Pumpkin and sage gnocchi with baby spinach, pumpkin seeds and sun-dried tomatoes – Food & Home Magaz

Ingredients

• 200g pumpkin, cubed
• Handful fresh sage leaves, torn
• 30ml (2 tbsp) olive oil + extra,
• To drizzle
• Salt and freshly ground black
• Pepper, to taste
• 150g ricotta, crumbled
• 40g chickpea flour
• 40g rice flour
• 40g potato flour + extra, to roll
• 100g Parmesan, finely grated + extra, to serve
• 2 eggs, lightly beaten
• Pinch ground nutmeg
• 40ml vegetable stock
• 80g baby spinach
• 60g low-fat sun-dried tomatoes, drained and diced
• Small handful toasted pumpkin seeds, to garnish