2 potatoes, peeled
¼ cup plain flour
1 egg yolk
2 cups pumpkin, chopped
½ cup reduced salt vegetable stock
½ cup smooth ricotta
1 tbsp cheese, grated
Place potatoes in pot and cover with water. Boil for 15 minutes or until tender. Drain and mash potato. Allow to cool. Add egg yolk and flour to mash potato and mix until smooth, if mixture is sticky add more flour. Turn onto lightly floured surface and kneed. Divide mixture in half and roll into log. Cut gnocchi into 2 cm pieces and press each piece lightly with fork.
Place pumpkin, onion and stock into microwave dish. Cover and cook on high for 12 minutes until tender. Allow to cool for 5 minutes and blend until thick. Add ricotta and mix well. Bring saucepan of water to the boil. Add gnocchi, after it rises to the surface continue cooking for 10 seconds then drain. Serve gnocchi and ricotta sauce on top. Sprinkle with cheese.