Keto Pumpkin Gnocchi

4 portions

Make delicious keto gnocchi from your leftover pumpkin for a low carb Mediterranean treat!

For a lot of people Autumn means pumpkins. Pumpkin Pie, Pumpkin spiced lattes, Pumpkin bread, Pumpkin ice cream. If it can be made with pumpkin, people will make it with pumpkin. For a few people, pumpkins only happen for Hallowe'en though, and that's fine too, but carving funky Jack O' lanterns leaves a fair bit of leftover pumpkin, and those leftovers can become deliciously savoury little low carb pillows. Once you've tried them I think they will become a seasonal favourite in your kitchen like they are in mine.

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You will need:

Ingredients

• 250g cooked Pumpkin (sieved) or tinned pumpkin puree

• 50g Parmesan, finely grated

• 1 medium egg (60g)

• 1⁄4 teaspoon salt

• ⅛ teaspoon xanthan gum

• 15g milled flaxseed

• 15g psyllium husk powder

Equipment

• Piping nozzle

• Piping bags

• Fine grater

• Food processor

• Slotted spoon or Spider

• Greaseproof paper

Instructions:

Prepare the Dough:

• In a food processor, combine the pumpkin, parmesan, egg, salt and xanthan gum. Blitz until well combined.

• Gradually add the flax and psyllium husk powders, mixing until a soft dough forms.

• Cover and rest the dough for 10 minutes

  
  

Prepare the piping bag:

• Cut the end off your piping bag, you will only need to cut off 2cm (¾") or so. Do not cut too much or your piping nozzle will pop out of the bag when you're using it.

• Insert the piping nozzle.

• Fill the piping bag with the dough.

• Squeeze the air out of the bag above the dough.

• Tie a knot in the bigger end of the bag above the dough.

Cook the Gnocchi:

• Bring a large pot of salted water to a gentle boil.

• Carefully pipe the dough into the water in batches, cutting off 2cm (¾") tube shapes as you go, allowing them to drop into the water. Be careful not to overcrowd the pot.

  
  
  

  

  

  
  

• Cook until the gnocchi float to the surface.

  
  

  

  
  

• Using a slotted spoon, remove the gnocchi and transfer them to a tray lined with greaseproof paper. Repeat with the remaining gnocchi.

  
  

  

  
  

• Chill and firm up in the fridge for 30 minutes

  
  

Sauté (Optional):

• For added flavour and texture, you can brown the cooked gnocchi in a pan with a good deal of butter or animal fat until golden brown. This step is optional but highly recommended!

  
  

Serve:

• Toss the gnocchi with your favourite sauce—try a simple sage & brown butter sauce if you've browned them in butter, or a creamy Mascarpone & Pumpkin sauce. Serve immediately and enjoy your delicious keto pumpkin gnocchi!

  
  

  

  Pumpkin & Mascarpone sauce

Mascarpone & Pumpkin Sauce

• 100g Mascarpone

• 100g cooked Pumpkin (sieved) or tinned pumpkin puree

• 100g Chicken stock

Combine the ingredients and reduce to a coating consistency. Season to taste.

Tips:

• These gnocchi can be frozen for later use; just freeze them in a single layer before transferring to a freezer bag.

Total recipe:

463Kcal   26.7g Fat   21.1g Net Carbs   28.3g Protein 

Gnocchi per 100g portion (4 portions):

110Kcal   6.3g Fat   5.0g Net Carbs   6.7g Protein 

Enjoy your homemade keto pumpkin gnocchi!

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