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Pumpkin Ricotta Gnocchi takes 10 minutes to prepare.

Pumpkin Ricotta Gnocchi takes 10 minutes to cook.

Pumpkin Ricotta Gnocchi makes 2 servings.

The ingredients for Pumpkin Ricotta Gnocchi are:

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

Here is how you make Pumpkin Ricotta Gnocchi:

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 gnocchiNumber of Servings: 2Recipe submitted by SparkPeople user POPCORNPUNCH.

The nutritional information for Pumpkin Ricotta Gnocchi is:

• 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