Roman-style pumpkin gnocchi (with protein-free ingredients)
Medium, 1 hour and 30 minutes
Level: Medium
Preparation time: 60 minutes
Cooking time: 25 minutes
Yields: 2 people
Country: Italy
Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org
This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.
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.
Preparation
- First, cut the pumpkin, remove the seeds and peel and boil it for about 20 minutes.
- Then let it cool and mash it with a fork to obtain a puree that you will keep aside. Discard the water.
- To prepare the gnocchi, place the rice milk in a saucepan over low heat and add 20 g of butter, a pinch of salt and nutmeg as required (add salt according to the recommendations received from nephrologist or dietitian).
- When the milk comes to a boil, add the semolina stirring vigorously with a whisk to prevent lumps from forming.
- 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.
- 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.
- Whit a pastry cutter (or with a glass) cut out the gnocchi and arrange them in a row on a greased baking sheet.
- Melt the remaining butter and sprinkle the gnocchi.
- Finally, sprinkle them with the remaining Parmigiano Reggiano cheese and bake them in the preheated oven at 200°C for about 20-25 min.
Ingredients
- 200g pumpkin pulp
- 125g protein-free semolina or normal semolina
- 500g rice milk (or protein-free milk)
- 40g Parmigiano Reggiano cheese
- 50g egg white
- 50g butter
- Nutmeg and salt to taste
| NUTRITIONAL FACTS | Per serving | Total |
|---|---|---|
| Energy (Kcal) Energy low-protein semolina (Kcal | 655 664 | 1310 1328 |
| Carbohydrate (g) Carbohydrate low-protein semolina (g) | 90 96 | 181 193 |
| Lipids (g) Lipids low-protein semolina (g) | 26 26 | 52 52 |
| Protein (g) Protein low-protein semolina (g) | 18 12 | 36 24 |
| Phosphate (mg) Phosphate low-protein semolina (mg) | 289 186 | 577 371 |
| Potassium (mg) Potassium low-protein semolina (mg) | 369 263 | 738 526 |
| Sodium (mg)* Sodium low-protein semolina (mg) * it does not include the sodium from the added salt as it may vary | 312 312 | 624 624 |
