Gluten-Free Pumpkin Ricotta Gnocchi with Pancetta and Seared Radicchio

Gluten-Free Pumpkin Ricotta Gnocchi with Pancetta and Seared Radicchio

recipe by

330
calories
19
ingredients
6
servings
3.53

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Ingredients

1 cup winter squash roasted, puree
1 cup ricotta whole-milk
1 1/2 tsps kosher salt or fine sea
1/8 tsp grated nutmeg freshly
1/2 cup potato flour not starch
1/2 cup millet flour plus more for rolling
1/2 cup sweet rice flour more as needed
1/3 gnocchi the pumpkin ricotta
olive oil as needed
3 ozs pancetta diced
1/3 head radicchio leaves torn into 1-2" pieces
3 sage leaves large, sliced
1 tbsp lemon juice

Nutrition Facts

330
calories
20
g fat
2
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 9
SmartPoints: 11