Pumpkin Ricotta Gnocchi

Pumpkin Ricotta Gnocchi
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 319.8
  • Total Fat: 3.9 g
  • Cholesterol: 138.7 mg
  • Sodium: 935.9 mg
  • Total Carbs: 50.7 g
  • Dietary Fiber: 9.6 g
  • Protein: 22.9 g

View full nutritional breakdown of Pumpkin Ricotta Gnocchi calories by ingredient
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Pair it with sage butter if you want more calories! Pair it with sage butter if you want more calories!
Number of Servings: 2


    Whole Wheat Flour, .75 cup
    Cheese, Ricotta, fat free, 1 cup
    Pumpkin, canned, without salt, 1 cup
    Egg, fresh, 1 large
    Cinnamon, ground, .5 tsp
    Nutmeg, ground, 0.25 tsp
    Salt, .5 tsp


1.Mix together the flour, pumpkin, ricotta, and seasonings to make a soft dough.
2.Add additional flour if the dough is sticky or does not hold together.
3.Divide the dough into 6 parts, and on a lightly floured surface, roll each piece into a rope about 1 inch in diameter.
4.Cut the rope into 1 inch pieces and roll each lightly along the floured surface.
5.Continue using up all the dough in this fashion. Place on a lightly floured baking sheet. You can refrigerate the gnocchi until you are ready to cook them.
6. Bring a large pot of water to a boil, add a generous pinch of salt and reduce heat until the water bubbles lightly. Add the gnocchi - stir once, so they don't stick to the bottom - and let cook until they start floating on top. Depending on their size this may take 4 to 6 minutes. Take out with a skimmer, because pouring them through a pasta strainer could easily damage these fragile gnocchi

Number of Servings: 2

Recipe submitted by SparkPeople user POPCORNPUNCH.

TAGS:  Side Items |

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