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Biba's Ricotta Squash Gnocchi
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This recipe was passed down to chef Biba Caggiano from her mother.
Ingredients
- 2 pounds butternut squash
- 1 large egg, lightly beaten
- 1 cup whole-milk ricotta
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- Coarse salt
- 1 1/3 to 1 2/3 cups unbleached all-purpose flour, plus more for dusting
- 3 to 4 tablespoons unsalted butter
- 10 fresh sage leaves, torn
- 1/3 to 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 641 % Daily Value *
- Total Fat: 32 g 48.64%
- Saturated Fat: 20 g 97.69%
- Trans Fat: 0 g %
- Cholesterol: 96 mg 31.89%
- Sodium: 277 mg 11.54%
- Calcium: 490 mg 49.03%
- Potassium: 967 mg 27.64%
- Magnesium: 0 mg 0%
- Iron: 4 mg 24.75%
- Zinc: 0 mg 0%
- Total Carbohydrate: 69 g %
- Dietary Fiber: 6 g 23.75%
- Sugar: 5 g
- Protein: 23 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 501.8%
- Vitamin C 79.38%
- Vitamin D 3.67%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat5
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch4
- Exchange - Vegetables0
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total3 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq
