For Ricotta Gnocchi I used the same recipe as for Whole Wheat Ricotta Gnocchi, only this time I made them with bread flour instead of whole wheat flour. Combined with creamy pumpkin velvet sauce they make warm and filling dish for your family and friends.
- 350 g pumpkin cubed (or 1 1/2 cup pumpkin puree), 12 oz
- 1 medium onion
- 1 bay leaf
- 1/4 tsp dry thyme
- 100 ml vegetable soup about 1/2 cup
- 100 ml Greek yogurt or cream or evaporated milk about 1/2 cup, dairy or non-dairy
- 40 g butter or oil 3 Tbsp
- salt pepper
- ricotta gnocchi
Sautee onions in 20 g (1 1/2 Tbsp) butter, add pumpkin, soup, bay leaf and thyme and cook until soft (add more soup or water if necessary).
Discard the bay leaf. Puree the sauce and add yogurt (or cream), salt and pepper.
Cook gnocchi, combine with remaining butter and serve with pumpkin sauce.