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Whole Wheat Pumpkin Gnocchi
Deliciously sweet and savory whole wheat pumpkin gnocchi—perfect sautéed in olive oil or topped with creamy sauces.
Portions:
6
Preparation Time:
30
minuten
min
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Recept afdrukken
Equipment
mixing bowl
pot
knife
baking sheet
Ingrediënten
▢
1
pound
455 g red potatoes
▢
2
tablespoons
30 g extra-virgin olive oil
▢
½
cup
122 g solid-pack pure pumpkin purée
▢
1½ to 2
cups
180 to 240 g whole wheat pastry flour, plus more for dusting
▢
1
teaspoon
ground sage
▢
Pinch
of nutmeg
▢
Salt
to taste
▢
Pepper
to taste
Instructies
Peel the potatoes and cut them into chunks.
Boil the potatoes until fork-tender, then drain and return to a pot or mixing bowl.
Add olive oil and pumpkin purée to the potatoes, then mash until smooth and lump-free.
Let the mixture cool completely.
Add flour, ground sage, nutmeg, salt, and pepper.
Knead the mixture into a soft dough, adjusting flour as needed for consistency.
Turn the dough onto a floured surface and divide it into 6 equal pieces.
Roll each piece into an 8-inch (20 cm) rope.
Cut each rope into 12 equal pieces.
To store, freeze gnocchi on a baking sheet, then transfer to an airtight container.
To cook fresh, bring a pot of water to a boil.
Cook the gnocchi in batches, boiling until they float to the surface.
Sauté in olive oil or nondairy butter until crispy and golden.
Serve immediately, alone or with a sauce of your choice.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a medium-bodied white wine such as Chardonnay or a light red like Pinot Noir.
Nutritional Information
Calories:
210
kcal
|
Carbohydrates:
37
g
|
Protein:
6
g
|
Fat:
4
g
|
Sugar:
2
g
|
Salt:
0.3
g
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Recipe Category
Basic recipe
/
Main Dish
/
Snacks
/
Vegetables
Country
Italian
Holliday:
Christmas
/
Easter
/
Mothersday
/
Thanksgiving
Diets
Soy Free
/
Vegetarian