This is a staple in my house due to its simplicity, taste, and the fact i always grow too many pumpkins for my needs. If you have already pre roasted some pumpkin this is the perfect mid week dinner. 10-20mins total prep/cook time depending on how much wine is consumed while you cook.
As per usual you can substitute the herbs and cheese if you like. I use Thyme cause it grows like a weed and add pine nuts because it goes well.
See here for the recipe http://www.simplyrecipes.com/recipes/pumpkin_ricotta_gnocchi/
Sounds great! I always have too many pumpkins and this sounds like a good use for them.
Wow they look good. I've never eaten Gnocchi - end result of being Coeliac for about 25yrs and no longer experimental with my food. I have to wonder if gluten free flour would work as well. I'll aim to get hold of some parmesan and give it a go.
I have the ingredients now - just need to do it! Always daunting trying something new.