Description
When fall whispers, this dish answers. Tender, golden gnocchi infused with pumpkin and apple, crisped in a cinnamon-sage brown butter and ready in 30 minutes. It’s grain-free, keto-friendly comfort food that hugs your plate (and your soul). Whether you’re cozying up solo or plating for date night, this autumn stunner brings magic to your fork.
Ingredients
For the Gnocchi:
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½ cup pumpkin puree (not pie filling)
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¼ cup unsweetened applesauce or grated apple (squeezed dry)
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1 cup almond flour
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¼ cup coconut flour
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1 tbsp psyllium husk (optional, for bounce)
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1 egg (or flax egg for vegan)
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½ tsp salt
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Pinch of cinnamon
For the Cinnamon Sage Butter:
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2 tbsp butter or ghee (olive oil for dairy-free)
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¼ tsp cinnamon
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4–5 fresh sage leaves
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Salt to taste
Instructions
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Mix Dough: Combine pumpkin, apple, egg, salt, and cinnamon. Add flours and psyllium. Stir into a soft dough. Chill 15 min if sticky.
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Shape Gnocchi: Divide dough, roll into ropes, slice into 1-inch pillows. Gently dimple with thumb.
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Boil: Simmer water, add gnocchi in batches. Cook 2–3 min until they float. Remove and pat dry.
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Crisp It: Sauté sage in butter with cinnamon. Remove sage. Sear gnocchi in batches until golden (2–3 min/side).
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Serve: Spoon gnocchi into bowls, drizzle with cinnamon butter, and top with crispy sage.
Notes
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Soggy gnocchi? Pat dry before searing.
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Sticky dough? Chill or dust with coconut flour.
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No sage? Use rosemary or thyme, but keep the cinnamon.
- Prep Time: 15 min
- Cook Time: 15 min
Nutrition
- Calories: 280 Cal
- Fat: 22g
- Carbohydrates: 7g
- Fiber: 5g
- Protein: 7g