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Heidi Wilhelm: "Not bad but a bit bland. I've never made gnocchi…" Read More
7Ingredients
60Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 11 oz. acorn squash (approx 315g - 1/2 a medium squash peeled and deseeded weight, 16oz/450g before peeling)
- 1 egg yolk
- 1 1/4 cups all purpose flour
- 200 grams plain flour
- 1/2 tsp. sage (optional)
- 2 leaves (optional)
- 2 oz. goats cheese (soft, 55g, 1/2 log, crumbled)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories430Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol65mg22% |
Sodium55mg2% |
Potassium380mg11% |
Protein15g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate76g25% |
Dietary Fiber4g16% |
Sugars0g |
Vitamin A10% |
Vitamin C15% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Heidi Wilhelm 8 years ago
Not bad but a bit bland. I've never made gnocchi before, potato or otherwise so I could also be user error. Topped with homemade pesto & Parmesan would make again if my CSA included acorn squash.
Tricia Youmans 8 years ago
Delicious! But recipe was a bit difficult when it came time to cut into pieces super sticky and didn't want to over flour. Served w sage brown butter sauce though and was home run