Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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!