Pumpkin and sage gnocchi with baby spinach, pumpkin seeds and sun-dried tomatoes – Food & Home Magaz
This pumpkin and sage gnocchi with baby spinach and pumpkin seeds is a delicious alternative to the classic potato gnocchi with brown sage butter.
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Ingredients
- 200g pumpkin, cubed
- Handful fresh sage leaves, torn
- 30ml (2 tbsp) olive oil + extra,
- 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
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