RYP Pumpkin Gnocchi

This meal is made with love and all-natural products! You'll be amaze at how quickly this recipe can be made and you might even have leftovers for the next day. Made with RYP #SquashGoals ~ Organic Pumpkin Powder, this bowl of gnocchi will taste fresh and leave you feeling satisfied!


  • 1 cup RYP Pumpkin Puree (6 tbsp RYP Pumpkin Powder & 1 cup water)
  • 1/2 cup Ricotta Cheese
  • 2 Eggs
  • 1/4 cup Parmesan
  • Pinch of salt
  • 3.5 cups flour
  • Beyond Meat Italian Sausage
  • 2 tbsp unsalted butter
  • 2 cups mushrooms
  • 2 cups cherry tomatoes
  • 1 cup spinach
  • 1 cup basil leaves


  1. Make your RYP Pumpkin Puree by combining RYP Pumpkin Powder + Water in a small bowl and stir until fully smooth with no clumps.
  2. In a large mixing bowl, use a stand mixer to combine pumpkin puree, ricotta cheese, eggs, parmesan and salt until fully smooth.
  3. Add 1 cup of flour at a time and mix on medium speed. Add rest of the flour until it is no longer sticky to tough (add more flour as needed).
  4. On a lightly dusted flour surface, roll small portions of dough into skinny tubes (thickness as desired). Chop into small pieces and set aside. 
  5. Bring a large pot of water to boil and carefully transfer gnocchi to boiling water. As gnocchi rises, it means its ready!
  6. Over medium-high heat in a large skillet, cook Beyond Meat Sausage until browned on outside, cut into small pieces and set aside. 
  7. In same skillet, melt butter and add mushrooms until fully cooked. 
  8. Add cherry tomatoes, spinach, basil leaves, chopped sausage, and cooked gnocchi to skillet and heat on medium for 3 minutes. 
  9. Top with parmesan and basil as desired! Serve and enjoy :) 

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