Main courses · Vegetarian
Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree
Make your own Chicken stock paste in your Thermomix®. Find the recipe on Cookidoo®.
TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 240 min
- Total
- 240 min
- Yield
- 4 portions
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- Category
- Main coursesVegetarian
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Easy
- Rating
- Well rated
- Parmesan cheese
- 6.3 oz
- ricotta
- 14 oz
- "00" pasta flour
- 7.1 oz
- sea salt
- 1–2 pinches
- ground nutmeg
- 1 pinches
- Kent pumpkin
- 12 oz
- garlic
- 1 cloves
- fresh thyme
- 1 sprigs
- extra virgin olive oil
- 2 tbsp
- Chicken stock paste
- 1 tsp
- water
- 1.8 oz
- pouring (whipping) cream
- 0.7 oz
- ground black pepper
- 1 pinches
- boiling water
- 3.7 lb
- extra virgin olive oil
- 1 tsp
- sea salt
- 1 tsp
- salted butter
- 5.3 oz
- fresh sage
- 2 sprigs
- dried chilli flakes
- 0.3 tsp
- freshly squeezed lemon juice
- 2 tsp
- toasted hazelnuts
- 2 tbsp
- fresh thyme
- fresh thyme
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 35 g
- Energy
- 3,998.6 kJ
- Calories
- 955.7 kcal
- Fat
- 68 g
- Fibre
- 4.7 g
- Carbohydrates
- 53.9 g
Cooking instructions are available on the original Cookidoo® page.
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