Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4.5 23 oceny

Przygotowanie 10 min

Czas całkowity 4 godz.

4 portions

Składniki

Gnocchi

Parmesan cheese cut into pieces (3 cm)
180 g
ricotta drained
400 g
"00" pasta flour or gluten free flour
200 g
sea salt
1 - 2 pinches
ground nutmeg
1 pinch

Pumpkin purée

Kent pumpkin peeled and cut into pieces
350 g
garlic clove
1
fresh thyme leaves only
1 sprig
extra virgin olive oil
2 tbsp
Chicken stock paste (see Tip)
1 tsp
water
50 g
pouring (whipping) cream
20 g
ground black pepper
1 pinch

Gnocchi

boiling water
1700 g
extra virgin olive oil
1 tsp
sea salt
1 tsp

Sage and Lemon butter

salted butter
150 g
fresh sage leaves only
2 sprigs
dried chilli flakes
¼ tsp
freshly squeezed lemon juice
2 tsp
toasted hazelnuts chopped
2 tbsp
fresh thyme leaves only, to serve

Wartości odżywcze na 1 portion

Kalorie 955.7 kcal / 3998.8 kJ

Białko 35 g

Tłuszcz 68 g

Węglowodany 53.9 g

Błonnik 4.7 g

Tłuszcz nasycony 37.9 g

Sód 1489.4 mg

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