Pumpkin gnocchi with basil and Parmesan
You can never have too many Mediterranean recipes, so give Pumpkin gnocchi with basil and Parmesan a try. This main course has 409 calories, 13g of protein, and 7g of fat per serving. This recipe serves 6. For 73 cents per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 20 people found this recipe to be scrumptious and satisfying. It is brought to you by Foodista. If you have fresh basil leaves, olive oil, grana padano cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a super spoonacular score of 83%. Users who liked this recipe also liked Pumpkin gnocchi with basil and Parmesan, Toasted Gnocchi with Mushrooms, Basil and Parmesan, and Basil Gnocchi.
Servings: 6
Ingredients:
1kg pumpkin, baked and cooled
2 whole eggs
½ tsp sea salt
¼ tsp pepper
Fresh basil leaves, chopped
250g wheat flour
250g corn flour
Olive oil
Prmesan or Grana Padano cheese, grated
Fresh basil leaves for garnish
Equipment:
pot
slotted spoon
Cooking instruction summary:
Separate the meat and chop the pumpkin into a puree. Add eggs, stir. Add salt, pepper and chopped basil. Add flour and knead a soft dough. If the dough is too sticky, add more flour - the amount depends on the water content of the pumpkin. Divide the dough into equal rolls 3 cm thick and about 20 cm long. Divide and cut each roll into a 2 cm long pieces. Cook the gnocchi in a large pot in plenty of salted water. Gnocchi are cooked when they rise to the surface. Remove them from the pot with a slotted spoon. Pour hot olive oil over gnocchi or simply saut them in hot oil. Serve sprinkled with cheese and fresh basil.
Step by step:
1. Separate the meat and chop the pumpkin into a puree.
2. Add eggs, stir.
3. Add salt, pepper and chopped basil.
4. Add flour and knead a soft dough. If the dough is too sticky, add more flour - the amount depends on the water content of the pumpkin.
5. Divide the dough into equal rolls 3 cm thick and about 20 cm long.
6. Divide and cut each roll into a 2 cm long pieces.
7. Cook the gnocchi in a large pot in plenty of salted water. Gnocchi are cooked when they rise to the surface.
8. Remove them from the pot with a slotted spoon.
9. Pour hot olive oil over gnocchi or simply saut them in hot oil.
10. Serve sprinkled with cheese and fresh basil.
Nutrition Information:
covered percent of daily need
