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    You are in: Home / Recipes / Baked Pumpkin Gnocchi Recipe
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    Baked Pumpkin Gnocchi

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs

    30 mins

    Alesha's Note:

    I got this recipe from a reader's digest cookbook a few years ago. The baked pumpkin in this recipe gives it a stronger, sweeter taste. I've never really timed this, so prep time is an estimate.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180* C (350* F).
    2. 2
      Brush a baking tray with oil or melted butter.
    3. 3
      Cut pumpkin into large pieces and bake for 1 1/2 hours or until very tender.
    4. 4
      Allow to cool slightly and scrape flesh from skin avoiding any crispy parts.
    5. 5
      Place pumpkin in a large bowl, add sifted flour, parmesan and pepper.
    6. 6
      Mix well and knead on floured board for 2 minutes.
    7. 7
      Divide dough in half and roll each into snakes about 40cm long (about 15in).
    8. 8
      Cut into small pieces about 1 to 1 1/2 cm long (1/2 in).
    9. 9
      Press flat with palm of hand or the back of a fork.
    10. 10
      Lower small batches of gnocchi into salted boiling water, remove when they float to the surface.
    11. 11
      Serve with a favourite italian pasta sauce.

    Ratings & Reviews:

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    Nutritional Facts for Baked Pumpkin Gnocchi

    Serving Size: 1 (190 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 283.9
     
    Calories from Fat 53
    18%
    Total Fat 5.9 g
    9%
    Saturated Fat 3.3 g
    16%
    Cholesterol 16.5 mg
    5%
    Sodium 288.8 mg
    12%
    Total Carbohydrate 44.6 g
    14%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.0 g
    8%
    Protein 13.3 g
    26%

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