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Ingredients
- 35 g Parmesan cheese, cut in pieces (2 cm)
- 1000 g water, plus extra for cooking gnocchi
- 370 g floury potatoes, peeled, sliced (0.5 cm)
- 225 g pumpkin flesh, cubed (2-3 cm)
- 660 g plain flour, plus extra for dusting
- 1 - 2 pieces lemon peel
- 1 medium egg
- 3 ½ tsp fine sea salt
- 25 g unsalted butter
- 300 g milk
- 150 g Taleggio cheese, in pieces
- 2 - 3 fresh chives, chopped
- Nutrition
- per 1 portion
- Calories
- 2600 kJ / 622 kcal
- Protein
- 21.6 g
- Carbohydrates
- 99.6 g
- Fat
- 15.2 g
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