Sweet Pumpkin Gnocchi recipe - ingredients, nutrition and when to eat it
This dish combines the gentle sweetness of sweet pumpkin with the pleasantly chewy texture of potato gnocchi and a smooth cream sauce.
This dish combines the gentle sweetness of sweet pumpkin with the pleasantly chewy texture of potato gnocchi and a smooth cream sauce. It’s perfect for a cool autumn evening when you’re craving a warm and comforting plate of food.
Western · 35 minutes to cook
Nutrition (per 354.5g serving): 578.7 kcal · protein 9.9g · carbohydrate 66.1g · fat 32.7g · sodium 737.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The sweet pumpkin needs to be fully cooked so it blends smoothly into the sauce.
Tips: Gnocchi can become too soft if boiled for too long after floating to the surface.
Tips: If the sauce is too thick, add 1–2 tablespoons of the gnocchi cooking water to adjust the consistency.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- Potato gnocchi — 120 g
- Heavy cream — 60 ml
- Parmesan cheese — 10 g
- Butter — 8 g
- Garlic — 1 pc
- Salt — 1 g
- Ground black pepper — 0.5 g