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
3.63

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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
Amount Per Serving (recipe is 6 servings)
Calories 330
Calories From Fat 180
% Daily Value*
Total Fat 20g
31%
Saturated Fat 8g
40%
Trans Fat g
Cholesterol 140mg
47%
Sodium 610mg
25%
Potassium 470mg
13%
Total Carbohydrates 25g
8%
Dietary Fiber 4g
16%
Sugars 2g
Protein 15g
30%
Vitamin A
20%
Vitamin C
15%
Calcium
25%
Iron
15%

Weight Watchers Points

PointsPlus: 9
SmartPoints: 11