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

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

4.6 33 评分

准备工作 10 分钟

总数 4小时

4 portions

食材

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

难易度

初级

营养价值每 1 portion

钠 1489.4 mg

蛋白质 35 g

热量 3998.8 kJ / 955.7 kcal

脂肪 68 g

纤维 4.7 g

饱和脂肪 37.9 g

碳水化合物 53.9 g

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澳大利亚和新西兰

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