Pumpkin and ricotta gnocchi with palak sauce
4 servings
This pumpkin-and-ricotta-gnocchi-mashup was a success when paired with the lightly spicy palak sauce
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Ingredients (20)
For the pumpkin and ricotta gnocchi
200 g | pumpkin |
100 g | ricotta cheese |
100 g | cake flour |
2 pinch | salt |
black pepper — to taste | |
20 g | parmesan cheese — finely grated |
1 | egg |
3-4 tbsp | coconut oil |
For the Palak sauce
3 tbsp | coconut oil |
1 | garlic clove — sliced |
1 slice | fresh ginger — julienned |
2 | dried red chillies |
750 g | baby spinach |
1 tbsp | garam masala |
200 ml | coconut cream |
1 tsp | brown sugar |
1 tsp | red wine vinegar |
salt |
To serve
parmesan cheese — thinly shaven | |
pumpkin seeds — toasted |
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