Heart-Healthy Pumpkin Gnocchi
Indulge in the vibrant flavors of fall with this Heart-Healthy Pumpkin Gnocchi recipe, the perfect balance of comfort food and wholesome nutrition. Made with pumpkin puree and whole wheat flour, these pillowy gnocchi are packed with fiber and the creamy goodness of part-skim ricotta cheese, while nutmeg and sage add aromatic flair to every bite. This recipe keeps prep simple, requiring only 20 minutes of hands-on time, and is topped with a light sauté in olive oil for a golden finish. Garnished with crispy sage leaves and a sprinkle of Parmesan cheese, this dish is an excellent vegetarian option for nutritious dinners or special occasions. Whether you're looking for a low-fat alternative or a cozy seasonal pasta recipe, this pumpkin gnocchi is sure to satisfy your cravings while supporting heart health! Perfect for fall dinners or any time you're craving a healthy twist on classic Italian comfort food.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1.5 cups Whole wheat flour
- 0.5 cup Ricotta cheese, part-skim
- 1 large Egg
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Sea salt
- 1 tablespoon Olive oil
- 6 leaves Fresh sage leaves
- 0.25 teaspoon Freshly cracked black pepper
- 2 tablespoons Parmesan cheese, grated
Instructions
In a large mixing bowl, combine the pumpkin puree, whole wheat flour, ricotta cheese, and egg. Add the nutmeg and sea salt. Mix until a soft dough forms. If the dough is too sticky, gradually add more flour, a tablespoon at a time, until a workable consistency is achieved.
Lightly flour a clean surface and transfer the dough onto it. Divide the dough into four portions. Roll each portion into a long rope, about 1/2 inch in diameter.
Cut each rope into 1-inch pieces to form the gnocchi. Optionally, press the tip of a fork lightly against each gnocchi to create grooves, which will help sauce adhere later.
Bring a large pot of salted water to a boil. Once boiling, drop the gnocchi in batches, being careful not to overcrowd the pan. When they float to the top, let them cook for an additional 1-2 minutes, then remove with a slotted spoon and drain.
In a large non-stick skillet, heat the olive oil over medium heat. Add the fresh sage leaves and fry for about 1 minute, until they turn crisp but not browned. Carefully remove and set aside on a paper towel.
In the same pan, add the cooked gnocchi and sprinkle with freshly cracked black pepper. Sauté for 2-3 minutes until they are lightly golden.
Serve the gnocchi topped with crispy sage leaves and a sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 155.7 g | 57% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 9.2 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 610 mg | 47% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1445 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
