Photo: Cala
Butternut soup with butternut gnocchi
18 ingredients
30 min + 1 hr
Serves 4
openrecipes
Step into autumn with butternut gnocchi, all full of amber goodness.
Estimated Nutrition (whole recipe, rough)
986
Calories
29g
Protein
25g
Fat
152g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Pumpkin | not in our table | 0 |
| Swiss Chard | not in our table | 0 |
| Seed | 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
- 175g/6oz butter
- 1 small white onion
- 2 garlic cloves
- 500g/1lb 2oz butternut squash
- 800ml/1 pint 8fl oz hot vegetable stock
- 75ml/3floz double cream
- 110g/4oz Swiss chard
- 4 free-range eggs
- 125g/4½oz butter
- 20g/¾oz pumpkin seeds
- 1 sprig fresh rosemary
- 40ml/1½fl oz sherry vinegar
- 150g butternut squash
- 500g/1lb 2oz Desirée
- 40g/1½oz Berkswell cheesecheese
- 20g/¾ oz free-range egg yolk
- 90g/3½oz ‘00’ pasta flour
- 50g/2oz butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes