Pumpkin & Ricotta (with Saffro

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Pumpkin Ricotta Gnocchi

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  • Pumpkin (50%)
  • Semolina
  • Plain Flour
  • Ricotta And Pecorino Cheeses (Cow's And Goat's Milk, Salt, Non-Animal Rennet Culture)
  • Saffron
  • Salt
  • Pepper
  • Egg White And Nutmeg
  • Dusted With Rice Flour
  • Cooking Instructions

    Drop frozen gnocchi in rapidly boiling salted water. Do not stir. Return to the boil then simmer on low heat until they float to the surface. Remove with a large slotted spoon & drain well.



    Nutritional Facts

    Average Quantity Per Serving Per 100g


    Serving Possibilities

    • Quick & Easy
    • Serve immediately with butter & shaved parmesan
    • Tried & Tested
    • Lightly pan fry and serve with burnt butter, sage & balsamic vinegar
    • Mix & Match
    • Perfect with a sage, cream & white wine sauce