low carb pumpkin gnocchi recipe is topped with a spicy crema sauce, pecans, and cilantro. From RestlessChipotle.com

Low Carb Pumpkin Gnocchi in Spicy Crema

Tender pumpkin gnocchi in a spicy cream sauce is the perfect dish for a chilly autumn evening. Just 5.2 net carbs in each yummy serving. Handle the gnocchi gently.
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4 servings
Calories 386kcal
Author Lowcarbology Editorial


For the Gnocchi

  • 1 cup mozzarella shredded
  • 1 cup parmesan
  • 1/2 cup pumpkin puree
  • 2 egg yolks
  • Almond flour for tossing the gnocchi in before frying
  • peanut oil or coconut oil for frying - High smoke point oil

For Sauce

  • 1/4 cup heavy cream
  • 3 chiles pequin
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 cup sour cream


  • 1/4 cup pecans chopped
  • 1/4 cup cilantro chopped


For the Gnocchi

  • Melt the mozzarella, parmesan, and pumpkin together in the microwave, stirring often.
  • When completely melted remove from the microwave and stir to combine.
  • Knead in the egg yolks.
  • Form into 3 long rolls about 2 inches in diameter and wrap in plastic wrap.
  • Chill until firm or up to 3 days (freeze for longer storage)
  • When ready to cook remove the plastic wrap and slice the gnocchi into slices about 1/2 inch thick.
  • Toss in almond flour until there is a fine layer over all surfaces.
  • Heat a couple of tablespoons of oil in a heavy skillet until very hot.
  • Add a couple of the gnocchi at a time, shaking the pan to keep them from sticking.
  • Fry about 30 seconds on each side then remove from pan.
  • Continue until all gnocchi are fried.
  • Set aside to firm up.


  • Heat the heavy cream, pequin chiles, cumin, and garlic powder until bubbles for around the edge of the pan.
  • Simmer for 3 to 5 minutes, or until the creamy reduces slightly.
  • Remove the chiles and discard.
  • Whisk in the sour cream until smooth and warmed through.
  • Remove from the heat.
  • Spoon over the gnocchi and sprinkle with the pecans and cilantro.


Be sure that the pan is very hot or the gnocchi will stick. Handle them carefully or they'll break.


Calories: 386kcal | Carbohydrates: 9g | Protein: 19g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 172mg | Sodium: 614mg | Potassium: 302mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6065IU | Vitamin C: 50.3mg | Calcium: 507mg | Iron: 1.7mg