To save time, you can take ready-made potato gnocchi, complementing them with golden brown nutmeg pumpkin, leaf kale and spicy parmesan cheese. Nutritional value of one servings: (total 4) Calories 438, total fat 23 g., saturated fat 14 g., proteins 16 g., carbohydrates 42 g., fiber 6 g., cholesterol 76 mg., натрий 989 мг., сахар – г. 
Photo of the dish: АнтонисAchilleos Time: 35 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 bunch of kale kale, cut off the roots, large leaves chop (about 8 tbsp.)
- 1/2 medium sized muscat squash, peel and seeds, cut into cubes (1-1.5 cm.)
- 500 gr. potato gnocchi (see gnocchi recipe here)
- 1 tbsp. l chopped fresh sage
- 1/4 tsp dried red pepper flakes
- 250 gr lightly salted chicken broth or water
- 3 cloves of garlic, thinly sliced
- 2 tbsp. l (30 gr.) Unsalted butter
- 3/4 Art. grated parmesan or pecorino romano cheese
- Salt
Recipes with similar ingredients: pumpkin, gnocchi (dumplings), cheese parmesan, garlic, sage, pecorino romano cheese, leafy cabbage, kale, red pepper flakes
Recipe preparation:
- Fry pumpkin in a deep heat-resistant pan with medium temperature with a tablespoon of butter until soft, about 8 min Add garlic, sage, and pepper flakes 1 teaspoon of salt, continue to fry for about 2 more minutes. Add chicken stock, bring to a boil, add cabbage and cook another 2 minutes. Add gnocchi, mix and cover. Cook until soft, about 5 minutes. Open the lid and add 1/4 Art. parmesan and the remaining 1 tbsp. l oils. Sprinkle on the rest Parmesan
- Place the pan in a preheated oven and bake at 220 ° C until golden brown.
