Butternut Squash Gnocchi
Pillow soft baked gnocchi. This low carb recipe is perfect for everyone! I like to serve this with browned butter and sage, YUM!
- 62 grams butternut squash, baked until soft
- 27 grams almond flour
- 3 grams coconut flour
- 15 grams egg yolk
- 29 grams butter
Puree the baked butternut squash in a food processor until smooth.
Mix the squash, almond flour, egg yolk, coconut flour and seasonings until well combined. Roll the dough into gnocchi shapes a place on a parchment lined baking sheet. Lightly press the top of the rolled gnocchi’s with the back of a fork to give them texture.
Bake for about 15 minutes at 350 degrees on a parchment lined baking sheet.
For serving: Melt the butter in a small pan over low heat. Let the butter turn slightly brown, this will give it a much richer and deeper flavor. Pour the butter over the gnocchi’s and serve hot.
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