Pumpkin Ricotta Gnocchi
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 319.8
- Total Fat: 3.9 g
- Cholesterol: 138.7 mg
- Sodium: 935.9 mg
- Total Carbs: 50.7 g
- Dietary Fiber: 9.6 g
- Protein: 22.9 g
View full nutritional breakdown of Pumpkin Ricotta Gnocchi calories by ingredient
Introduction
Pair it with sage butter if you want more calories! Pair it with sage butter if you want more calories!Number of Servings: 2
Ingredients
-
Whole Wheat Flour, .75 cup
Cheese, Ricotta, fat free, 1 cup
Pumpkin, canned, without salt, 1 cup
Egg, fresh, 1 large
Cinnamon, ground, .5 tsp
Nutmeg, ground, 0.25 tsp
Salt, .5 tsp
Directions
1.Mix together the flour, pumpkin, ricotta, and seasonings to make a soft dough.
2.Add additional flour if the dough is sticky or does not hold together.
3.Divide the dough into 6 parts, and on a lightly floured surface, roll each piece into a rope about 1 inch in diameter.
4.Cut the rope into 1 inch pieces and roll each lightly along the floured surface.
5.Continue using up all the dough in this fashion. Place on a lightly floured baking sheet. You can refrigerate the gnocchi until you are ready to cook them.
6. Bring a large pot of water to a boil, add a generous pinch of salt and reduce heat until the water bubbles lightly. Add the gnocchi - stir once, so they don't stick to the bottom - and let cook until they start floating on top. Depending on their size this may take 4 to 6 minutes. Take out with a skimmer, because pouring them through a pasta strainer could easily damage these fragile gnocchi
Number of Servings: 2
Recipe submitted by SparkPeople user POPCORNPUNCH.
2.Add additional flour if the dough is sticky or does not hold together.
3.Divide the dough into 6 parts, and on a lightly floured surface, roll each piece into a rope about 1 inch in diameter.
4.Cut the rope into 1 inch pieces and roll each lightly along the floured surface.
5.Continue using up all the dough in this fashion. Place on a lightly floured baking sheet. You can refrigerate the gnocchi until you are ready to cook them.
6. Bring a large pot of water to a boil, add a generous pinch of salt and reduce heat until the water bubbles lightly. Add the gnocchi - stir once, so they don't stick to the bottom - and let cook until they start floating on top. Depending on their size this may take 4 to 6 minutes. Take out with a skimmer, because pouring them through a pasta strainer could easily damage these fragile gnocchi
Number of Servings: 2
Recipe submitted by SparkPeople user POPCORNPUNCH.