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Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta

Tieghan, Half Baked Harvest
  • 60 minutes
  • Serves 1

INGREDIENTS

1 cup

cauliflower florets

1 cup

canned pumpkin puree

1

egg

2 1/2 cups

flour

1/4 cup

parmesan cheese

1 tsp

kosher salt

1 cup

skim milk ricotta cheese

6 tbsp

salted butter

2 cloves

garlic

12

fresh sage leaves

1/4 tsp

nutmeg

1 serving

kosher salt