Gluten-free Pumpkin and Ricotta Gnocchi with Pancetta and Cherry Tomatoes – Sophie Zalokar
Enjoy gluten-free Pumpkin and Ricotta Gnocchi with Pancetta and Cherry Tomatoes, perfect for fall. Easy, flavorful, and adaptable to seasonal veggies.
Ingredients
- 1 cup pumpkin puree
- 2 cups (500 g) fresh ricotta, drained
- 3 free-range eggs
- ¼ cup + extra freshly grated Parmesan
- 1 tsp salt
- ½ tsp freshly grated nutmeg
- ½ cup chickpea flour (besan)
- ½ cup + extra rice flour
- 2 tbsp golden flaxmeal
- 3 tbsp + extra virgin olive oil
- 180 g pancetta or speck, thinly sliced & roughly cut
- 1 punnet cherry tomatoes, halved
- 1 cup Italian parsley leaves
- freshly cracked black pepper
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