Recipe
Baked Pumpkin Gnocchi (gluten free)
Pumpkin Gnocchi is the perfect autumn dinner tossed in a garlic butter sauce! It’s light with a perfect sink your teeth into consistency!
Prep: 20 minCook: 20 minTotal: 40 min
Servings: serves 4
Ingredients
- 1 cup pumpkin puree
- 1 egg
- 1 cup blanched almond flour
- 1 cup tapioca flour
- 1 cup grated Parmesan cheese + 1/4 cup for sprinkling on top
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 cup salted butter
- 3 garlic cloves, minced
- 1 tablespoon sage, chopped
Instructions
- Preheat oven to 350F.
- Combine the puree, and egg in a bowl.
- Whisk in the almond flour, tapioca flour, 1 cup Parmesan, garlic powder, and sea salt.
- Then transfer the mixture to a plastic bag.
- Cut off one corner of the bag and pipe out the mixture onto a baking sheet lined with parchment paper.
- You want to make 1 inch long pieces that are about 1/2 inch wide (think gnocchi shape!).
- After you’ve filled the entire baking sheet with gnocchi, they should each be about 1/2 inch to 1 inch a part, use the back of a fork to make an indent into the top of each gnocchi. This is purely aesthetics and not necessary, but gives you more of a gnocchi look.
- This may take two batches to use all the batter and bake the gnocchi.
- Bake for 20 minutes.
- While the gnocchi is cooking, melt the butter in a pan over medium heat. Whisk in the minced garlic and sage.
- When the gnocchi is done baking, transfer to the pan with the butter sauce and toss.
- Scoop the gnocchi into a bowl and pour any extra butter sauce overtop.
- Sprinkle with additional Parmesan and enjoy!
Nutrition Info:
- Serving Size: 1/4 the batch
- Calories: 438
- Sugar: 2.3g
- Sodium: 987mg
- Fat: 31.2g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17.1g
- Fiber: 2.9g
- Protein: 26.5g
- Cholesterol: 121mg
Find it online: https://thetoastedpinenut.com/gluten-free-pumpkin-gnocchi/