Pumpkin Gnocchi with Butter Sage Sauce

Pumpkin Gnocchi with Butter Sage Sauce (Gluten-Free Recipe Analysis)

A pumpkin based gnocchi which tastes fabulous with many sauces, but goes especially well with butter and sage.

Full recipe at www.christinascucina.com

Serving

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

1255g

Ingredients

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15 oz can pumpkin or cooked pumpkin, drained (put in a sieve over a bowl)

15 oz (425g) Pumpkin, Cooked, Boiled, Drained, With Salt

425g
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1 lb (about 3 medium potatoes) cooked in their skin in salted water, peeled then mashed (used hot)

1 lb (454g) Beverages, Water, Tap, Drinking

454g
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1 egg

1 medium (44g) Egg, Whole, Raw, Fresh

44g
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6 oz white flour

6 oz (170g) Rice Flour, White, Unenriched

170g
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2 oz potato starch

2 oz (57g) Potato Starch

57g

Ingredients

100% POTATO STARCH.

May not be a complete representation of the selected category.

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1.5 oz grated Pecorino (or Parmigiano) cheese

1.5 oz (43g) Parmigiano Reggiano Cheese

43g

Ingredients

COW'S MILK, RENNET, SALT.

May not be a complete representation of the selected category.

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1 teaspoon Kosher or sea salt

1 tsp (4.8g) Kosher Sea Salt

4.8g

Ingredients

KOSHER SEA SALT.

May not be a complete representation of the selected category.

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dash of grated nutmeg

0.5 g (0.5g) Spices, Nutmeg, Ground

0.5g
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2 oz good quality butter (more or less as desired)

2 oz (57g) Romano Gold Quality Cheese

57g

Ingredients

CRAFTED FROM CULTURED MILK, ENZYMES, SALT.

May not be a complete representation of the selected category.

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few leaves of fresh sage (or dried, in a pinch)

0.5 g (0.5g) Spices, Sage, Ground

0.5g