Keto Pumpkin Gnocchi

Keto Pumpkin Gnocchi

Prep Time 5 mins
Cook Time 6 mins
Total Time 11 mins
Servings 4
Calories 317 kcal


  • 1 cup mozzarella cheese shredded
  • 1 cup Parmesan cheese shredded
  • ½ cup pumpkin puree 2 egg yolks
  • 1/4 teaspoon ground nutmeg
  • Almond flour for coating gnocchi
  • Coconut oil for frying


  • In a saucepan over low heat, combine the Parmesan, pumpkin, ground nutmeg, and mozzarella. Stir continuously until completely melted.
  • Transfer cheese mixture to a large mixing bowl.
  • Add the egg yolks and knead with your hands until a dough begins to form.
  • Shape the dough into 3 long rolls about 2 inches in diameter, and wrap in plastic wrap.
  • Chill until firm or up to 3 days.
  • When ready to cook, remove the plastic wrap, and slice the gnocchi into ½-inch thick pieces.
  • Toss in almond flour until completely coated.
  • Heat a few tablespoons of oil in a large skillet until very hot.
  • Add a couple of the gnocchi at a time, shaking the pan to prevent them from sticking.
  • Cook for about 30 seconds on each side and remove from pan.
  • Once you have cooked all of the gnocchi, allow to sit for a couple minutes to firm up.
  • Toss gnocchi with your favorite sauce.

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