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Keeping things cozy and delicious today with this Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta. Making gnocchi at home is easy with this recipe using mashed cauliflower, pumpkin puree, flour, parmesan and eggs. It’s light, pillowy, and tossed in a delicious nutty hazelnut and sage browned butter sauce. This gnocchi is the perfect way to spend a relaxing fall night in the kitchen with family and friends.

overhead photo of Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta

Starting Monday off with gnocchi might seem a little indulgent, but in the fall, anything goes, and it’s all about the cozy recipes. Plus, this gnocchi is really just like eating a plate full of colorful vegetables…because the two main ingredients are cauliflower and pumpkin. So you see? A plate full of vegetables with a side of whipped ricotta cheese…and nutty sage browned butter sauce too. Best kind of Monday (health) food.

Watch Me Make This Gnocchi on Instagram:

OK. That might be a stretch but just go with me on this. Every last ounce of this recipe is mouth-watering delicious and you need it in your life.

Today…

Cauliflower in strainer

All the details you need to know…

First, this gnocchi recipe is easier than you think and worth any extra time spent in the kitchen. Trust me on this.

Second, to sum this up real quick, you’re basically mixing pumpkin puree with steamed and mashed cauliflower, flour, parmesan, and eggs. Yes, this gnocchi has just 5 ingredients. And while it takes some hands-on time, it’s really fairly simple to make. For whatever reason, gnocchi gets a bad rap for being difficult. But it’s actually simple and always so much better when made at home. At least in my opinion.

The dough comes together in no time. Once you’ve mashed the cauliflower, just mix everything else in. Then it’s time to shape the gnocchi.

When it comes to forming the gnocchi, I keep it very, very simple. I like to roll the gnocchi dough into a long rope and then just cut that rope into pieces. And that’s it. No fancy tools, no fancy rolling method. Just keeping it simple.

Once you’ve rolled and shaped the gnocchi they can be covered and kept in the fridge for a day or so. Then just boil them off before you’re ready to eat.

Pumpkin Cauliflower Gnocchi dough ball

Pumpkin Cauliflower Gnocchi on baking sheet before cooking

Here’s what I have to say about this fall recipe.

You do not taste the cauliflower, but you do indeed taste the pumpkin. So, this isn’t anything like Trader Joe’s Cauliflower gnocchi, though that was where I drew inspiration from. Nope, this is a very unique gnocchi that feels lighter and airier (is that a word?) than most.

It’s different, but GOOD.

Whipped Ricotta in food processor

Now, for that sauce.

It’s a nutty hazelnut and sage browned butter sauce. It’s truly the best sauce you’ll ever toss your gnocchi with.

Browned butter, garlic, sage, nutmeg, and hazelnuts. 5 ingredients, but when put together they create a rich, warming butter sauce that pairs so well with the pumpkiny flavors in the gnocchi.

You could stop here and the recipe would be great….

overhead super close up photo of Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta

But it’s ME, and you all know I like to add in that “extra special” finishing touch to all of my recipes.

Enter the whipped ricotta cheese. Not necessarily needed, but 100% DELICIOUS. If you’re new to whipped ricotta, it’s just what it sounds like, ricotta cheese that has been whipped in the food processor. It’s so creamy, light, and airy, and it makes for the BEST base for pasta of any kind. I first tested this out with my broccoli pesto pasta, but you know what?

overhead photo of Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta and fork in bowl

I’m pretty sure it’s actually better with this pumpkin gnocchi. Maybe it depends on your mood, but seeing as I’m currently embracing all things fall, this recipe is at the top of my list, and the whipped ricotta is what seals the deal.

When the warm, nutty, buttery, gnocchi is spooned over the light, creamy whipped ricotta, the cheese melts into a sauce, mixing with the butter and gnocchi.

Oh my…SO GOOD!

side angled photo of Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta

To recap this fall pumpkin cauliflower gnocchi is…

…extra soft and pillowy.

…has hints of sweet pumpkin throughout.

…is made healthier with the addition of mashed cauliflower.

…tossed in an addicting hazelnut and sage butter sauce.

…spooned over whipped ricotta cheese.

…and topped with crispy, fried sage.

Every last bite is mouth-watering. I’d go on to say more, but really that’s all you need to know. Make this tonight, this weekend, just sometime this fall. It’s one of the best autumn pasta dishes you can enjoy.

Tip? Pour yourself a glass of wine or make your favorite cocktail and cozy up by the fire with a bowl full of pumpkin gnocchi and your favorite fall TV show.

Perfect night.

overhead photo of Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta and fork gnocchi with ricotta on gnocchi

If you make this fall pumpkin cauliflower gnocchi with nutty browned butter and whipped ricotta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 314 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Hazelnut Browned Butter Sauce

  • 6 tablespoons salted butter
  • 2 cloves garlic, lightly smashed
  • 12 fresh sage leaves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup raw chopped hazelnuts (optional)
  • kosher salt and black pepper

Instructions

  • 1. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well.
    2. Add the cauliflower to a food processor, pulse until smooth (or simply mash well with a fork). Measure out about 1 cup mashed cauliflower and transfer to a large bowl. Add the pumpkin, 2 1/2 cups flour, the parmesan, egg, and salt. Stir the mixture until just combined. If the dough seems wet, add a tablespoon of flour at a time, until it can be formed into a ball. The dough should be sticky.
    3. Generously flour a clean counter and scrape the dough out onto it. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite-size pieces. Repeat this process with the other pieces of dough. Place the gnocchi on a baking sheet that has been dusted with flour. At this point, the gnocchi can be kept covered in the fridge for up to 1 day, and then boiled just before you are ready to eat. Or boiled right away.
    5. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Remove the gnocchi using a slotted spoon or spider strainer. Reserve about a cup of the gnocchi cooking water.
    6. To make the sauce. Heat the butter, garlic, sage, and hazelnuts, if using, in a large skillet over medium heat and cook butter until it begins to brown, about 3-4 minutes. Remove the garlic and sage from the skillet. Add the nutmeg, 1/4 cup of the reserved gnocchi cooking water, and season with salt and pepper. Bring to a simmer. Drop the gnocchi into the sauce, gently tossing to combine. If the sauce thickens up, add a splash more of cooking water to thin it a bit.
    7. Spread the ricotta cheese into the bottom of each individual serving bowl. Spoon the gnocchi and sauce over the ricotta. Top with sage. Scoop the gnocchi up with the ricotta and the sauce. EAT and ENJOY.

Notes

To Freeze: Prepare the gnocchi through step 3. Freeze on a parchment like baking sheet for 1-2 hours. Transfer the gnocchi to a freezer bag or freezer safe container for up to 4 months. To cook, boil from frozen for 5-7 minutes, until the gnocchi float. 
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour

horizontal photo of Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta and fork in bowl

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Comments

  1. Hi,
    I can’t seem to find hazelnuts very easily. Is there another nut you would recommend as a replacement? I was thinking maybe walnuts?

  2. Hi Tieghan! Could i replace the pumpkin with more cauliflower? If so, is it just a gram for gram replacement? Love all your recipes but this household isn’t as fond of pumpkin as i am 🙂

    1. Hey Elke,
      I haven’t tested this, but yes I would use the same amount of cauliflower. I hope you love the recipe, let me know how it turns out! Happy Holidays! xTieghan

  3. We’re gonna make this this weekend, this just sounds like the best! Pumpkin gnocchi when winter is just kicking in? Yes please!! I was just wondering what sides you would recommend for this dish? I thought something very fresh and zesty, like a tomato salad. What you would do?

  4. I made this today and it was soooo good. I did think the gnocchi was a little dense, not very fluffy. Any tips?

    Greetings from the Netherlands! Love your recipes!

    1. Hey Romy,
      Thanks so much for giving the recipe a try! Was there anything you adjusted in the recipe? Let me know how I can help! xTieghan

    1. Hey Sarah,
      I have not tried this recipe with ghee, but I would use any equal amount. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 1 star
    This recipe totally didn’t work out. The dough was so wet and unmanageable. I made sure the cauliflower was very well drained in order to not add any extra liquid to the mixture. I tried adding extra flour. By the time it was anywhere near the consistency to work with, there was way too much flour. I didn’t even bother rolling it all out, I made one little gnocchi, boiled it and it was a tasteless lead ball. I know my way around the kitchen and this is one of the reasons I tend to not follow internet recipes. The only reason I did is because my partner sent it to me and asked if I could make it for her. Don’t tell me to watch your video, because I tried. It was super glitchy and just kept starting over.

    1. Hi Tye! I am really sorry this recipe did not work for you. If you would like to try it again, I would love to help! Otherwise, I hope you enjoy some other recipes on my site! xTieghan

    1. Hey Isabel,
      You could do a browned butter sauce:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Tera,
      You could make the day before or the day of. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Sara,
      I would do a large harvest salad. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    This was insanely delicious – even with GF flour! We added one step and lightly crisped the cooked gnocchi in the butter sauce and the result was absolute heaven. Will definitely make again!

  7. Is it possible to use a low carb flour replacement like almond or coconut or a mix of the two? I am very excited to try this recipe!!

    1. Hey Shea,
      I would recommend using Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. 3 stars
    Hello. I made this dish and felt VERY proud of it. However, I have to say that it was a bit bland? The hazelnuts added some needed crunch but I would have loved to have had some other flavors…some heat or some spice of some kind. I think the sage was lovely and was sorry it was removed from the dish before adding the gnocchi. BTW, I cook one of your dishes almost weekly and have loved everything. This one wasn’t my fave. Also, it would be great if you’d recommend a side and maybe even a wine pairing because you are truly THAT GOOD. I’d do exactly what you suggested 🙂

    1. Hi Lisa! I am sorry this did not turn out as expected! Is there anything I can help with? I am really glad you have been loving my recipes and I hope you continue to! xTieghan

  9. Hi!!! This looks delicious and would
    Love to make! My daughter has an egg allergy. Is there anything I can substitute for the egg?

    Thanks!

    1. Hey Alisa,
      So sorry but I have not tested this without the egg, it really helps to bind the ingredients together. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. 4 stars
    I thought this was delicious and I love making your recipes! The only thing I might do differently next time is add in more spices when I’m making the dough. Maybe a dash of cloves, nutmeg.. maybe even a little cinnamon?! Delish!

  11. 5 stars
    Thank you for sharing. I’m so excited to try and make this! Do you have any ideas of what to use instead of hazel nuts to add texture? I have a tree nut allergy. Thanks!

    1. Hey Caroline,
      The hazelnuts are optional, so you can simply omit them:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 1 star
    We were SO excited about this recipe -bought all the ingredients and planned to make it for guests. Unfortunately, the result was beyond disappointing. The gnocchi was like gummy lead, and the butter sauce was just average. The whipped ricotta was pretty good, and I would make that again, but everything else was just bad. i mean, literally none of our guests could eat more than 2 bites. The flavor wasn’t terrible, but the pumpkin didn’t shine through and the texture was just so bad. I truly love hbh and Tiegan’s recipe ideas, but this was just upsetting. b

    1. Hi Katie! OH no! I am so sorry this did not turn out well for you! If there is anything I can help with, please let me know! xTieghan

  13. 5 stars
    Omg!! This was insanely delicious. My whole family loved it and it will def be on repeat. The combo of sage butter and nutmeg is amaaaaaazing and then whipped ricotta. Restaurant quality! Gnocchi is also my favourite so happy to find a recipe I love this much. Thank you for this! Did have to add extra flour because the pumpkin makes it quite wet but can just eyeball it.

  14. This recipe was a complete disaster , ended up in the garbage after the effort , wasted ingredients and complete mess of cleaning up in the sink! The dough remained so sticky, kept adding more flour for it to come together for rolling, the gnocchi were lead bombs, unedible. Think your recipe was very misleading when it came to quantity of flour!

    1. Hi Gina! I am so sorry to hear that. Is there anything that you could have changed in the recipe? I would love to help! xTieghan

  15. 5 stars
    Loved it! Not so easy to make though, but the taste is amazing. Btw, I didn’t have pumpkin handy, so used sweet potatoes, as it has a similar sweet taste and stickiness.. loved it!

  16. 5 stars
    These gnocchi were amazing!! Added some sage in the sauce with the thyme because I had some on hand, but it tasted like it was straight out of a restaurant. They were so soft, like little pockets of heaven. Amazing, thank you!

  17. This looks so delicious! I haven’t seen pumpkin purée in Australia? Do you think I could just make my own? And if so would you bake or steam the pumpkin? TIA Jacqui

    1. Hi Jacqui! Yes, you can make your own! I personally would bake the pumpkin! I hope you love this recipe! xTieghan

  18. 5 stars
    I made this already once, and it was amazing! I wanted to make it again for Thanksgiving, but am not having Thanksgiving at my house. Is it possible to boil the gnocchi, transport it, and then finish it off with the butter sauce? Or will that not turn out as well?

    1. HI! Yes, you can boil the gnocchi, then finish it off in the sauce later. That is great! Please let me know if you have any other questions. I so glad you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  19. This looks DELICIOUS! Making this for Friday dinner and I’m so excited. What side dishes do you recommend serving with this?

  20. 5 stars
    I had it on my to-do list since the recipe came out on the blog, and I FINALY did it tonight ! Well .. As always, I am NOT disappointed ?? That’s SO good ! I mean, I love gnocchis but this browned butter just bring them to all new level ?
    Thank you AGAIN for all those amazing recipes, I can’t get enough of them ? Xx Mar’

  21. 2 stars
    Very dense and chewy, flavors nice but heavy in other regards. Hard to gauge what was appropriate stickiness and “add flour as needed”. Agree that review section should be divided by those who have actually made recipes and those who rate based off “looks great/pretty photo”

    1. Hi Francis! Thank you for your feedback! Are there any questions I could help you out with so this turns out better next time? Please let me know! xTieghan

  22. Hi!! Looks delicious, planning on making it for my dads bday dinner tomorrow – how many servings is this?

    Thanks!!

    1. Hi Rachel! This will serve about 6 people. Please let me know if you have any other questions. I hope you love this recipe and happy birthday to your dad! Thank you! xTieghan ??

  23. 5 stars
    I had never made gnocchi before, it was harder than your instagram video made it look LOL! But easier than I had imagined it being before I saw your video. I wasn’t really getting the hang of forming the dough but it still turned out great (wasn’t very pretty but whatever!) I’ll practice. I think I may not have used quite enough flour during the mixing since it was REALLY sticky. However, it turned out a great texture.. pillowy and soft, the sauce was just right for it being such a tasty gnocchi, and the whipped ricotta was spot on. I used pine nuts instead of hazelnuts since I’m allergic. My friends loved the dish, both went back for seconds. Also I have enough gnocchi leftover that’s frozen that I think I can make a really fun afternoon snack on Thanksgiving!
    Thanks for the recipe!

  24. 5 stars
    Just made this for dinner and it is amazingly delicious. Super easy too! I’ve always been intimidated by homemade gnocchi but this was so simple! A must make and keep forever recipe!

  25. 4 stars
    I made this tonight and really liked the recipe, some chef error as far as gnocchi size but the whole fam like it. However, I thought it was missing something just not sure exactly what. Any recommendations for a protein or added veggies? I thought lamb chops might be a nice addition, veggies might be pushing it!

    1. Hey Michele, I would recommend a meat. Lab sounds especially nice, but roasted chicken or beef tenderloin would also be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  26. 5 stars
    THAT WAS SO GREAT! Wow, so surprisingly easy and the texture of the gnocchis was light. I froze a lot of gnocchis and it still made a big dinner for 2.
    The dough was really wet, I had to add more flour- don’t hesitate to put more if needed.

  27. 5 stars
    I recently made this and it was AWESOMEEE, so wonderful and so easy to make.
    I watched the clips on instagram on how you mixed the dough and I think your advice on how to use flour at the end only on the outside was so helpful to hear and see. I have made gnocchi before and they came out very dense I think because I added too much flour in the mix because I thought the dough was too sticky to handle. The video helped a lot.
    And the browned butter sauce was awesome 🙂
    Thank you!

  28. Going to make this for a dinner party! Could I make the dough the night before and refrigerate it until the next day?

    1. Hi Kelsey! Yes, that works really well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  29. October 13, 2019 at 10:15 PM – Hi there! I am sorry, there is no gram measurement of flour for this recipe. Can you please clarify what it is you are asking? Thank you! xTieghan

    If using the metric ingredient list for Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta it shows 687.5 g all-purpose flour. Did I miss read it? Some of the comments show 3 cups of flour being ~360 grams.

    1. Hi! Again, we do not have metric measurements and I am not comfortable converting this as I don’t know the proper conversions. I’d recommend using an online calculator. I am sorry I could not be of more help to you. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  30. 5 stars
    Just made this tonight and it was DELICIOUS! I made the gnocchi a day ahead of time and kept them in the fridge, then cooked them and made the sauce day-of. I do have to say the whipped ricotta gives the presentation that extra *umph* and should not be skipped! 🙂 My husband is a picky eater who doesn’t like pumpkin (or cauliflower) and he liked this! It went on the “make again” list, so you know it’s good. I loved the sage-browned butter sauce and highly recommend this recipe!

    1. Hi Gina! I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of cooking this? How much cauliflower puree did you use? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan

  31. 5 stars
    This looks delicious- however I have one question. I try to follow a reduced carbohydrate diet (diabetes runs in the family), so I oftentimes will cook with almond flour. I’ve had success in my use of this for several recipes, but am wondering as to whether this would be successful here. What do you think?

    1. Hi Elizabeth! I have never made this with almond flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour + almond flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan

  32. 5 stars
    This was a big hit! I made it with the GF flour you recommended – cup4cup – which worked really well. I also omitted the hazelnuts (forgot to buy!) and ricotta bc we’re pretty low-dairy. The recipe was easy and tasted delicious. I sliced the dough into 1/8ths to make it easier to roll out.

    1. Hi Lucy! This serves about 6 people. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  33. 5 stars
    Trying this week, how many servings is this though? That’s the one bit of info missing from these amazing recipes

  34. This was a big fail for me. The gnocchi was very hard to roll out, despite adding the max or more amount of flour called for. The gnocchi cooked up very gummy as well. I’m not sure where I went wrong!

    1. Hi Amanda! I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of cooking? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Did you happen to watch my video? Maybe that might help? xTieghan

    1. Hi Hillary, pumpkin pie filling comes flavored with spices, so I do not recommend using that in this recipe. It will leave you with a sweet gnocchi. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

    1. Hi there! I am sorry, there is no gram measurement of flour for this recipe. Can you please clarify what it is you are asking? Thank you! xTieghan

  35. So last night I made my little pumpkin gnocchi pillows and will cook them up for dinner after work tonight! In anticipation of loving this recipe and making it again, do you think it will work if I froze the extra puréed cooked cauliflower that I had? Didn’t have enough pumpkin to make another batch of gnocchi last night so I popped it in the freezer! Yes/no?

    1. Hi JoAnn! Yes, I think freezing the extra cauliflower is genius and that it will be great used in the recipe later on. Just thaw and use as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  36. Looks like an amazing recipe – do you think it would still work if I just left out the Parmesan from the gnocchi? Severe dairy allergy at work here. The other items I feel comfortable subbing out or replacing but have never made gnocchi before.

    1. Hey Teresa! Yes, you can leave out the parmesan, just replace it with an equal amount of flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  37. I made this tonight. It was much easier than I thought it would be. We liked it a lot. If you can have the whipped ricotta, we thought it was a great part of the dish. I used frozen cauliflower and walnuts. It makes a lot. I froze half and still could have fed 4. Thanks for the fun recipe.

  38. 5 stars
    Loved the receive of the gnocchi. Its so easy to make and I froze a bunch! I kept my sauce light however with sautéed garlic, onions, mushrooms and fresh sage. There is a company in Maine called FIORE. They have tasting rooms for the freshest and best olive oils and balsamic. I drizzled my finished dish with their mushroom sage olive oil and sprinkled sea salt and fresh cracked pepper. It was a huge hit.

    1. Hi Sonja, I would recommend cup4cup flour. I have not tested this recipe with almond flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  39. 4 stars
    Made this. It’s very good….very rich. Served it with blackened chicken and fresh shaved Parmesan. Might slightly crisp the gnocchi on each side next time for texture.

  40. I love this! Have you ever used goat ricotta or goat cheese in place of the Parmesan and whole milk ricotta? We have some cow dairy allergies and I’m wondering if it will be just as wonderful with those subs. Thanks!

    1. Hey Jordan!! I have not, but that sounds DELICIOUS!! I would definitely go ahead and give that a try. What a great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  41. Gnocchi are my husband’s favorite food so this one is going into the “to make” pile.

    1. Hi there! You can omit the egg and use an additional 1/4 cup of pumpkin. I have not tested this, but I do think it could work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  42. Just checking if the flour weight in grams is correct, to my calculations 3 US cups of flour weighs 384 grams.
    These are on my list to make but don’t want to stuff it up using too much or too little flour.

    1. Hi Carol! That is the calculation I got as well, so I think you should be good! I hope you love this recipe! Let me know if have anymore questions! xTieghan

    2. Hi Carol! I calculated 360 grams for 3 cups flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  43. Das hört sich wirklich klasse an und sieht total lecker. Gerne würde ich davon mal eine Gabel voll probieren 🙂

  44. I have a couple of bags of riced cauliflower in my freezer I would like to use for this. The bag indicates that there are there 1/2 cup servings ,prepared, in the bag…so between 1 1/2- 2 cups total. I am guessing 1 cup of florets riced would be maybe 1/2 – 3/4 cup?? Any help/advice oyu can give me on this would be great. I am gying to make these little gems…for dinner tonight hopefully
    Thanks!

    1. Hey Nancy! Using riced cauliflower will be so great! You will need about 1 cup mashed cauliflower. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  45. Pumpkin puree is so difficult to buy here in Scotland – as are whole pumpkins themselves! However, this recipe looks absolutely divine. I’ve bookmarked it so should I ever get my hands on some pumpkin, this will be at the top of my list!