutty, seasonal, and satisfying.
mainitalianpasta🍲 stockpot⚙️ food processor🍪 sheet pan🍳 skilletvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2-2 cups cauliflower florets
- 1 cup canned pumpkin puree
- 1 egg
- 2 1/2 - 3 cups all-purpose flour, use more as needed ((or use GF flour blend))
- 1/4 cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1 cup whole milk ricotta cheese, whipped in the food processor, if desired
- 6 tablespoons salted butter
- 2 cloves garlic, lightly smashed
- 12 fresh sage leaves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup raw chopped hazelnuts (optional)
- kosher salt and black pepper
At a glance
PER SERVING · TIME 60M
CAL 21%·PRO 28%
CARBS 47G44% OF CAL
7G FIBER38G OTHER2G TOTAL SUGAR
FAT 19G41% OF CAL
11G SAT8G 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
- 30m
- Cook
- 30m
- Sodium
- 634mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 378mg
- Calcium
- 180mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 634MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.