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Pumpkin Ricotta Gnocchi

Brandon Matzek
  • minutes
  • Serves 60 to 70

INGREDIENTS

1 14 ounce can

Pumpkin

1

Egg

1 tsp

Brown sugar, light

1

Kosher salt

1/4 tsp

Nutmeg

5 oz

Whole milk ricotta

1 1/2

Plus 2 tablespoons all purpose flour, plus more as needed