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Ingredientes
- 1 Tbsp. Stick margarine
- 2 Tbsp. All-purpose flour
- 2 Tbsp. Dry white wine
- 10Â 1/2 ounce Low-salt chicken broth
- 1/8 tsp Salt
- 1Â 3/4 c. All-purpose flour
- 1 c. Pumpkin puree, fresh or possibly canned
- 1/2 tsp Salt
- 1/4 tsp Grnd nutmeg
- 14 c. Water
- Â Â Cooking spray
- 1/3 c. Grated parmesan cheese
- 1/4 tsp Paprika
- 1/4 tsp Cracked pepper
Direcciones
- 1. Heat margarine in a medium nonstick saucepan over medium heat. Stir in 2 Tbsp. flour; cook 30 seconds. Add in wine and broth; bring to a boil.
- Reduce heat, and simmer 3 min or possibly till thick. Stir in 1/8 tsp. salt. Remove from heat; set aside, and keep hot.
- 2. Combine 1 3/4 c. flour, pumpkin puree, 1/2 tsp. salt, and nutmeg in a large bowl. Stir well to create a smooth dough (dough will be slightly sticky). Turn dough out onto a lightly floured surface. Shape dough into a 12 x 3-inch-long roll. Cut roll lengthwise into 6 (1/2-inch-thick) strips, and cut each strip into 12 (1-inch) pcs. Press each piece of dough with a lightly floured fork. Place gnocchi on a lightly floured baking sheet; set aside.
- 3. Preheat oven to 450 oF.
- 4. Bring water to boil in a large Dutch oven. Add in half of gnocchi; cook 3 min or possibly till done. Remove gnocchi with a slotted spoon; place in a colander. Repeat with remaining gnocchi.
- 5. Place gnocchi in a 13 x 9 inch baking dish coated with cooking spray; spoon sauce proportionately over gnocchi. Sprinkle with cheese, paprika, and pepper.
- Bake at 450 oF for 15 min or possibly till thoroughly heated. Serve hot.
- Yield 6 servings (serving size: 1/2 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 696g | |
| Recipe makes 6 servings | |
| Calories 210 | |
| Calories from Fat 38 | 18% |
| Total Fat 4.35g | 5% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.35g | |
| Cholesterol 5mg | 2% |
| Sodium 486mg | 20% |
| Potassium 184mg | 5% |
| Total Carbs 34.25g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.64g | 1% |
| Protein 7.65g | 12% |
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