Restaurant style ricotta and pumpkin gnocchi

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:​

1. Boil a pot of salted water

2. Cook pumpkin in the pan to brown

3. Cook gnocchi​

4. Transfer gnocchi into your pan as they rise​

5. Add spinach

6. Add honey and toss

7. 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