Pumpkin gnocchi with butter and spinach
Indulge in a delightful, homemade pumpkin gnocchi with this easy and flavorful recipe. Combining creamy ricotta cheese, fresh spinach, and a hint of lemon zest, this dish is perfect for a cozy dinner. Sautéed onions, olive oil, and rich butter bring everything together for a mouth-watering experience.
- 30 Mar 2024
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Pumpkin gnocchi with butter and spinach is a delightful, flavorful dish that combines the earthy sweetness of pumpkin with the vibrant, green goodness of spinach. Enhanced with a touch of lemon zest and creamy ricotta, this recipe is perfect for cozy dinners and special occasions alike. Follow these steps to create a comforting, delicious meal that is bound to impress.
Ingredients:
Instructions:
- Peel and dice the pumpkin into small cubes.
- Finely chop the onion.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the diced pumpkin to the skillet and cook until it's tender and easy to mash, about 10-15 minutes. Stir occasionally to prevent sticking.
- Once the pumpkin is cooked, transfer the pumpkin and onion mixture to a large bowl.
- Mash the pumpkin and onion until smooth. You can use a food processor or a potato masher for this step.
- Let the mixture cool slightly.
- Add 1/3 cup of ricotta cheese and 1 beaten egg to the pumpkin mixture. Mix until everything is well combined.
- On a floured surface, take small portions of the pumpkin mixture and roll them into ropes about 1/2 inch thick.
- Cut the ropes into 1-inch pieces to form the gnocchi.
- Optional: Press each piece gently with a fork to create the traditional gnocchi ridges.
- Bring a large pot of salted water to a boil.
- Drop the gnocchi into the boiling water in batches. Cook until they float to the surface, about 2-3 minutes.
- Remove the gnocchi with a slotted spoon and set them aside.
- In a large skillet, melt 2/3 cup of butter over medium heat.
- Add 2 tablespoons of lemon zest and stir to combine.
- Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.
- Add the cooked gnocchi to the skillet with the butter and spinach.
- Toss gently to coat the gnocchi with the butter sauce and to mix in the spinach.
- Serve immediately.
Tips:
- Ensure the pumpkin is cooked until very soft before mashing it to achieve a smooth gnocchi dough.
- Use a light touch when combining ingredients to prevent the dough from becoming too dense.
- If your dough seems too sticky, gradually add a little flour until it reaches a workable consistency.
- Taste and adjust the seasoning as you go, adding more salt, pepper, or lemon zest to suit your preferences.
- Cook the gnocchi in small batches to prevent them from sticking together in the pot.
Pumpkin gnocchi with butter and spinach is a comforting dish that balances rich and creamy textures with fresh, zesty flavors. By following these tips and instructions, you'll be able to create a memorable, homemade meal that showcases the best of seasonal produce. Enjoy your culinary creation with friends and family, and savor the satisfaction of making this delicious dish from scratch!
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 360kcal | 14% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 1.45g | 4% |
| Sugar 5g | 5% |
| Fat | |
| Fat 40g | 47% |
| Saturated 20g | 64% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 750ug | 83% |
| Choline 66mg | 12% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.23mg | 17% |
| Vitamin B3 0.68mg | 4% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.18ug | 8% |
| Vitamin C 16mg | 18% |
| Vitamin E 1.41mg | 9% |
| Vitamin K 80ug | 64% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.30mg | 12% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 500mg | 15% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 54mg | 4% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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