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Baked Pumpkin Gnocchi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)193.95
Energy (kCal)2697.0
Carbohydrates (g)565.2
Total fats (g)14.55
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180* C (350* F). | 2. Brush a baking tray with oil or melted butter. | 3. Cut pumpkin into large pieces and bake for 1 1/2 hours or until very tender. | 4. Allow to cool slightly and scrape flesh from skin avoiding any crispy parts. | 5. Place pumpkin in a large bowl, add sifted flour, parmesan and pepper. | 6. Mix well and knead on floured board for 2 minutes. | 7. Divide dough in half and roll each into snakes about 40cm long (about 15in). | 8. Cut into small pieces about 1 to 1 1/2 cm long (1/2 in). | 9. Press flat with palm of hand or the back of a fork. | 10. Lower small batches of gnocchi into salted boiling water, remove when they float to the surface. | 11. Serve with a favourite italian pasta sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin 500 2475.0 541.2 169.95 11.55
    plain flour 1 1/2 cups - - - -
    parmesan cheese 3/4 cup grated 222.0 24.0 24.0 3.0
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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