Roasted Pumpkin Gnocchi

I’ve became obsessed with pumpkins lately. I could have pumpkin as a part of every meal. Because it’s such a versatile vegetable and it’s so savory and filling. Which is probably what I like about it the most, that I’m not starving half an hour after lunch. However, my husband unfortunately doesn’t seem to be so thrilled about pumpkin as I am. He actually said that he can’t see anymore pumpkins in our kitchen. Challenge accepted. I just had to prove him that pumpkin is awesome. So I decided to come up with this Roasted Pumpkin Gnocchi recipe. Well, he is still not jumping with joy when I come from the shops with another pumpkin in my bag. But he certainly loved the gnocchi. So I hope you will too.



The texture of this gnocchi might be bit different than the classic potato ones you are used to, as they are softer in the middle and roasted instead of boiled. However this recipe doesn’t use any flour or dairy, which makes it not only low carb, but also vegetarian and paleo friendly. You can make them with your favourite sauce for lunch or dinner or even with eggs and vegetables as a part of breakfast. We enjoyed them on a side of Prawns with a creamy sauce and broccolini as on the picture below.

Roasted Pumpkin Gnocchi

Roasted Pumpkin Gnocchi
 
Prep time
Cook time
Total time
 
Are you looking for a healthy side to accompany your saucey dishes? These Roasted Pumpkin Gnocchi are not only delicious, but also gluten free, dairy free, vegetarian and low in carbs. Perfect for a balanced diet.
The peckish girl:
Recipe type: Side dish
Serves: 6
Ingredients
  • 1 small pumpkin, cleaned and cut into cubes (ca 5 cups)
  • Pinch of salt and pepper
  • 2 tsp rosemary
  • 1 onion, diced
  • 3 tbsp mellow olive oil
  • ½ tsp garlic powder
  • ⅓ cup linseed meal
  • ¼ cup psyllium husk
Instructions
  1. Place the pumpkin on a greased baking tray, spread the salt, pepper and rosemary over the pumpkin and place the tray in preheated oven on 180 °C (about 356 °F). Bake until really soft (ca 10 mins).
  2. In the meanwhile sautee the onion in a frying pan with part of the olive oil over medium heat until it gets golden colour.
  3. Let the pumpkin and the onion cool for few minutes, then place it in a bowl and mash thoroughly together. Add all the other ingredients except oil and mix everything well together. Let the mixture soak for 10 minutes, then mix it again. If it's too runny at this point, add bit more linseed and psyllium and let it soak for a bit longer.
  4. Create little gnocchi using two teaspoons.
  5. Place a frying pan over a medium heat and pour the olive oil in. Once it's heated place the gnocchi in the pan and roast them equally on all the sides.
 

Roasted Pumpkin Gnocchi

Looking for more side dishes other than just roasted vegetables? Try one of these.


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