Ingredients
1 kg pumpkin, peeled and diced
1 Tbsp (15 ml) olive oil
salt and pepper
1 large egg yolk
¾ C (180 ml / 90 g) ground almonds
¼ C (60 ml / 25 g) coconut flour
2 Tbsp (30 ml) ricotta
1 tsp (5 ml) psyllium husk
Method
Preheat the oven to 190 °C. (380F)
Toss the pumpkin and oil together and season with salt and pepper. Place on a baking tray and roast for 20-25 minutes until tender.
Allow to cool and then purée until smooth.
Reduce the heat of oven to 180 °C. (360F)
Line 2 baking trays with baking paper.
Using a food processor, mix the puréed pumpkin, egg yolk, almonds, coconut flour, ricotta and psyllium together until smooth.
Form 48 gnocchi shapes with your hands – use the back of a fork to make a few indents on one side of each gnocchi.
Place on the baking trays and bake for 15 minutes.
Heat about 50g of butter in a large frying pan over medium heat.
Add half of the gnocchi. Fry for 1 minute. Remove the cooked gnocchi and repeat with the remaining gnocchi.
Serve and enjoy with a protein of choice.
In this case I used 150g turkey chunks fried in duckfat till done and finally braised off with cherry balsamic vinegar.
Garnish with chunky cucumber and tomato salsa (roughly chop half a cucumber into chunks and about a dozen grape tomatoes in half or smaller.
Toss in 1 tablespoon apple cider vinegar to add acidity). Sprinkle with sesame seeds.
serves two portions
Prepared, tried and tested by: Sean Swart
