Low carb recipe for Pumpkin Gnocchi with cream cheese
12o g Room Temperature Cream cheese
1 Cup Cooked, Mashed Pumpkin/ Squash – still warm
4 Tbsp Psyllium Husks
1/2 Cup ground Almonds
Beat the egg and cream cheese together till fluffy.
Add the rest of the ingredients and mix well, using a fork, for about a minute or so.
Allow the batter to thicken and cool for 10 minutes.
Make a sausage shape with the batter onto a buttered surface/glass cutting board.
Cut into four even strips.
Now roll each strip into a thicker snake shape and then cut into about 8 – 10 pieces.
Pan fry 8 -10 at a time in a pan barely covered in coconut oil and make sure to turn regularly in order to brown all sides.
Now repeat with the rest of the batter. Allow the gnocchi to cool down and set.
Now make your trusted and favourite pasta topping and scoop the hot, thick saucy topping over the gnocchi in order to warm it up again. I make a basic beef mince with tomato puree, garlic, mixed herbs and grated parmesan.
Or you can saute spring onion, sliced mushrooms, rosa tomatoes, garlic and spices add a cup cream, a cup grated cheese and crispy fried bacon or alternatively chicken pieces. Allow to simmer and reduce slowly and… Bon Appetite!
Recipe provided courtesy of Low-Carb is Lekker food blog. All recipes and pictures copyright to Ine Reynierse.