Restaurant style ricotta and pumpkin gnocchi
Starting to feel that winter freeze?
This restaurant style ricotta & pumpkin gnocchi will warm you up, and tickle your taste buds!
Ingredients:
- 200g of Ollie's Kitchen sweet potato gnocchi
- 30g of baby spinach
- 200g of diced butternut pumpkin
- 70g of smooth ricotta
- 12g of honey
- 5mls of balsamic glaze
Directions:
- Boil a pot of salted water
- Cook pumpkin in the pan to brown
- Cook gnocchi
- Transfer gnocchi into your pan as they rise
- Add spinach
- Add honey and toss
- Transfer to a bowl and top with ricotta and balsamic glaze
Macros
Cals: 524
C: 99.7g
F: 3.9g
P: 16.6g
Credit: Giorgia Tigani