Keto Pumpkin and Sage Gnocchi

Pumpkin and Sage Gnocchi
Pumpkin and Sage Gnocchi recipes
Here's a Pumpkin and Sage Gnocchi recipe that is the perfect excuse to host an Italian night at home any day of the week!

Ingredients Keto Pumpkin and Sage Gnocchi
Gnocchi:
  • 1 1/4 cup Parmesan cheese 3.5 ounces
  • 1 cup almond meal 3.5 ounces
  • 1 cup ricotta 9 ounces
  • 1 medium egg
  • 1 teaspoon xanthan gum
  • salt and pepper to taste

Sauce:
  • 1 stick butter 4 ounces
  • whole fresh sage leaves for garnish
  • 3 tbsp chopped fresh sage
  • 1/2 small onion finely diced
  • 9 ounces pumpkin 250 grams
  • 1 cup chicken stock 250 ml / 8 fl ounces
  • salt and pepper to taste
  • 1 Tbsp butter for frying
  • 1 cup spinach
  • shaved Parmesan for garnish

Instructions Keto Pumpkin and Sage Gnocchi

  1. For the gnocchi, place the Parmesan, almond meal, ricotta, egg and xanthan gum into a mixing bowl and season with salt and pepper to taste; combine well. Place the bowl in the refrigerator for an hour to firm up.
  2. For the sauce, melt the butter in a saucepan and add the whole sage leaves and chopped sage. Wait until the sage crisps up; remove the whole leaves and drain on a paper towel. Stir the butter over medium-high heat until it foams. Continue stirring, until the colour of the butter beneath the foam turns a rich, dark brown.
  3. Remove from the heat and add the finely diced onion. Allow to sit in the hot butter while you prepare the pumpkin.
  4. Peel the pumpkin, remove the seeds and cut into cubes. Place pumpkin in the pot, along with the broth.
  5. Bring to the boil and then reduce to a simmer. Simmer gently for about 10-15 minutes or until the pumpkin is soft.
  6. Using a hand blender, blitz the mixture until it forms a smooth sauce. Taste and season with salt and pepper.
  7. Returning to the gnocchi, remove the gnocchi mixture from the fridge. Using teaspoons, form the gnocchi into small balls (slightly damp hands will help a lot here as the mixture is quite sticky).
  8. Flatten the balls gently with a fork. Melt a tablespoon of butter in a large frying pan and place the gnocchi gently into the pan.
  9. You can cook these either just on one side, giving them a lovely crust on the bottom but retaining the traditional fork marks on top. Alternatively, you can cook them on both sides, giving you double the amount of crispy, cheesy crust. I did mine half and half and tossed them together. Cook the gnocchi in batches until they are all cooked.
  10. Before serving, wilt the spinach in the pumpkin sauce. To serve, spoon a portion of sauce into the bottom of a serving bowl.
  11. Gently layer the gnocchi on top, drizzle with more sauce and top with shaved Parmesan and the fried sage leaves.


Notes Keto Pumpkin and Sage Gnocchi
  • Store wrapped or covered in the fridge for up to five days.
  • Store the gnocchi and sauce separately.
  • Both can be frozen.


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