Directions:
- ) Bring stock to a boil in a soucepan on medium-high heat. Add squash, then reduce heat to medium-low and cook for 25 minutes or until squash is tender, stirring occasionally. Puree mixture in a food processor or a blender (after letting cool for 5 min)
- ) Cook gnocchi according to package directions; grain. Stir gnocchi and milk into squash puree and heat through. Garnish with thyme sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.53 Kcal (1564 kJ) | ||
| Calories from fat | 122.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.61g | 21% | |
|---|---|---|---|
| Cholesterol | 79.38mg | 26% | |
| Sodium | 297.4mg | 12% | |
| Potassium | 383.29mg | 8% | |
| Total Carbs | 22.19g | 7% | |
| Sugars | 3.48g | 14% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 12.09g | 24% | |
| Vitamin C | 17.9mg | 30% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 0.9mg | 5% | |
| Calcium | 295.8mg | 30% | |
| Amount Per 100 g | |||
| Calories | 103.37 Kcal (433 kJ) | ||
| Calories from fat | 33.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 21% | |
|---|---|---|---|
| Cholesterol | 21.97mg | 26% | |
| Sodium | 82.3mg | 12% | |
| Potassium | 106.07mg | 8% | |
| Total Carbs | 6.14g | 7% | |
| Sugars | 0.96g | 14% | |
| Dietary Fiber | 0.47g | 7% | |
| Protein | 3.35g | 24% | |
| Vitamin C | 4.9mg | 30% | |
| Vitamin A | 0.2mg | 28% | |
| Iron | 0.2mg | 5% | |
| Calcium | 81.8mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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