Pumpkin Gnocchi with Italian Vegetable sauce
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 127.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 51.6 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 4.4 g
- Protein: 4.4 g
View full nutritional breakdown of Pumpkin Gnocchi with Italian Vegetable sauce calories by ingredient
Introduction
Add any vegetables you like. Add any vegetables you like.Number of Servings: 12
Ingredients
-
2 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
2.75 cup Flour - Gold medal all purpose flour
.25 cup Vegetable Broth
.33 tbsp Basil
3 tsp Dried Oregano (by ARCTIC.ORCA)
3 cup Del Monte Diced Tomatoes, No Salt Added
3 cup, sliced Zucchini
2 cup Spinach, fresh
Directions
Mix pumpkin and flour to make a soft dough. If necessary, add more flour so dough holds together and is not sticky. (Be careful not to overwork the dough.)
Divide dough into 4–5 sections. Roll each piece into a rope about 1 inch in diameter on a floured surface. Cut the rope into 1-inch pieces
In a large pot, add water and salt. Bring to a boil. Add gnocchi to the boiling water and cook until the gnocchi rises to the surface and floats, about 5 minutes. Depending on the size of your pot, you may need to cook them in batches. Remove from the water and set aside.
In a deep wok, over medium heat, sauté onion, 2 tablespoons vegetable broth, basil, and oregano until onion is soft, about 4–5 minutes. Add tomatoes and zucchini. Cover and cook for 5–7 minutes more, until zucchini is softened
Put vegetables on top of gnocchi and serve immediately. Season with salt and pepper.
Serving Size: about 12 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user GUNDIS.
Divide dough into 4–5 sections. Roll each piece into a rope about 1 inch in diameter on a floured surface. Cut the rope into 1-inch pieces
In a large pot, add water and salt. Bring to a boil. Add gnocchi to the boiling water and cook until the gnocchi rises to the surface and floats, about 5 minutes. Depending on the size of your pot, you may need to cook them in batches. Remove from the water and set aside.
In a deep wok, over medium heat, sauté onion, 2 tablespoons vegetable broth, basil, and oregano until onion is soft, about 4–5 minutes. Add tomatoes and zucchini. Cover and cook for 5–7 minutes more, until zucchini is softened
Put vegetables on top of gnocchi and serve immediately. Season with salt and pepper.
Serving Size: about 12 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user GUNDIS.