Sean's Keto Pumpkin Gnocchi with cucumber and tomato salsa

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
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

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. Please check your email and confirm your subscription. Also check spam box if you don't see in the inbox.
You agree to the privacy policy.
Don't miss out. Subscribe today.
WordPress Popup