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Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta.
HALF BAKED HARVEST14Ingredients
60Minutes
740Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups cauliflower florets
- 1 cup canned pumpkin puree
- 1 egg
- 3 cups all purpose flour (use more as needed, or use GF flour blend)
- 1/4 cup grated Parmesan cheese
- 1 tsp. kosher salt
- 1 cup whole milk ricotta cheese (whipped in the food processor, if desired)
- 6 Tbsp. salted butter
- 2 cloves garlic (lightly smashed)
- 12 sage leaves (fresh)
- 1/4 tsp. freshly grated nutmeg
- 1/4 cup chopped hazelnuts (optional)
- kosher salt
- black pepper
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NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories740Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol135mg45% |
Sodium1250mg52% |
Potassium680mg19% |
Protein24g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate92g31% |
Dietary Fiber12g48% |
Sugars3g |
Vitamin A230% |
Vitamin C60% |
Calcium50% |
Iron60% |
* 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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