Pumpkin Gnocchi Recipe

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INGREDIENTS

• 750 g (1 1/2 lb) pumpkin, peeled and chopped
• 2 tablespoons butter
• 1 1/4 cups plain flour
• 1 egg yolk
• Cracked black pepper

BUTTER SAUCE

• 125 g (4 oz) butter
• 2 tablespoons thyme leaves
• Parmesan cheese shavings
• Cracked black pepper

INSTRUCTIONS

1 Place pumpkin in a saucepan of boiling water and cook until soft. Drain and press pumpkin through a sieve. Return pumpkin to saucepan and add butter. Cook, stirring, over low heat until pumpkin has thickened and dried.

2 Remove pan from heat and stir through flour, egg yolk and pepper. Mixture should be a soft dough. Roll tablespoons of mixture in the palm of your hand to form a flat disk.

3 Press with a fork oh one side to indent.

4 To make sauce, place butter and thyme in a saucepan over low heat and simmer until golden. Cook gnocchi a few at a time in a saucepan of boiling water until they rise to the surface of the water.

5 To serve, top gnocchi with butter sauce, parmesan and pepper.

NUTRITION FACTS

Calories: 260.6 Kcal
Fat: 2.0 g
Cholesterol: 54.1 mg
Sodium: 165.2 mg
Potassium: 227.9 mg
Carbs: 51.9 g
Protein: 8.6 g
Vitamin A: 63.9 %
Vitamin B-12: 2.1 %
Vitamin B-6: 3.7 %
Vitamin C: 4.9 %
Vitamin D: 1.7 %