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Nutrition Facts
Serving Size 271 g
(Approx. 6 Servings)
Amount Per Serving
Calories 600 Calories From Fat 200
% Daily Value*
Total Fat 23 g 29%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 840 mg 37%
Total Carbohydrate 80 g 29%
Dietary Fiber 3 g 11%
Sugars 5 g
Protein 18 g
Vitamin A 170% Iron 30%
Vitamin C 4% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pumpkin Gnocchi with Maple Sage Butter
Prep Time
40 minutes
Cook Time
10 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 large russet potato, approximately 8 oz.
1 cup(s) ricotta cheese, strained overnight
2 large egg yolks
1 cup(s) canned pumpkin
4 cup(s) all purpose flour
2 Tsp kosher salt
1/2 cup(s) Parmesan cheese, grated, divided use
4 Tbsp olive oil, plus more for drizzling
1 small bunch sage, leaves removed
1 Tbsp maple syrup
2 Tbsp butter
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Instructions

1
Bake potato until fork tender then let cool.
2
Rice or grate potato into a large bowl. Discard skin.
3
Add strained ricotta, egg yolks, pumpkin, flour, salt and half of Parmesan cheese to potato. Fold together until combined.
4
Dust work surface with flour and turn out dough onto it. Cut into 4 to 5 workable pieces.
5
If dough is dry, add more pumpkin or water a tablespoon at a time until dough is firm and not tacky.
6
Gently roll each piece into a 3/4-inch log, then cut into 1-inch gnocchi. Place on a flour dusted baking sheet and place in freezer.
7
Repeat with remaining dough adding each batch to baking sheet in freezer (additional baking sheet may be necessary). Keep gnocchi in freezer until water begins to boil.
8
To cook gnocchi, bring a large pot of salted water to a boil. Working in batches, very quickly blanch the gnocchi about 1 minute, then remove to a sheet pan and drizzle with oil.
9
Place a large nonstick sauté pan over high heat. Add oil and sage and heat.
10
Add blanched gnocchi and allow to crisp on one side about 2 minutes, then toss and cook an additional 2 minutes.
11
To finish, add maple syrup and butter, toss until butter is melted. Serve with remaining Parmesan cheese.

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