Pumpkin Ricotta Gnocchi with Brown Sage Butter Sauce Recipe

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Pumpkin Ricotta Gnocchi with Brown Sage Butter Sauce
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Ingredients
11
Count
Nutrition
552
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. If using fresh pumpkin, puree and cool before using. Place pumpkin in a large mixing bowl. Add the ricotta, egg, salt and nutmeg; blend until mixed.
  2. Add flour, 1/2 cup at a time, until dough starts to pull away from sides of bowl but while dough is still very soft. (Important: This is a very moist dough that does not form into a ball.) Place mixture into a clean, dry plastic bag and fasten top with twist tie or rubber band and place in refrigerator until ready to cook the gnocchi.
  3. To cook the gnocchi, boil a large pot of salted water. Snip off about a 1/2-inch tip of the bag of dough from a bottom corner. Holding the bag over the boiling water, press the bag to squeeze out about a teaspoon of mixture from the snipped corner, and use a paring knife to cut the gnocchi, letting it fall into the pot. Add more gnocchi, but don’t crowd the pot; the gnocchi will need to be cooked in about three batches. Cook each batch about 4 minutes, with no stirring, until they float. Then continue cooking for 30 to 45 seconds more, until they are tender but still a bit firm. Lift gnocchi from the pot with a slotted spoon, letting the water drain, and place in a warm dish. Tent the dish with foil to keep warm while cooking the remaining gnocchi.
  4. While the gnocchi are cooking, make the brown sage butter. Melt the butter in a large sauté pan over medium heat. When the butter has melted, add salt, pepper and the sage leaves. Continue to cook, swirling the butter occasionally until the foam subsides and the milk solids begin to brown. (Watch carefully that the butter doesn’t overbrown or burn.) Carefully remove sage leaves when golden onto paper towel to drain. Add cooked gnocchi and half the crispy sage leaves to the butter, stirring gently until each dumpling is coated with sauce. Remove the pan from the heat. Transfer the gnocchi to a serving dish, garnish with Parmigiano Reggiano, remaining sage leaves, and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 551.88 Kcal (2311 kJ)
Calories from fat 418.33 Kcal
% Daily Value*
Total Fat 46.48g 72%
Cholesterol 194.78mg 65%
Sodium 2421.65mg 101%
Potassium 785.29mg 17%
Total Carbs 16.93g 6%
Sugars 6.05g 24%
Dietary Fiber 3.02g 12%
Protein 20.2g 40%
Vitamin C 15.1mg 25%
Vitamin A 0.4mg 13%
Iron 3.4mg 19%
Calcium 178mg 18%
Amount Per 100 g
Calories 124.56 Kcal (522 kJ)
Calories from fat 94.41 Kcal
% Daily Value*
Total Fat 10.49g 72%
Cholesterol 43.96mg 65%
Sodium 546.55mg 101%
Potassium 177.24mg 17%
Total Carbs 3.82g 6%
Sugars 1.36g 24%
Dietary Fiber 0.68g 12%
Protein 4.56g 40%
Vitamin C 3.4mg 25%
Vitamin A 0.1mg 13%
Iron 0.8mg 19%
Calcium 40.2mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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