Tender pumpkin gnocchi in a spicy cream sauce is the perfect dish for a chilly autumn evening. Just 5.2 net carbs in each yummy serving. Handle the gnocchi gently.
Course Light Dinner/Lunch, Side Dish
Cuisine Italian
Keyword gnocchi, pumpkin
Prep Time 5 minutesminutes
Cook Time 6 minutesminutes
Total Time 11 minutesminutes
Servings 4servings
Calories 386kcal
Author Katherine Peters
Ingredients
For the Gnocchi
1cupmozzarellashredded
1cupparmesan
1/2cuppumpkin puree
2egg yolks
Almond flour for tossing the gnocchi in before frying
peanut oil or coconut oil for frying - High smoke point oil
For Sauce
1/4cupheavy cream
3chilespequin
1/2teaspooncumin
1/4teaspoongarlic powder
1/2cupsour cream
Topping
1/4cuppecanschopped
1/4cupcilantrochopped
Instructions
For the Gnocchi
Melt the mozzarella, parmesan, and pumpkin together in the microwave, stirring often.
When completely melted remove from the microwave and stir to combine.
Knead in the egg yolks.
Form into 3 long rolls about 2 inches in diameter and wrap in plastic wrap.
Chill until firm or up to 3 days (freeze for longer storage)
When ready to cook remove the plastic wrap and slice the gnocchi into slices about 1/2 inch thick.
Toss in almond flour until there is a fine layer over all surfaces.
Heat a couple of tablespoons of oil in a heavy skillet until very hot.
Add a couple of the gnocchi at a time, shaking the pan to keep them from sticking.
Fry about 30 seconds on each side then remove from pan.
Continue until all gnocchi are fried.
Set aside to firm up.
Sauce
Heat the heavy cream, pequin chiles, cumin, and garlic powder until bubbles for around the edge of the pan.
Simmer for 3 to 5 minutes, or until the creamy reduces slightly.
Remove the chiles and discard.
Whisk in the sour cream until smooth and warmed through.
Remove from the heat.
Spoon over the gnocchi and sprinkle with the pecans and cilantro.
Notes
Be sure that the pan is very hot or the gnocchi will stick. Handle them carefully or they'll break.