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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut pumpkin in wedges and let roast until tender in the oven at 200°C (45min.). | 2. Transfer cooled, mashed pumpkin to a bowl, add potatoes, flour, salt, pepper, 50g parmesan and the two eggs until a firm dough forms (amount of flour can vary according to egg size). | 3. Form dough to long rolls and cut into pieces (about 1,5 cm). | 4. Bring salted water to a boil and cook gnocchi until they rise to the surface. | 5. Melt butter in a pan and add sage. Let sage fry a bit. | 6. Garnish the gnocchi with sage butter and sprinkle with parmesan (or smoked ricotta). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	750			3712.5	811.8	254.925	17.325
potato	200		cooked mashed	-	-	-	-
flour	100			57828.0	12660.54	940.1	224.36
egg	2			143.0	0.72	12.56	9.51
parmesan cheese	100		grated	29600.0	3200.0	3200.0	400.0
butter	3 -4	tablespoons		0.0	0.0	0.0	0.0
sage	2	tablespoons	chopped	-	-	-	-
salt pepper				-	-	-	-

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