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
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
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