Pumpkin Gnocchi with Basil Cream Sauce

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* Exported from MasterCook *

 

Pumpkin Gnocchi with Basil Cream Sauce

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups mashed pumpkin

125 grams butter -- melted

1 cup fine semolina

1 tablespoon crushed garlic -- 3 to 4 cloves

6 large eggs

1 cup parmesan cheese -- grated

1 small onion -- finely chopped

OR

2 shallots -- 2 to 3 finely chopped

salt and pepper -- to taste

**BASIL CREAM SAUCE**

1 tablespoon crushed garlic -- 3 to 4 cloves

50 grams butter

500 milliliters cream

1/2 cup fresh basil leaves -- chopped

salt and pepper -- to taste

 

Gnocchi:

Combine all ingredients and spoon into a buttered ovenproof dish. (Large loaf

tin/lasagne dish) Bake at 200C for 30 to 40 minutes.

Sauce:

Melt butter in a medium frypan, add the crushed garlic and gently cook for a

minute, add the cream. Bring to the boil, reduce heat and simmer for 15

minutes. Add the basil and season to taste with salt and pepper.

To serve, cut the cooked gnocchi into small 2cm squares and place on a serving

platter or in individual pasta dishes. Pour over the basil cream sauce and

return to the oven for 5-10 minutes to warm up. Garnish with extra basil leaves

and a sprinkle of grated or shaved parmesan cheese.

 

Source:

" Cuisine Issue 63 - July 1997 "

 

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Per serving: 3636 Calories (kcal); 321g Total Fat; (77% calories from fat); 93g

Protein; 116g Carbohydrate; 2010mg Cholesterol; 3509mg Sodium

Food Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 18 Vegetable; 0 Fruit; 58 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0