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Roman-style pumpkin gnocchi (with protein-free ingredients)

Medium, 1 hour and 30 minutes

Roman-style pumpkin gnocchi (with protein-free ingredients)

Level: Medium

Preparation time: 60 minutes

Cooking time: 25 minutes

Yields: 2 people

Country: Italy

Author

Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia

www.sinitaly.org

About this recipe

Roman-style pumpkin gnocchi is the autumn version of the famous Roman recipe. However, the dish is also claimed by some inhabitants of northern Italy for the presence of butter, which is a popular ingredient in the north. In any case, it is a very old recipe that is still often consumed in Italian families today.

Ingredients

  • 200 g pumkin pulp
  • 125 g protein-free semolina or 125 g normal semolina
  • 500 g protein-free milk or 500 g vegetable milk (es. rice milk)
  • 40 g Parmigiano Reggiano cheese
  • 50 g egg white
  • 40 g butter
  • Nutmeg as required

Calories per serving

685 kcal

Calories (normal ingredients)

kcal 608

Carbohydrates

g 78

Carbohydrates (normal ingredients)

g 81

Lipids

g 34

Lipids (normal ingredients)

g 22

Phosphate

mg 279

Phosphate (normal ingredients)

mg 370

Potassium

mg 143

Potassium (normal ingredients)

mg 214

Protein

g 13

Protein (normal ingredients)

g 29

Sodium

mg 226

Sodium (normal ingredients)

mg 244

Preparation

  1. First, cut the pumpkin, remove the seeds and peel and boil it for about 20 minutes.
  2. then let it cool and mash it with a fork to obtain a puree that you will keep aside.
  3. To prepare the gnocchi, place the protein-free milk in a saucepan over low heat and add 20 g of butter, a pinch of salt and nutmeg as required.
  4. When the milk comes to a boil, add the semolina stirring vigorously with a whisk to prevent lumps from forming.
  5. When the semolina has thickened, remove it from the heat and add the egg white, 20 g of Parmigiano Reggiano cheese and the pumpkin puree and mix everything together.
  6. Transfer the mixture onto a slightly wet surface (tray or marble surface) spreading it with a spatula to a thickness of 1 cm and waiting 5 minutes for it to cool.
  7. Whit a pastry cutter (or with a glass) cut out the gnocchi and arrange them in a row on a greased baking sheet
  8. Melt the remaining butter and sprinkle the gnocchi.
  9. Finally, sprinkle them with the remaining Parmigiano Reggiano cheese and bake them in the preheated oven at 200°C for about 20-25 min.

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