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Pumpkin Gnocchi with Roasted Sausages
Pumpkin Gnocchi in a Chilli & Sage Butter with Roasted Sausages
- Serves: 4 |
- Difficulty: a little effort
- Prep Time : 45 mins |
- Cook Time : 50 mins
Ingredients
Gnocchi
1 kg pumpkin, peeled and diced
1 Tbsp (15 ml) olive oil
salt and pepper
1 large egg yolk
¾ C (180 ml / 90 g) ground almonds
¼ C (60 ml / 25 g) coconut flour
2 Tbsp (30 ml) ricotta
1 tsp (5 ml) psyllium husk
Sausages
8 LCHF approved beef / pork bangers
1 tsp (5 ml) olive oil
500 g vine tomatoes
¼ C (60 ml / 60 g) butter
1 Tbsp (15 ml) garlic, finely chopped
1 tsp (5 ml) deseeded chillies, finely chopped
10 sage leaves, torn
Parmesan cheese, to serve
basil leaves/ micro herbs, to serve
Method
Preheat the oven to 190 °C.
Toss the pumpkin and oil together and season with salt and pepper. Place on a baking tray and roast for 20-25 minutes until tender. Allow to cool and then purée until smooth.
Sausages
Place the bangers into a roasting dish and drizzle with the oil. Roast for 15 minutes at 190 °C. Turn the sausages, add the tomatoes to the roasting dish and cook for a further 10 minutes.
Gnocchi
Reduce the heat of oven to 180 °C.
Line 2 baking trays with baking paper.
Using a food processor, mix the puréed pumpkin, egg yolk, almonds, coconut flour, ricotta and psyllium together until smooth. Form 48 gnocchi shapes with your hands – use the back of a fork to make a few indents on one side of each gnocchi. Place on the baking trays and bake for 15 minutes.
Heat the butter in a large frying pan over medium heat. Add half of the gnocchi and half of the garlic, chilli and sage leaves. Fry for 1 minute. Remove the cooked gnocchi and repeat with the remaining gnocchi, garlic, chilli and sage. Slice the bangers and toss together with the cooked gnocchi and roasted tomatoes.
Finely grate Parmesan cheese and scatter on top of the gnocchi together with the basil.
TIP: Instead of roasted sausages you could also serve the gnocchi topped with thinly sliced Parma ham or for a South African twist, you can add thinly sliced, moist biltong. This requires no cooking and saves you time in the kitchen.
