Deloitte University: Chef Mike Jackson’s Butternut Squash Gnocchi | America Cooks With Chefs | Demonstrating the Benefits of Healthy Cooking

Deloitte University: Chef Mike Jackson’s Butternut Squash Gnocchi

Published on: October 28, 2014

Filled Under: Tasty

Views: 1675

Tags: , , , ,

Butternut Squash Gnocchi
Serves 6
Write a review
Print
520 calories
77 g
70 g
16 g
17 g
3 g
216 g
125 g
2 g
0 g
12 g
Nutrition Facts
Serving Size
216g
Servings
6
Amount Per Serving
Calories 520
Calories from Fat 140
% Daily Value *
Total Fat 16g
25%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 70mg
23%
Sodium 125mg
5%
Total Carbohydrates 77g
26%
Dietary Fiber 6g
24%
Sugars 2g
Protein 17g
Vitamin A
174%
Vitamin C
30%
Calcium
16%
Iron
19%
* 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
520
fat
16g
protein
17g
carbs
77g
more
America Cooks With Chefs http://www.americacookswithchefs.com/

Comments are closed.