Pumpkin and Ricotta Gnocchi
1 serving of pumpkin and ricotta gnocchi contains 365 Calories. The macronutrient breakdown is 58% carbs, 30% fat, and 12% protein. This is a good source of protein (19% of your Daily Value).
- Makes
- 2 servings
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
Ingredients
Directions
- Start by preheating the oven to 190°C/375ºF/Gas 5.
- Toss pumpkin and 1 tsp olive oil in a bowl and place on a baking tray. Roast for 15 minutes or until tinged golden.
- Meanwhile, cook gnocchi according to packet instructions.
- In a large saucepan, add the remaining 1 tbsp olive oil and garlic and cook for 1 minute. Add the sage and cook for an additional 30 seconds - 1 minute. Remove from heat.
- Drain pasta and toss through the pumpkin and olive oil sauce.
- Divide into two bowls, top with ricotta and season with flaked salt and cracked pepper.
Nutrition Facts
For 1 serving of pumpkin and ricotta gnocchi (281g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 365 | |
| Fats | 12g | 16% |
| Saturated fats | 3g | 15% |
| Trans fats | 0g | |
| Cholesterol | 11mg | 4% |
| Sodium | 56mg | 2% |
| Carbs | 54g | 20% |
| Net carbs | 53g | |
| Fiber | 1g | 5% |
| Sugar | 4g | |
| Protein | 11g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 4g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 3g | 15% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |
Similar Foods
Fresh Tomato and Herbed Ricotta Bruschetta http://www.simplehealthykitchen.com/fresh-tomato-and-herbed-ricotta-bruschetta/
