Keto Pumpkin Gnocchi
Delight in the cozy flavors of autumn with Keto Pumpkin Gnocchi, a low-carb masterpiece that transforms classic comfort food into a guilt-free indulgence. Made with nutrient-rich pumpkin puree, almond flour, and psyllium husk powder, this gluten-free gnocchi boasts a pillowy texture and savory notes of Parmesan cheese. Infused with warming spices like nutmeg and sautéed to golden perfection in a fragrant butter and crispy sage sauce, each bite is a celebration of seasonal bliss. Ready in just 30 minutes and perfect for four servings, this easy-to-follow recipe is ideal for keto enthusiasts and anyone seeking a healthier twist on traditional pasta dishes. Serve it hot, garnished with fresh sage, for a satisfying meal that’s as wholesome as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1.5 cups Almond flour
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 2 tablespoons Psyllium husk powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Nutmeg, ground
- 2 tablespoons Butter
- 6 leaves Fresh sage leaves
- 0.25 teaspoon Pepper
Instructions
In a large mixing bowl, combine the pumpkin puree, almond flour, grated Parmesan cheese, egg, psyllium husk powder, salt, and nutmeg.
Stir the mixture until a dough forms. The dough should be slightly sticky but manageable. If it's too sticky, add a little more almond flour.
Sprinkle a clean surface with a small amount of almond flour and roll the dough into small balls, about the size of a teaspoon each. You should have approximately 20-24 pieces.
Flatten each ball slightly with the back of a fork to create ridges that will help the sauce adhere.
Bring a large pot of salted water to a gentle boil.
Add the gnocchi to the boiling water in small batches to avoid overcrowding. Allow them to cook until they float to the surface, which should take about 2-3 minutes.
Using a slotted spoon, transfer the cooked gnocchi to a plate lined with paper towels to drain.
In a large skillet, melt the butter over medium heat and add the fresh sage leaves.
Sauté the sage leaves until they are crispy, then remove them from the skillet and set aside.
Add the cooked gnocchi to the skillet and sauté for about 3-4 minutes, until they are lightly golden and crisp on the outside.
Season with pepper and adjust salt if needed.
Transfer the gnocchi to a serving dish and garnish with crispy sage leaves. Serve immediately.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 2159 mg | 94% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 13.4 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 905 mg | 70% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
