Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4.5 38 beoordelingen

Voorbereiding. 10min

Totaal 4u.

4 portions

Ingrediënten

Gnocchi

Parmesan cheese cut into pieces (3 cm)
180 g
ricotta drained
400 g
"00" pasta flour or gluten free flour
200 g
sea salt
1 - 2 pinches
ground nutmeg
1 pinch

Pumpkin purée

Kent pumpkin peeled and cut into pieces
350 g
garlic clove
1
fresh thyme leaves only
1 sprig
extra virgin olive oil
2 tbsp
Chicken stock paste (see Tip)
1 tsp
water
50 g
pouring (whipping) cream
20 g
ground black pepper
1 pinch

Gnocchi

boiling water
1700 g
extra virgin olive oil
1 tsp
sea salt
1 tsp

Sage and Lemon butter

salted butter
150 g
fresh sage leaves only
2 sprigs
dried chilli flakes
¼ tsp
freshly squeezed lemon juice
2 tsp
toasted hazelnuts chopped
2 tbsp
fresh thyme leaves only, to serve

Moeilijkheidsgraad

gemakkelijk

Voeding per 1 portion

Natrium 1489.4 mg

Eiwitten 35 g

Calorieën 3998.8 kJ / 955.7 kcal

Vetten 68 g

Vezels 4.7 g

Verzadigd vet 37.9 g

Koolhydraten 53.9 g

Vindt u het leuk wat u ziet?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer u voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Thermomix® Everyday Winter 2024 72 recepten
Australië en Nieuw-Zeeland

Misschien vind je het ook leuk...

Crispy rice chicken salad with satay sauce

1u.

Ricotta gnocchi alla sorrentina

55min

"Moussaka" bowl

45min

"Marry me" chicken pasta

35min

Ricotta gnocchi with walnut and spinach pesto

35min

Pasta alla Vodka

15min

Souvlaki lamb couscous salad

25min

Risotto pomodori with burrata

30min

Crunchy broccoli salad with speck (TM6)

10min

Crispy smashed potato salad with whipped feta

1u. 35min

The best ricotta gnocchi

3u. 45min

No-roll cheesy broccoli quiche

1u. 25min