argentine

Pumpkin Gnocchi with Sage Brown Butter and Parmesan

Name: Pumpkin Gnocchi with Sage Brown Butter and Parmesan
Yield: 1 serving
Cuisine: argentine
Ingredients: 250 g pumpkin puree (thick, unsweetened); 95 g all-purpose flour; 1 g egg yolk; 22 g butter; 4 g fresh sage leaves; 25 g Parmesan cheese, grated; 0.5 g ground nutmeg; 2 g salt; 1 g black pepper

This steamed dish pairs pumpkin puree with butter, fresh sage leaves and Parmesan cheese, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

20 g Protein

93 g Carbohydrates

27 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

250g pumpkin puree (thick, unsweetened) 65 kcal
95g all-purpose flour 346 kcal
1g egg yolk 1 kcal
22g butter 158 kcal
4g fresh sage leaves 11 kcal
25g Parmesan cheese, grated 100 kcal
1g ground nutmeg 2 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

pumpkin puree (thick
Steam or microwave pumpkin until very tender; mash and let steam off to reduce moisture.
pumpkin puree (thickall-purpose flouregg yolkground nutmegsalt
Mix pumpkin with egg yolk, flour, salt, and a pinch of nutmeg; knead gently just until a soft dough forms.
all-purpose flour
Roll into ropes, cut into bite-size pieces, and lightly dust with flour.
Boil salted water; cook gnocchi until they float plus 1 minute. Reserve a splash of cooking water and drain.
butterfresh sage leavesParmesan cheeseblack pepper
In a skillet, melt butter and cook until nutty and lightly browned; add sage. Toss gnocchi in the butter with a splash of cooking water, then finish with Parmesan and black pepper.