Keto Pumpkin Gnocchi

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4.50 from 2 votes

An easy low carb and vegan pumpkin gnocchi recipe that goes with many sauces.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Low carb, Vegan

Keyword: keto vegan, pumpkin recipes

Servings: servings

Calories: 134kcal

Ingredients

1 ½ cups pumpkin puree not canned pumpkin pie filling
1 ½ cups lupin flour
½ cup oat fiber
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon nutmeg (optional)
1 teaspoon salt
½ teaspon black pepper

US Customary - Metric

Instructions

Make the Gnocchi

In a medium bowl add the pumpkin puree, seasoning and lupin flour.
Mix into a sticky dough.
Add the oat fiber and work into a pliable and soft dough.
Roll the dough into a log shape and cut into small pieces.
OR you could fashion the small gnocchi pieces individually. Pull off a small amount of the dough and roll into a piece with your hand.
OPTIONAL: Use a fork to press down on a side of the gnocchi for decorative gnocchi.

To Cook

Preheat the air fryer as per the manufacturers instructions.
Place the pumpkin gnocchi in the air fryer tray and lightly spray with olive oil.
Cook at 190C/375F degrees for 8-10 minutes until golden.
OR lightly pan fry the gnocchi for 8-10 minutes until golden.
OR bake in the oven at 190C/375F degrees for 15-20 minutes until golden.

Notes

The recipe makes 4 hearty servings.

Lupin flour is not recommended for those with a peanut allergy as it come from a legume.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition