Butternut Squash Gnocchi with Sage and Hazelnuts
53 min 1 serving 665 kcal · 18 g proteinLevel: Expert
The nutritionist's note
Roasting the squash rather than boiling it halves its water content: you need proportionally less flour, and the gnocchi stay light.
Ingredients
1 serving
- butternut squash350 g
- wheat flour70 g
- fine semolina30 g
- hazelnuts30 g
- olive oil16 g
- fresh sage6 g
Method
- 1
Roast the squash for 35 minutes at 200 °C to evaporate its water.
- 2
Mash it warm with the flour and semolina, without working the dough.
- 3
Shape the gnocchi and poach for 3 minutes, until they rise.
- 4
Pan-fry them in the oil with the sage and scatter with toasted hazelnuts.
Nutrition facts
per serving
| Energy | 665 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 88 g |
| Fat | 27 g |
| Fibre | 12 g |
| Iron | 4.2 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- gluten
- tree nuts
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