Baked Gnocchi with Pumpkin, Red Onion & Pinenuts - WellBeing Magazine

Ingredients

• 1kg ricotta, drained into a sieve to remove any extra liquid
• ¾ cup finely grated parmesan
• 1 egg
• 2 egg yolks
• 1 cup plus extra gluten-free flour
• Pinch salt & pepper
• 750g butternut pumpkin, peeled & cut into 2cm pieces
• 1 bulb garlic, skin left on
• 1 large red onion, cut into 2cm pieces
• 2 tbsp olive oil
• 3 tbsp pine nuts
• Sage leaves