Photo: Sorin Gheorghita
Butternut Squash Gnudi with Sage Butter
11 ingredients
openrecipes
The Italian name for these light, fluffy dumplings translates to “nude” in English because they resemble the filling of ravioli without the pasta wrapper. Enjoy this dish on its own, or serve with roast chicken and an Italian red wine for a warming meal when the weather turns cold.
Estimated Nutrition (whole recipe, rough)
887
Calories
27g
Protein
42g
Fat
99g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Olive oil for brushing
- 1 butternut squash, about 3 lb.
- 2 eggs, lightly beaten
- 1/4 tsp. freshly grated nutmeg
- 1 tsp. fine sea salt
- Freshly ground white pepper, to taste
- 2 cups unbleached all-purpose flour, sifted
- 8 Tbs. (1 stick) unsalted butter, clarified
- 10 fresh sage leaves
- 1 Tbs. kosher salt
- 1/3 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes