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
