Keto Pumpkin Gnocchi
Keto Pumpkin Gnocchi
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 317kcalCarbohydrates: 6gProtein: 17gFat: 27gFiber: 4g
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