A creamy and flavorful dish perfect for autumn, with gnocchi, pumpkin, speck and scamorza.
Step 1 of 6: Cut the pumpkin into cubes and cook it in a pan with onion, oil, salt and water.
Step 2 of 6: Once cooked, blend it and set aside.
Step 3 of 6: Brown the speck with a drizzle of oil.
Step 4 of 6: Bring the gnocchi to a boil.
Step 5 of 6: Combine the pumpkin cream, the speck and the gnocchi.
Step 6 of 6: Cut the scamorza into cubes and add it directly to the pan.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk
| Average values | Per serving254 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,400 kJ335 kcal | 552 kJ132 kcal |
| Fat | 11.8 g | 4.65 g |
| of which saturated fatty acids | 5.2 g | 2.05 g |
| Carbohydrates | 38.52 g | 15.18 g |
| of which sugars | 3.83 g | 1.51 g |
| Fibre | 2.36 g | 0.93 g |
| Protein | 18.5 g | 7.29 g |
| Salt | 0.89 g | 0.35 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
