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

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree
4.6 33 avaliação
Preparo 10min
Total 4h
4 portions
Registe-se gratuitamente

Ingredientes

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

Dificuldade

fácil

Nutrição por 1 portion

Sódio 1489.4 mg
Proteína 35 g
Energia 3998.8 kJ / 955.7 kcal
Gordura 68 g
Fibra 4.7 g
Gordura saturada 37.9 g
Hidratos de carbono 53.9 g

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Também apresentado em

Thermomix® Everyday Winter 2024 72 Receitas
Austrália e Nova Zelândia

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