Butternut Squash Gnocchi
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 206.9
- Total Fat: 1.6 g
- Cholesterol: 37.2 mg
- Sodium: 44.4 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 6.3 g
- Protein: 7.2 g
View full nutritional breakdown of Butternut Squash Gnocchi calories by ingredient
Introduction
part 2 of my butternut squash fascination! This time baked the squash and then put the flesh into a colander overnight to drain. Then I mashed it, mixed in egg & flour (the exact amount of flour will vary due to humidity and wetness of the squash)and created yummy little dumpling! part 2 of my butternut squash fascination! This time baked the squash and then put the flesh into a colander overnight to drain. Then I mashed it, mixed in egg & flour (the exact amount of flour will vary due to humidity and wetness of the squash)and created yummy little dumpling!Number of Servings: 6
Ingredients
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1 butternut squash, roasted
2 eggs
equal amount white & wheat flour
salt & pepper to taste
Directions
Cut squash in half, roast for 30 - 45 mins in 350F oven. scoop flesh from shell, mash lightly, put in colander and let drain overnight in fridge.
Mash squash, mix in 2 eggs, add flour in 1/2 c increments until a sticky dough is formed. I scoop dumplings (passing back and forth between 2 spoons to form) and drop in boiling salted water. Let poach 3 minutes.
Serve with butter sage sauce
Number of Servings: 6
Recipe submitted by SparkPeople user JANETMS.
Mash squash, mix in 2 eggs, add flour in 1/2 c increments until a sticky dough is formed. I scoop dumplings (passing back and forth between 2 spoons to form) and drop in boiling salted water. Let poach 3 minutes.
Serve with butter sage sauce
Number of Servings: 6
Recipe submitted by SparkPeople user JANETMS.
Member Ratings For This Recipe
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CD12177867
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KBEACH97
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CD13454028
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CD12802881
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CD12550334
