Low-Carb Pumpkin Gnocchi with Cheese & Pesto

Ingredients makes 4 servings

• Pumpkin gnocchi:
• 1 cup + 3 tbsp almond flour (120 g/ 4.2 oz)
• ¹/₄ cup coconut flour (30 g/ 1.1 oz)
• 2 tbsp psyllium husk powder (16 g/ 0.6 oz)
• 140 g cream cheese (5 oz)
• 180 g pumpkin such as Hokkaido, diced (6.4 oz)
• 4 tbsp grated Parmesan cheese or other Italian hard cheese (20 g/ 0.7 oz)
• 1 medium egg
• pinch sea salt
• small bunch asparagus (75 g/ 2.7 oz)
• ¹/₄ tsp cracked black pepper
• Rocket & watercress pesto:
• large handful rocket (40 g/ 1.4 oz)
• large handful watercress (40 g/ 1.4 oz)
• 5 tbsp extra virgin olive oil (75 ml)
• 1 clove garlic, sliced
• 2 tbsp grated Parmesan cheese or other Italian hard cheese (10 g/ 0.4 oz)
• ¹/₂ tsp dried chile flakes
• 3 pieces sun-dried tomato (9 g/ 0.3 oz)
• 1 tsp lemon juice
• ¹/₄ tsp sea salt
• 3 ¹/₂ tbsp pine nuts (30 g/ 1.1 oz)

• Note

  Instead of Parmesan, you can use any hard cheese such as Manchego.

Instructions

1. Peel and cut pumpkin into 2 ¹/₂ cm (1 inch) cubes (no need to peel if using Hokkaido). Steam for 5 minutes on a medium heat until soft. Dry off in pan for 1 minute so the pumpkin is not wet.

2. Mash with a fork or blitz to form a puree. If using a food processor, pulse so careful not to over blend. You don’t want it runny like a soup.

3. Add almond flour, coconut flour, psyllium and salt to a bowl. Stir. Add the mashed pumpkin, cream cheese, ³/₄ of the parmesan, egg and salt.

4. Stir until combined. Roll into ball. It will be a slightly sticky but should not be wet. If too wet add a little more ground almonds.

5. Place into a food bag. Chill in the freezer for 30 minutes.

6. Remove from the freezer and cut into 4 pieces. Roll into long sticks on a silicone mat or grease proof paper and cut each stick into 2 ¹/₂ cm (1 inch) pieces. Press the top gently with a fork to give that traditional gnocchi look. Place back in the freezer for 20 minutes to firm up.

7. Meanwhile make the pesto by blitzing all the ingredients together in a food processor.

8. Heat a cast iron skillet or a non-stick frying pan with 1 tbsp of oil or butter. Gently Sauté the gnocchi for 1 – 2 minutes. (Don’t overcrowd the pan, do this in batches so they don’t break up.)

9. Remove from the pan and allow to firm up slightly.

10. Add the asparagus to the frying pan. (Option to steam for 2 minutes.) Sauté for 1- 2 minutes until el dente stir through the pesto to warm up and carefully mix through the gnocchi.

11. Serve with the remaining parmesan and cracked black pepper. Tastes best fresh, but can be stored in the fridge for 1 day or gnocchi frozen for 1 month.