Pumpkin-Shaped Butternut Squash Gnocchi by @foodblog__fr

55 min

8 servings

🎃

1

Butternut squash

🥚

1

Egg

🧂

1 tsp

Salt

🫙

0.5 tsp

Nutmeg

🌾

300 g

Flour

🌱

Pumpkin seed

💧

Water

🧈

Butter

🫒

1 tbsp

Olive oil

🧄

1

Garlic clove

🥛

200 ml

Heavy cream

🧀

Cheese

⚫

Black pepper

  1. Steam
    • Butternut squash

    Steam the butternut squash and scoop out about 700g of flesh.

  2. Mash
    • Butternut squash

    Mash the flesh, then cook it in a dry pan over low heat for a few minutes to remove excess moisture.

  3. Cool

    Let it cool completely.

  4. Add
    • Egg
    • Salt
    • Flour

    Add the egg, salt and nutmeg, then gradually add the flour.

  5. Mix
    • Flour

    Mix until you get a soft dough that holds together, adding a little more flour if needed.

  6. Shape

    Shape into small balls of about 30g each.

  7. Roll
    • Pumpkin seed

    Roll each ball gently over a gnocchi board or fork to create the grooves, then place a small pumpkin seed in the center.

  8. Cook
    • Water
    • Salt

    Cook the gnocchi in a large pot of salted boiling water.

  9. Cook

    Once they float to the surface, cook for a few more seconds, then carefully drain.

  10. Melt
    • Butter
    • Olive oil

    Melt a knob of butter with the olive oil.

  11. Add
    • Garlic clove
    • Heavy cream

    Add the minced garlic clove, then pour in the heavy cream.

  12. Add
    • Cheese
    • Black pepper

    Add the cheese, black pepper and a pinch of nutmeg.

  13. Simmer

    Simmer over low heat for a few minutes, until the sauce thickens.

Pumpkin-Shaped Butternut Squash Gnocchi by @foodblog__fr

55 min

8 servings

🎃

1

Butternut squash

🥚

1

Egg

🧂

1 tsp

Salt

🫙

0.5 tsp

Nutmeg

🌾

300 g

Flour

🌱

Pumpkin seed

💧

Water

🧈

Butter

🫒

1 tbsp

Olive oil

🧄

1

Garlic clove

🥛

200 ml

Heavy cream

🧀

Cheese

⚫

Black pepper

Preparation Steps

  1. Step 1/13

    Steam the butternut squash and scoop out about 700g of flesh.

    🎃Butternut squash

  2. Step 2/13

    Mash the flesh, then cook it in a dry pan over low heat for a few minutes to remove excess moisture.

    🎃Butternut squash

  3. Step 3/13

    Let it cool completely.

  4. Step 4/13

    Add the egg, salt and nutmeg, then gradually add the flour.

    🥚Egg
    🧂Salt
    🫙Nutmeg
    🌾Flour
    🥣Mixing bowl

  5. Step 5/13

    Mix until you get a soft dough that holds together, adding a little more flour if needed.

    🌾Flour
    🥣Mixing bowl

  6. Step 6/13

    Shape into small balls of about 30g each.

  7. Step 7/13

    Roll each ball gently over a gnocchi board or fork to create the grooves, then place a small pumpkin seed in the center.

    🌱Pumpkin seed
    🍝Gnocchi board or fork

  8. Step 8/13

    Cook the gnocchi in a large pot of salted boiling water.

    💧Water
    🧂Salt
    🍲Large pot

  9. Step 9/13

    Once they float to the surface, cook for a few more seconds, then carefully drain.

    🍲Large pot
    🥄Slotted spoon

  10. Step 10/13

    Melt a knob of butter with the olive oil.

    🧈Butter
    🫒Olive oil
    🍳Pan

  11. Step 11/13

    Add the minced garlic clove, then pour in the heavy cream.

    🧄Garlic clove
    🥛Heavy cream
    🍳Pan

  12. Step 12/13

    Add the cheese, black pepper and a pinch of nutmeg.

    🧀Cheese
    ⚫Black pepper
    🫙Nutmeg
    🍳Pan

  13. Step 13/13

    Simmer over low heat for a few minutes, until the sauce thickens.

    🍲Saucepan

Composition

Ingredients

Types

Vegetables, Eggs, Spices, Grains, Seeds, Liquids, Dairy, Oils

Ingredients

Butternut squash, Egg, Salt, Nutmeg, Flour, Pumpkin seed, Water, Butter, Olive oil, Garlic clove, Heavy cream, Cheese, Black pepper

Notes

Butternut squash (steamed, yields about 700g flesh), Salt (for the cooking water, amount not given), Nutmeg (for the dough, a pinch, for the sauce), Flour (adjust amount as needed), Pumpkin seed (one small seed placed in the center of each gnocchi, amount not given), Water (large pot of salted water for cooking the gnocchi, amount not given), Butter (a knob, for the sauce), Olive oil (for the sauce), Garlic clove (small, minced), Heavy cream (liquid cream), Cheese (favorite cheese, amount not given), Black pepper (for the sauce, amount not given)

Allergens

Eggs, Gluten, Milk

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Sugar-Free, Vegetarian

Calories

390 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 48g, Fat: 17g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Potassium: 420mg, Calcium: 120mg, Magnesium: 35mg, Sodium: 520mg

Vitamins

Vitamin A: 500µg, Vitamin C: 8mg, Vitamin E: 1.2mg

Preparation

Time Information

Preparation

40 minutes

Cooking

15 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Gnocchi board or fork, Large pot, Pan, Saucepan, Slotted spoon, Mixing bowl

Appliances

Steamer, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Halloween, Autumn Dinner Party

Origin

Source

Platform

instagram

Original Creator

@foodblog__fr

Origin

Cuisine

Italian, French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Tender, Creamy, Pillowy

Flavors

Savory, Creamy, Garlicky, Nutmeg, Cheesy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2 days (store in an airtight container,best consumed fresh as gnocchi can become sticky), freezing (uncooked gnocchi) : 1 month (freeze on a tray before cooking, then transfer to a bag,cook directly from frozen without thawing)