Photo: Sorin Gheorghita
Pumpkin Gnocchi with Crème Fraîche–Sage Sauce Recipe
14 ingredients
1 hr 10 min
2 to 4 servings
openrecipes
A gnocchi recipe made with ricotta cheese and pumpkin purée and topped with a creamy Parmesan-sage sauce and toasted hazelnuts.
Estimated Nutrition (whole recipe, rough)
994
Calories
41g
Protein
36g
Fat
120g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black 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 |
| Pie Filling | not in our table | 0 |
| Hazelnut | 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
- 1 cup whole-milk ricotta cheese
- 1 cup pumpkin purée (not pie filling)
- 2 large egg yolks
- 2 teaspoons kosher salt , plus more as needed
- 2 teaspoons packed dark brown sugar
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground white pepper
- 1 1/2 cups all-purpose flour , plus more as needed
- 4 tablespoons unsalted butter (1/2 stick)
- 2 teaspoons finely chopped fresh sage leaves
- 1/2 cup crème fraîche
- Freshly ground black pepper
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup roasted, salted hazelnuts , coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes