Pumpkin Gnocchi With Walnut Cheese Sauce

Servings: 2

INGREDIENTS:

  • 100 g of homemade pumpkin puree
  • 70 g potatoes
  • 80 g brown rice flour
  • 5 g psyllium (plantain seed coat)
  • ½ medium-sized (M) eggs
  • Salt, pepper
  • 20 g butter
  • 30 g of walnuts
  • 1 dl cooking cream (10%)
  • 1 clove garlic or granules
  • 50 g Parmesan cheese

 

PREPARATION:

1.) Boil the potatoes in lightly salted water until become soft, then allow to cool and crush with a fork.

2.) Add the pumpkin puree and half an egg, then add the flour, psyllium, and spices and knead into a dough.

3.) Separate the smaller walnut balls from the dough on a floured worktop, form a cylinder from it, then cut it into 2-3 cm pieces and light strip with a fork. Let's do this with the whole mass.

4.) Meanwhile, make the sauce as well.

5.) Put the butter in a saucepan, melt and sprinkle with chopped walnuts. Lightly fry, then add the cooking cream, season with a little garlic and sprinkle with grated parmesan. Leave a little parmesan for serving as well.

6.) Boil water in a pan and then add the gnocchi. When they come to the surface of the water, cook for another half-1 minute, then filter with a filter spoon.

7.) Take it to plates, pour it over the sauce, sprinkle with parmesan cheese, serve it.

Nutrient data (100 g)
Energy (kcal) 234
Protein (g) 7
Fat (g) 13
- Saturated (g) 2
- Unsaturated (g) 1
- Multiple unsaturated (g) 3
Carbohydrate (g) 21
- Slow-release carbs (g) 6
- Fast-release carbs (g) 15
- Sugar (g) 2
Glycemic index 41
Fiber (g) 2
Gluten-free Yes
Lactose-free Yes