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Keto Pumpkin Gnocchi with Cucumber Tomato Salsa brings tender pumpkin gnocchi, almond flour, and creamy ricotta together in a low-carb dinner.
This Keto Pumpkin Gnocchi with Cucumber Tomato Salsa gives roasted pumpkin a new role with almond flour, ricotta, and a little psyllium husk. The bright salsa adds a fresh contrast to the buttery gnocchi.
Add pan-fried turkey for a satisfying meal with a fresh finish.
Why You Will Love and Enjoy This Keto Pumpkin Gnocchi with Cucumber Tomato Salsa
- These little pumpkin gnocchi bring something different to the dinner table without making the cooking process complicated.
- A clever low-carb twist: Ground almonds and coconut flour replace traditional wheat flour.
- A lovely mix of textures: Tender pumpkin gnocchi meet crisp cucumber and juicy tomatoes.
- Easy to make your own: Pair them with turkey, chicken, or another protein you enjoy.
Keto Pumpkin Gnocchi with Cucumber Tomato Salsa
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Diet: Keto
Description
These tender pumpkin gnocchi are made with almond flour, coconut flour, ricotta, and a little psyllium husk to help hold everything together. Serve them with a fresh cucumber and tomato salsa, sesame seeds, and your favourite protein for a colourful, low carb meal that feels a little different from the usual dinner routine.
Ingredients
Units
Scale
Pumpkin gnocchi
- 2.2 lb – 1 kg pumpkin, peeled, deseeded if needed, and diced
- 1 tbsp (15 ml) olive oil
- Salt and black pepper, to taste
- 1 large egg yolk
- 3/4 cup (180 ml / 90 g) ground almonds
- 1/4 cup (60 ml / 25 g) coconut flour
- 2 tbsp (30 ml) ricotta
- 1 tsp (5 ml) psyllium husk
- 3.5 tbsp – 50 g butter, for pan-frying
Cucumber and Tomato Salsa
- 1/2 cucumber, roughly chopped into small chunks
- 12 grape tomatoes, halved or quartered
- 1 tbsp (15 ml) apple cider vinegar
- Sesame seeds, for sprinkling
Serving
- 5.25 oz – 150 g turkey, cut into chunks, or your preferred protein
- Duck fat, as needed for frying the turkey
- Cherry balsamic vinegar, to taste
Instructions
- Preheat the oven to 380⁰F (190⁰C). Toss the 1 kg diced pumpkin with 1 tbsp (15 ml) olive oil and season with salt and black pepper. Spread it on a baking tray and roast for 20 to 25 minutes, or until completely tender.
- Let the roasted pumpkin cool enough to handle, then purée it until smooth. If the pumpkin looks watery, drain off excess liquid or return the purée to a pan and cook it gently until some of the moisture evaporates. This step matters because wet pumpkin can make the gnocchi too soft to shape.
- Reduce the oven temperature to 360⁰F (180⁰C). Line 2 baking trays with baking paper.
- Add the pumpkin purée, 1 large egg yolk, 3/4 cup (90 g) ground almonds, 1/4 cup (25 g) coconut flour, 2 tbsp (30 ml) ricotta, and 1 tsp (5 ml) psyllium husk to a food processor. Blend until the mixture is evenly combined. Let it rest for 5 to 10 minutes so the coconut flour and psyllium can absorb some moisture.
- Check the consistency before shaping. The mixture should be soft but firm enough to hold its shape with lightly dampened hands. If it’s too wet, add a little more ground almonds, about 1 tbsp at a time. Avoid adding too much, as the gnocchi can become dense.
- Divide the mixture into approximately 48 small portions and shape each into a little oval or pillow. Use the back of a fork to press a few shallow ridges into one side of each piece. Place them on the prepared baking trays, leaving a little space between them.
- Bake the gnocchi at 360⁰F (180⁰C) for about 15 minutes, or until they feel set enough to handle. They won’t necessarily brown much in the oven, and that’s fine. Let them rest briefly before frying.
- Melt the 50 g butter in a large frying pan over medium heat. Add half the gnocchi in a single layer and fry for about 1 to 2 minutes, turning gently as needed, until lightly golden on the outside. Transfer to a plate and repeat with the remaining gnocchi. Work in batches rather than crowding the pan.
- While the gnocchi cook, heat a little duck fat in a separate frying pan over medium heat. Add the 150 g turkey chunks and cook until browned and cooked through, turning as needed. Add a small splash of cherry balsamic vinegar at the end and let it bubble briefly to coat the turkey. Make sure the turkey reaches an internal temperature of 165⁰F (74⁰C).
- To prepare the salsa, combine the 1/2 chopped cucumber and 12 halved or quartered grape tomatoes in a bowl. Toss with 1 tbsp (15 ml) apple cider vinegar and season lightly with salt and pepper if desired. Leave it chunky for a fresh, crisp contrast to the soft gnocchi.
- Divide the pumpkin gnocchi between 2 plates and serve with the turkey and cucumber tomato salsa. Sprinkle with sesame seeds just before serving, and enjoy while the gnocchi are still warm.
Notes
Prepared, tried, and tested by Sean
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Additional Information, Tips and Suggestions
- Why can pumpkin gnocchi turn out too soft? Pumpkin contains a lot of moisture, and the amount varies by variety and cooking method. Roast it until tender, then drain or reduce the purée if it looks watery. Let the dough rest for 5 to 10 minutes after mixing so the coconut flour and psyllium husk can absorb moisture. If it still feels too sticky to shape, add ground almonds a tablespoon at a time.
- How do you stop the gnocchi from breaking? Bake the shaped gnocchi before frying to help them set. Let them rest briefly after baking, then handle them gently. Fry in small batches over medium heat rather than crowding the pan, and allow the outside to firm up before turning.
- Can the gnocchi be made ahead? Yes. Bake and cool the gnocchi, then refrigerate them in an airtight container for up to 3 days. Pan-fry shortly before serving for the best texture. Prepare the cucumber tomato salsa separately and add it just before serving.
- Can the gnocchi be frozen? Yes. Bake the gnocchi and allow them to cool completely. Freeze them in a single layer on a lined tray, then transfer them to a freezer-safe container or bag once firm. For best quality, use within 2 months. Reheat from frozen in a frying pan with a little butter, turning gently until heated through. Freeze the gnocchi separately from the turkey and salsa. Cucumber and tomatoes lose their crisp texture after freezing, so make the salsa fresh.
- How should leftovers be stored?
- Cooked gnocchi: Refrigerate in an airtight container for up to 3 days.
- Cooked turkey: Refrigerate separately for 3 to 4 days.
- Cucumber tomato salsa: Refrigerate in a covered container and use within 1 to 2 days for the best texture.
- Pumpkin purée: Refrigerate in a covered container and use within 3 to 4 days, or freeze for longer storage.
- Refrigerate cooked food within 2 hours. Reheat leftovers thoroughly to 165⁰F (74⁰C).
- Are these gnocchi suitable for a strict keto diet? They use almond flour and coconut flour rather than traditional wheat flour, but pumpkin, tomatoes, and balsamic vinegar still contribute carbohydrates. The exact carbohydrate count depends on the ingredients and portion sizes. Calculate net carbohydrates using your own products if you’re following a strict ketogenic plan.
- What can replace the ingredients?
- Pumpkin: Butternut squash can work, although the moisture and carbohydrate content may differ.
- Ground almonds: Finely ground almond flour is suitable. Other flours won’t necessarily work in the same proportions.
- Coconut flour: This absorbs a lot of moisture, so replacing it requires adjusting the other ingredients.
- Ricotta: A small amount of full-fat cream cheese can work, although it may make the mixture richer and softer.
- Psyllium husk: Ground flaxseed may help bind the mixture, but the texture will differ.
- Butter: Ghee or olive oil can be used for frying, although the flavour will change.
- Turkey: Chicken or sautéed mushrooms are good alternatives.
- Duck fat: Olive oil or avocado oil works for cooking the turkey.
- Cherry balsamic vinegar: Use a small splash of regular balsamic vinegar or apple cider vinegar. Check labels for added sugar.
- Apple cider vinegar: Red wine vinegar or lemon juice can add acidity to the salsa.
- Can the salsa be prepared ahead? It can be prepared a few hours ahead and kept refrigerated, but the cucumber and tomatoes will release liquid as they sit. For the freshest result, chop the vegetables and add the vinegar shortly before serving. If preparing it earlier, drain off excess liquid before plating.
- What protein works best with this dish? Turkey gives the dish a savoury finish, especially when cooked in duck fat and lightly coated with cherry balsamic vinegar. Chicken is another easy option, while sautéed mushrooms offer a vegetarian pairing. Keep in mind that the gnocchi themselves are delicate, so serve the protein alongside rather than mixing everything vigorously in one pan.
- What should you know about the texture? These are softer than traditional potato gnocchi and won’t have the same chewy texture. The aim is a tender centre with a lightly crisp outside after pan-frying. Keeping the pumpkin purée relatively dry and handling the gnocchi gently will make the biggest difference.
Keto Pumpkin Gnocchi with Cucumber Tomato Salsa is a fresh alternative to traditional potato gnocchi, with tender pumpkin bites, buttery edges, and a crisp, tangy salsa. Paired with turkey or another favourite protein, it makes a colourful low-carb dinner for anyone looking to bring something different to the table.
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