Foodie Crush · by Heidi Larsen★ 5.0 (2)
Pumpkin Gnocchi with Hazelnut Browned Butter
NUTRITION · PER SERVING—
CAL 24%·PRO 18%
CARBS 48G41% OF CAL
4G FIBER0G ADDED2G INTRINSIC42G OTHER2G TOTAL SUGAR
FAT 27G52% OF CAL
17G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh pumpkin gnocchi tossed with hazelnut brown butter, sage, and parmesan. Tender, pillowy pasta with nutty, aromatic sauce and bright lemon notes. An elegant yet approachable pasta dish for fall.
mainitalianpasta🍲 stockpot🍳 skilletvegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 cup canned pumpkin
- 2 T melted butter (cooled)
- 2- 2 1/2 cups flour
- 1 large egg yolk
- ½ tsp salt
- 1/2 tsp ground nutmeg (preferably fresh)
- 1 stick salted butter
- 1/4 cup torn fresh sage leaves (I like a lot of sage)
- ½ cup toasted hazelnuts (chopped)
- 1/2 lemon (juiced)
- salt and pepper
- ½ cup pecorino or parmesan cheese (grated)
At a glance
PER SERVING
CAL 24%·PRO 18%
CARBS 48G41% OF CAL
4G FIBER0G ADDED2G INTRINSIC42G OTHER2G TOTAL SUGAR
FAT 27G52% OF CAL
17G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 893mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 184mg
- Calcium
- 97mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 893MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.