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496 kcal
35 min.
Recipe for Pumpkin gnocchi with parmesan
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496 kcal
1 kcal
496
10.9g
23.8g
64.9g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Pumpkin2× cup (232 g)
- Gnocchi, Italian potato dumplings0.5× portion (125 g)
- Water0.5× cup (125 ml)
- Onion3× slice (30 g)
- Olive oil2× tablespoon (20 g)
- Chili pepper0.5× piece (10 g)
- Ginger, fresh2× teaspoon (6 g)
- Parsley, fresh1× tablespoon (6 g)
- Garlic1× clove (5 g)
- Cheese, Parmesan, fresh0.5× tablespoon (5 g)
- Salt1× teaspoon (3 g)
- Sweet paprika1× teaspoon (3 g)
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How to make Pumpkin gnocchi with parmesan
1. Wash the pumpkin, peel off the skin (you can skip peeling if using Hokkaido pumpkin), remove the seeds, and then cut the flesh into cubes.
2. Place the pumpkin cubes on a baking sheet lined with parchment paper, season with salt and paprika, and bake in a preheated oven at 180°C for about 15 minutes, until the pumpkin is soft.
3. Let the softened pumpkin cool slightly and then blend it into a purée (if using Hokkaido pumpkin, you can blend it with the skin on).
4. In a pan, sauté the chopped onion, garlic, and grated ginger in olive oil.
5. Once the onion becomes translucent, add the gnocchi and water. Bring the water to a boil and cook for about 2 minutes until the gnocchi soften (stirring occasionally).
6. Add the pumpkin purée and mix until the gnocchi are fully coated.
7. Transfer everything to a plate and sprinkle with Parmesan, sliced chili, and chopped parsley.
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