Low-Carb Pumpkin Gnocchi with Cheese & Pesto

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Low-Carb Pumpkin Gnocchi with Cheese & PestoPin recipeFollow us 78.1k

Who says you can’t have your favourites and eat them on a keto diet? Regular pasta is high in carbs and certainly not keto-friendly. This is a low carb gnocchi alternative using pumpkin instead of potato and a combination of almond, coconut and psyllium husk instead of flour.

Pair that with cream cheese and a rocket and watercress homemade pesto and they’re melt in the mouth delicious! The low carb gnocchi freezes really well too, uncooked for a month.

I like to pair this with chorizo too, but I left it off today for a vegetarian keto option. If you want to reduce the carb count per serving, add some chicken and make six servings instead of four. I hope you enjoy!

Hands-on Overall

Nutritional values (per serving)

10.2 grams 8.7 grams 17 grams 52.2 grams 12.9 grams 564 calories
Total Carbs18.9grams
Fiber8.7grams
Net Carbs10.2grams
Protein17grams
Fat52.2grams
of which Saturated12.9grams
Calories564kcal
Magnesium128mg (32% RDA)
Potassium641mg (32% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (12%), fat (81%)

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 (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 (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.

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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.
    Low-Carb Pumpkin Gnocchi with Cheese & Pesto
  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.
    Low-Carb Pumpkin Gnocchi with Cheese & Pesto
  6. Remove from the freezer and cut into 4 pieces. Roll into long sticks on a silicone matt 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.
    Low-Carb Pumpkin Gnocchi with Cheese & Pesto
  7. Meanwhile make the pesto by blitzing all the ingredients together in a food processor.
    Low-Carb Pumpkin Gnocchi with Cheese & Pesto
  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.
    Low-Carb Pumpkin Gnocchi with Cheese & Pesto
  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. Low-Carb Pumpkin Gnocchi with Cheese & Pesto
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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