Pumpkin Gnocchi

[Craig Hogan]

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/

[Vanessa Collier]

Sounds great! I always have too many pumpkins and this sounds like a good use for them.

[Andrew Cumberland]

Yum. 

[Lissa]

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.

[Craig Hogan]

I can't see why it wouldn't. There are so many good substitutes for flour these days you could use just about anything to bind it.

[Lissa]

I have the ingredients now - just need to do it! Always daunting trying something new.