Deloitte University: Chef Mike Jackson’s Butternut Squash Gnocchi

Published on: October 28, 2014

Filled Under: Tasty

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Butternut Squash Gnocchi
Serves 6
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826 calories
126 g
161 g
24 g
30 g
8 g
387 g
286 g
5 g
0 g
15 g
Nutrition Facts
Serving Size
387g
Servings
6
Amount Per Serving
Calories 826
Calories from Fat 209
% Daily Value *
Total Fat 24g
37%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 161mg
54%
Sodium 286mg
12%
Total Carbohydrates 126g
42%
Dietary Fiber 11g
42%
Sugars 5g
Protein 30g
Vitamin A
286%
Vitamin C
60%
Calcium
35%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb butternut squash; puree
  2. 2 eggs
  3. 1/4 cup ricotta cheese
  4. 1 cup quinoa flour
  5. 1 pinch nutmeg
  6. 2 cups whole wheat flour
  7. 1 cup all purpose flour
  8. 3 tbsp olive oil
  9. 1 cup spinach 1/2 cup peas
  10. 3 garlic cloves
  11. 1/4 cup almonds
  12. 1/4 cup shredded parmesan cheese
  13. salt
  14. pepper
Instructions
  1. 1. On a clean surface combine butternut squash puree and ricotta, create a small well in the center. Combine eggs, nutmeg, salt and pepper and whisk. Pour egg mixture into the small well you created.
  2. 2. Add one cup of flour to the potato and egg mixture and start to combine using your hands. Continue to add flour until you have a dough ball that is not sticky to the touch. Roll dough into small log shapes and cut into 1/2 inch pieces. Roll pieces into a ball. Roll the dough balls over the back of a fork making an indentation with you thumb.
  3. 3. Cook immediately in lightly boiling water until gnocchi float and are tender. Toss toss pantry pesto.
Pantry Pesto
  1. Place olive oil, spinach, peas, garlic cloves, almonds, shredded parmesan cheese in a food processor and pulse until smooth.
beta
calories
826
fat
24g
protein
30g
carbs
126g
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America Cooks With Chefs http://www.americacookswithchefs.com/

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