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

This entry was posted in Salads and Dressings, Vegetables and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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