Melting Stuffed Gnocchi by @louloukitchen_

1h15

4 servings

🥒

1

Squash

🌾

250 g

Flour

🥚

1

Egg yolk

🧀

1

Brie

🧈

20 g

Butter

🥛

1

Liquid cream

🌿

Chives

🧄

Garlic

🧀

Parmesan

  1. Bake
    • Squash

    Bake the squash in the oven for 40 minutes at 200°C.

  2. Scoop
    • Squash
    • Egg yolk
    • Flour

    Scoop out the flesh and mix it with the egg yolk and the flour.

  3. Shape

    Shape into a ball, then divide it into 2 not-too-thin cylinders.

  4. Step
    • Brie

    Remove the rind from the brie.

  5. Form
    • Brie

    Form small pieces with the dough, then stuff each piece with brie and shape into balls.

  6. Cook
    • Butter
    • Garlic

    Cook in boiling water until they rise to the surface, about 3 to 4 minutes, then pan-fry in a little butter with garlic.

  7. Serve
    • Parmesan
    • Liquid cream
    • Chives

    Remove the gnocchi from the pan and serve over a small parmesan cream sauce.

Melting Stuffed Gnocchi by @louloukitchen_

1h15

4 servings

🥒

1

Squash

🌾

250 g

Flour

🥚

1

Egg yolk

🧀

1

Brie

🧈

20 g

Butter

🥛

1

Liquid cream

🌿

Chives

🧄

Garlic

🧀

Parmesan

Preparation Steps

  1. Step 1/7

    Bake the squash in the oven for 40 minutes at 200°C.

    🥒Squash
    🍳Baking tray

  2. Step 2/7

    Scoop out the flesh and mix it with the egg yolk and the flour.

    🥒Squash
    🥚Egg yolk
    🌾Flour
    🥄Spoon
    🥣Mixing bowl

  3. Step 3/7

    Shape into a ball, then divide it into 2 not-too-thin cylinders.

    🔪Knife

  4. Step 4/7

    Remove the rind from the brie.

    🧀Brie
    🔪Knife

  5. Step 5/7

    Form small pieces with the dough, then stuff each piece with brie and shape into balls.

    🧀Brie

  6. Step 6/7

    Cook in boiling water until they rise to the surface, about 3 to 4 minutes, then pan-fry in a little butter with garlic.

    🧈Butter
    🧄Garlic
    🍲Pot
    🍳Pan

  7. Step 7/7

    Remove the gnocchi from the pan and serve over a small parmesan cream sauce.

    🧀Parmesan
    🥛Liquid cream
    🌿Chives
    🍳Pan

Composition

Ingredients

Types

Vegetables, Grains, Eggs, Dairy, Herbs

Ingredients

Squash, Flour, Egg yolk, Brie, Butter, Liquid cream, Chives, Garlic, Parmesan

Notes

Squash (butternut or pumpkin), Flour (adjust according to the size of the squash), Brie (rind removed), Liquid cream (one pot/tub), Chives (a little), Garlic (amount not given, for pan-frying), Parmesan (amount not given, for the cream sauce)

Allergens

Gluten, Eggs, Milk

Dietetics

Dietary regimen

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

Calories

520 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 48g, Fat: 30g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 220mg, Sodium: 480mg, Potassium: 400mg, Iron: 1.5mg

Vitamins

Vitamin A: 450µg, Vitamin C: 8mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

30 minutes

Cooking

45 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Hard (3/4)

Steps

7 steps

Equipments

Utensils

Knife, Spoon, Mixing bowl, Baking tray, Pan, Pot

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Autumn, Family Dinner

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, Italian

Geographic

France, Europe

Various

Aspect

Texture

Melty, Creamy, Gooey, Soft

Flavors

Savory, Cheesy, Garlicky, Creamy, Sweet-earthy Squash

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2 days (in an airtight container,best consumed fresh as texture degrades), freezing : 1 month (freeze uncooked stuffed gnocchi before boiling,on a tray then transfer to a freezer bag)