Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Gnocchi With Leek and Basil Butter Recipe
    Lost? Site Map

    Pumpkin Gnocchi With Leek and Basil Butter

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    40 mins

    1 hrs 20 mins

    Jennables's Note:

    This recipe is so yummy. It is the only Gnocci recipe I have tried that has worked flawlessly. It comes from the Australian Good Taste magazine.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 200°C Line baking tray with non-stick baking paper. Place washed potatoes and deseeded and quartered squash on the tray and bake for 1 hour or until tender. Let cool for 20 minutes.
    2. 2
      Peel potatoes and pumpkin and place in large bowl. Add salt and pepper to taste then mash until smooth.
    3. 3
      Stir flour into potato mixture then turn onto lightly floured surface and knead until smooth. Divide dough into 4 portions and roll each into a 2cm (1 inch) log. Use a lightly floured knife and cut each log into 2cm long pieces. Place pieces onto a baking paper lined tray.
    4. 4
      Roll each piece of dough into a ball and then roll each ball over the back of a lightly floured fork to create a slightly oval shaped ball with shallow grooves and place back on the tray.
    5. 5
      Leek and Basil Butter.
    6. 6
      heat oil over medium high heat in a frying pan. Cut the pale part of the leek into thin matchsticks and add to the oil. Cook 1 - 2 minutes. Transfer leeks to a papertowel lined plate using a slotted spoon.
    7. 7
      Add basil and chilli to the pan and cook for 1 - 2 minutes (until just crisp) then transfer to the plate. Add butter to the pan and heat until melted. Cover pan to keep butter warm.
    8. 8
      Cook the gnocchi in 3 or 4 batches in a large saucepan of boiling water until it rises to the surface. Drain well and serve onto plates. Drizzle each plate with melted butter and top with leek/basil/chilli.

    Ratings & Reviews:

    • on March 06, 2009

      55

      This recipe turned out fabulous! I added some white wine to the melted butter, and Wow, was it great.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pumpkin Gnocchi With Leek and Basil Butter

    Serving Size: 1 (254 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 352.9
     
    Calories from Fat 137
    39%
    Total Fat 15.3 g
    23%
    Saturated Fat 6.1 g
    30%
    Cholesterol 21.3 mg
    7%
    Sodium 71.2 mg
    2%
    Total Carbohydrate 49.7 g
    16%
    Dietary Fiber 5.1 g
    20%
    Sugars 3.4 g
    13%
    Protein 6.1 g
    12%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites