PUMPKIN & RICOTTA GNOCCHI | Silvaback Fitness

Cook time : 20mins

Serves 2

Per serving : 377kCal / Carbs 62g / Protein 12g / Fat 9g

250g Peeled Pumpkin (cut into 1-2cm cubes)

1 tbsp Olive Oil

200g Gnocchi

1 Garlic Cloves (crushed)

1/2 Bunch Fresh Sage

70g Low-Fat Ricotta

Start by preheating the oven to 190°C/375oF/Gas 5.
Toss pumpkin and 1 tsp olive oil in a bowl and place on a baking tray.
Roast for 15 minutes or until tinged golden.
Meanwhile, cook gnocchi according to packet instructions. In a large saucepan, add the remaining 1 tbsp olive oil and garlic and cook for 1 minute.
Add the sage and cook for an additional 30 seconds - 1 minute. Remove from heat.
Drain pasta and toss through the pumpkin and olive oil sauce.
Divide into two bowls, top with ricotta and season with flaked salt and cracked pepper.