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

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

4.5 40 değerlendirme

Hazırlık 10 dk

Toplam 4sa

4 portions

Malzemeler

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

Zorluk

kolay

Besin Değeri şuna göre 1 portion

Sodyum 1489.4 mg

Protein 35 g

Kalori 3998.8 kJ / 955.7 kcal

Yağ 68 g

Lif 4.7 g

Doymuş Yağ 37.9 g

Karbonhidrat 53.9 g

Gördüklerinizi beğendiniz mi?

Bu tarif ve 100 000'den fazla tarif sizi bekliyor!

30 günlük ücretsiz denememize kaydolun ve Cookidoo® dünyasını keşfedin. Hiçbir koşul yok.

Ücretsiz kaydol Daha fazla bilgi

Ayrıca öne çıkanlar

Thermomix® Everyday Winter 2024 72 Tarif
Avustralya ve Yeni Zelanda

Bunları da beğenebilirsiniz...

Ricotta gnocchi with walnut and spinach pesto

35 dk

Rich mushroom stew with buttermilk dumplings

45 dk

Bean ratatouille with halloumi

30 dk

Ancho chilli bean bowl

1sa

Pad Thai

1sa

Risotto pomodori with burrata

30 dk

Spiralized sweet potato curry rosti

30 dk

The best ricotta gnocchi

3sa 45 dk

Mushroom and ricotta cannelloni (Diabetes)

1sa

Charred cauliflower makhani

1sa

Ricotta gnocchi alla sorrentina

55 dk

Honey soy tofu with steamed rice

40 dk