In this case, I present to you a healthy and simple variation with pumpkin instead of potato. In this way, the gnocchi increases its amount of fibers. And for the sauce, a healthier version of the Italian scarparo sauce.
The ingredients for 4 servings are:
- 1 lb. pumpkin puree
- 2 to 4 cups flour
- Mozzarella or creamy cheese to taste
- Salt and pepper to taste
- Nutmeg to taste
- Parmesan cheese to taste
For the sauce, we also need:
- 8 tomatoes
- 2 cloves of garlic
- 2 green onions
- Quarter cup skim milk
- Olive oil
- Basil to taste
- Nuts to taste (optional)
- Salt and pepper to taste
1) Put the pumpking in a baking pan into a medium oven until tender (when pierced with a knife should not oppose resistance). What until cooled, open them in half and remove the stuffing with a spoon (discard the seeds). Put the stuffing in a plate, incorporate the nutmeg, salt, pepper and some Parmesan cheese. Stir with spoon until the mixture becomes a homogeneous puree.
2) In a bowl, put the pumpkin puree with the flour and merge. The dough must be soft but it doesn't have to stick in your hands. Form dough strips and cut squares. The size should be about 4 times a normal gnocchi. In each piece, place the Mozzarella or crem cheese in the center, close and form a ball with your hands without pressing too hard.
3) For our version of the scarparo sauce, chop the garlic and cut the green onion in slices. Fry in a skillet with olive oil. Cut the tomatoes without the skin and seeds into small cubes and add when the garlic and onion are brown. Add the milk and stir, then add the chopped walnuts, basil, salt and pepper. Cook 5 minutes over low heat.
4) Boil the gnocchi in abundant salted water. When in the surface, drain and serve with our sauce and add Parmesan cheese to taste.
2) In a bowl, put the pumpkin puree with the flour and merge. The dough must be soft but it doesn't have to stick in your hands. Form dough strips and cut squares. The size should be about 4 times a normal gnocchi. In each piece, place the Mozzarella or crem cheese in the center, close and form a ball with your hands without pressing too hard.
3) For our version of the scarparo sauce, chop the garlic and cut the green onion in slices. Fry in a skillet with olive oil. Cut the tomatoes without the skin and seeds into small cubes and add when the garlic and onion are brown. Add the milk and stir, then add the chopped walnuts, basil, salt and pepper. Cook 5 minutes over low heat.
4) Boil the gnocchi in abundant salted water. When in the surface, drain and serve with our sauce and add Parmesan cheese to taste.
So we made, with small differences, a healthier version of the typical recipe: The pumpkin contains more fiber and less starch; The natural tomato contains less sodium than the packaged, milk contains less fat than cream. And we didn't put any ham to reduce fat even more. So we have a dish that preserves the essence of the traditional recipe, but it's much healthier.
Enjoy!
Preparation time: .
Cook time: .
Total time: .
Calories per serving: 280.
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