Homemade Pumpkin Gnocchi recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 cup unsweetened pumpkin puree ½ cup grated Parmesan cheese 1 tablespoon grated Parmesan cheese ½ teaspoon salt ¼ teaspoon ground black pepper ⅛ teaspoon ground nutmeg 1 egg white, beaten until frothy ½ cup whole wheat flour ¼ cup all-purpose flour 1 (12 fluid ounce) can evaporated skim milk ½ cup grated Parmesan cheese ¼ cup chopped fresh parsley
Nutrition Info
- 266.1 caloriescarbohydrate: 33 gcholesterol: 22.2 mgfat: 6.9 gfiber: 4 gprotein: 19.4 gsaturatedFat: 4 gservingSize: -sodium: 880.8 mgsugar: 12.3 gtransFat: : -unsaturatedFat: : -
Directions Homemade Pumpkin Gnocchi
Directions
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Combine pumpkin puree, 1/2 cup plus 1 tablespoon Parmesan cheese, salt, pepper, and nutmeg in a large bowl. Fold in egg white carefully, using a rubber spatula. Fold in whole wheat flour, 1/4 cup at a time, and mix until a soft dough forms. Mix in the all-purpose flour until incorporated into the dough. Make sure you don't overmix or gnocchi will be tough.
Turn dough out onto a lightly floured surface and roll into several 1-inch wide \"snakes.\" Cut each snake into 1-inch pieces.
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes.
While gnocchi are cooking, combine evaporated milk and Parmesan cheese in a medium saucepan over medium heat. Bring to a simmer, stirring frequently with a wire whisk to prevent cheese from sticking to the bottom of the pan. Simmer until sauce reduces slightly, about 3 minutes.
Drain gnocchi and spoon into shallow bowls. Top with sauce and garnish with chopped parsley.