Pumpkin Gnocchi

A plate of golden fried croquettes arranged neatly, with dipping sauces in small bowls in the background on a checkered cloth.

Course: Main Course

Cuisine: Italian

Keyword: gluten free gnocchi, pumpkin recipes

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 375kcal

Author: Angela Coleby

Enjoy fall flavors with this keto and gluten-free pumpkin gnocchi! Made with pumpkin puree, almond flour and parmesan, these tender pillows are quick to prepare.

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US Customary - Metric

Ingredients

1 cup pumpkin puree
1 large egg
1 cup Parmesan cheese (vegetarian)
1 ½ cups almond flour
½ teaspoon salt
½ teaspoon black pepper

Instructions

Make the Gnocchi Dough

Add all ingredients into a large mixing bowl and mix into a dough.
Divide the dough into sections, rolling each into a log. Cut into bite-sized pieces. Optionally, roll each piece with a fork for the classic gnocchi shape.

To Bake

Preheat the oven to 180C/350F degrees and line a baking sheet with parchment paper.
Place the gnocchi pieces on the baking sheet and bake for 20 minutes until golden. Turn them over half way through cooking for an even color.

Air Fry Gnocchi

Preheat the air fryer for 5 minutes as per the manufacturer's instructions.
Place the gnocchi in a single layer in the air fryer basket.
Air fry at 180C/350F degrees for 8 to 10 minutes until golden.

Serve

Serve with your favorite keto-friendly sauce or drizzle with browned butter and sage.

Notes

Makes 4 servings

To make this vegetarian, use Vegetarian Parmesan Cheese.

If you are using freshly made pumpkin puree, squeeze excess water out.

Serve with brown butter and sage or your favorite keto sauce for a delightful, low-carb dish everyone will love

Nutrition