A word from Chef Craig: I have to say I am genuinely excited by these cheesy little beauties. They are as versatile as regular gnocchi so you can serve them how you like. Delicious on their own or with a nice tomato and basil sauce for kids, or served with a green salad drizzled in olive oil.
A word from The Whole Food Dietitian, Caryn: Who would have thought, a low carb gnocchi? Just shows you anything is possible with a bit of “thinking outside the mainstream nutrition square”. This gnocchi is great as the protein content is a lot higher than traditional gnocchi, as it’s made from high protein, healthy fat sources: almond meal, eggs and cheese. This means it will keep you well-satiated, even on a smallish portion. Throw in a some greenery and you have a perfectly nutrient-rich pasta meal for you and the family.
A word from The Fat Professor, Grant: These are so tasty – just shows you that the carb count isn’t that high, even with pumpkin!
Prep time: 45 minutes
Cooking time: 45 minutes
Serves: 4 – 6
Carb count: 8.5g per serve
- 2 cups (250g) peeled, deseeded and roughly chopped pumpkin
- 1¾ cups (200g) grated mozzarella
- ¾ cup (100g) grated Parmesan
- 3 eggs, whisked
- 1 cup (100g) ground almonds
- ⅓ cup (25g) psyllium
- 1 sprig rosemary, leaves chopped
- 2 cloves garlic, chopped
- salt and pepper, to taste
- 1 Tbsp (15ml) olive oil
Preheat the oven to 180°C.
Place the mozzarella and parmesan in a microwave-safe bowl and carefully melt in 20 second bursts. (At the restaurant we slowly melt the cheeses in a stainless steel bowl over a pot of simmering water, you can use this technique as an alternative to microwaving, if you prefer.) Add the whisked eggs, cooked pumpkin, ground almonds, psyllium, rosemary and garlic to the cheese and mix well – I use a kitchen blender to blitz it up together. You might have to give the dough a gentle knead with your hands. Add salt and pepper to taste. The mixture at this stage is quite wet, so place it in the refrigerator for an hour to cool/firm up.
Once the mixture is firm, scoop little gnocchis out with a teaspoon and sit them on a greased plate. Alternatively, you can place the mix on some cling wrap in a log-like length, and then roll the gnocchi mix firmly up in the cling wrap, tying a knot at each end. If you use the first method, gently poach the gnocchi in salted water for 3 – 4 minutes until firm. If wrapping and rolling the gnocchi, place the tied roll into a pot of simmering water and gently poach for 15 – 20 minutes. Allow the gnocchi to cool before removing from the cling wrap.
Meanwhile, prepare your accompaniment of choice – this could be a mushroom sauce, or leafy greens, another favourite is to prepare some buttered broccoli and green beans to toss your gnocchi through. In our video demo, we have made a courgette salsa verde as an accompaniment.
To serve, pan-fry the individual gnocchi in the olive oil and turn over once it has a lovely golden colour. If pre-rolled, cut into segments and pan fry the same way.