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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If you're using homemade puree, put it in a strainer and let it drain for at least 30 minutes. Then warm the puree in a pan to evaporate any excess moisture. | 2. Combine puree, egg, salt, pepper, nutmeg and enough flour to form a dough that holds together. Knead a few times, adding more flour if needed to make a non-sticky dough. | 3. Form dough into a long roll (or two) about 1 inch across. (At this point, you can dust it with flour and wrap in plastic wrap to refrigerate for later.). | 4. Bring a large pot of water to a boil. Cut off about 1/2-inch segments of dough. (We don't bother to shape them.) Boil about 8 to 12 gnocchi at a time. They're ready when they float to the top. Remove to a bowl. | 5. Heat the butter in a saute pan. Add the sage leaves and hazel nuts. Toss lightly with the gnocchi. Top with Parmesan and mix gently. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin puree	2 -3	cups		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
salt black pepper			ground	-	-	-	-
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994
flour	1 1/2 - 2	cups		0.0	0.0	0.0	0.0
butter	8	tablespoons		684.0	31.428	21.372	57.6
sage leaf	24			-	-	-	-
parmesan cheese	2/3	cup	shredded	197.3333	21.3333	21.3333	2.6667
hazelnut	1/2	cup	chopped toasted	159.6	24.0	0.0	8.004

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