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Ингредиенты
- 1Â 1/2 lb Idaho potatoes - (abt 3 large) scrubbed, and
- Â Â boiled in skins till tender
- 1/2 c. pumpkin puree
- 1/4 c. finely-grated Parmesan cheese
- 1 x egg
- 1/4 tsp cinnamon
- 1 pch allspice
- 1 tsp salt
- Â Â Freshly-grnd black pepper to taste
- 1Â 1/2 c. flour - (to 2 c.)
- Â Â Salted water for cooking gnocchi
- 1/2 lb unsalted butter
- 2 Tbsp. chopped fresh sage leaves
- 1/2 c. shaved Parmesan cheese
Инструкции
- Allow the cooked potatoes to cold slightly, then carefully peel while holding potato with a kitchen mitt. While still warm, puree potatoes through a ricer or possibly food mill into a large mixing bowl and allow to cold completely before proceeding.
- Add in the pumpkin puree, cheese, egg, cinnamon, allspice, salt and pepper and mix well. Gradually add sufficient flour to create a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork.
- Bring a large pot of salted water to a rolling boil.
- Cut the dough into 6 equal pcs and place 1 piece on a lightly floured work surface. Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. Slice the rope into pcs 1/2-inch wide. Holding one piece at a time, roll the tines of a fork against the dough till slight indentations are formed. Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or possibly baking sheet.
- Immediately add in the gnocchi to the boiling water and continue cooking for 2 to 3 min once they have risen to the top. Remove the cooked gnocchi with a slotted spoon or possibly skimmer and set aside briefly while making the sauce.
- In a skillet over high heat add in the butter when pan is very warm. Let butter sit undisturbed till almost all melted and outside edges have begun to caramelize. Quickly swirl the skillet and add in chopped sage. Let cook for 30 seconds longer, season with salt and pepper to taste and add in gnocchi to skillet to toss with sauce and rewarm if necessary. Serve immediately with shaved Parmesan cheese.
- This recipe yields 4 main course servings or possibly 6 first course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 4 servings | |
| Calories 786 | |
| Calories from Fat 468 | 60% |
| Total Fat 53.25g | 67% |
| Saturated Fat 32.95g | 132% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 973mg | 41% |
| Potassium 715mg | 20% |
| Total Carbs 62.24g | 17% |
| Dietary Fiber 5.5g | 18% |
| Sugars 2.44g | 2% |
| Protein 16.95g | 27% |
