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Ingredients
- 2 and 1/4 lbs Pumpkin, seeded, peeled and cut into chunks
- 3 and 1/2 oz Amaretti, crushed
- 4 eggs, lightly beaten
- 7 oz plain flour
- 2 oz butter
- 7 fresh sage leaves
- 2 oz Parmigiano cheese, freshly grated
- Salt and pepper
Directions
- Preheat the oven to 400 degrees F
- Place the pumpkin in an ovenproof dish and bake for about 40 minutes until soft.
- Mash the pumpkin with a potato masher while still hot.
- Stir in the eggs, flour and Amaretti.
- Season with salt and pepper.
- Knead well and leave to rest for about 25-30 minutes.
- Melt the butter in a frying pan.
- Add the sage leaves and cook for several minutes.
- Bring a large saucepan of lightly salted water to a boil.
- Add teaspoonfuls of the pumpkin mixture, a few at a time, and remove with a slotted spoon as they slowly rise to the surface.
- Place on a warm serving dish.
- Pour the sage butter over the gnocchi and sprinkle with the Parmigiano cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 144 | 42% |
| Total Fat 16.36g | 20% |
| Saturated Fat 8.73g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 144mg | 6% |
| Potassium 115mg | 3% |
| Total Carbs 38.21g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.48g | 0% |
| Protein 10.78g | 17% |
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