There’s nothing like a warm, hearty plate of gnocchi, especially when it’s keto-friendly, loaded with roasted pumpkin, and sprinkled with crispy bacon. This isn’t your average low-carb meal—it’s comfort food that doesn’t feel like a compromise. So, grab your apron, and let’s make magic happen in the kitchen.
We’ll break everything down so you can nail this recipe, even if it’s your first time making gnocchi. Trust me, it’s easier than it sounds, and the payoff? Totally worth it.
Ingredients You’ll Need
Before we start, let’s lay out what you need:
For the Gnocchi:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a dairy-free option)
- 1 large egg
- 1 tsp xanthan gum (this holds everything together)
- A pinch of salt
For the Pumpkin Sauce:
- 1 cup roasted pumpkin puree (store-bought works, but fresh is next-level)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- Salt and pepper to taste
For the Bacon Topping:
- 4 slices of bacon
- 1 tbsp olive oil
- Fresh sage leaves (optional, but adds a nice touch)
Step 1: Make the Gnocchi Dough
Start by mixing the almond flour, coconut flour, Parmesan, xanthan gum, and salt in a medium bowl. You want everything to blend evenly before adding the wet ingredients.
Next, crack the egg into the bowl and mix until the dough starts to come together. It’ll be a bit sticky at first, but keep kneading gently with your hands or a spatula. If it’s too dry, add a tiny splash of water (we’re talking drops here).
When the dough feels smooth and holds its shape, roll it into a ball. Wrap it in cling film and let it rest for about 10 minutes. This helps the flours absorb moisture and makes the dough easier to work with.
Step 2: Shape the Gnocchi
Grab a clean surface and sprinkle a bit of almond flour to prevent sticking. Cut the dough into four sections to make it manageable.
Roll each section into a long, thin rope about the thickness of your thumb. Then, slice it into 1-inch pieces. If you want those classic gnocchi ridges, gently press each piece against the back of a fork and roll it down. Totally optional, but it helps the sauce cling better later.
Place the shaped gnocchi on a parchment-lined baking sheet and pop it in the fridge while you work on the sauce and bacon. This helps them firm up a bit.
Step 3: Fry the Bacon
Now for the good stuff: bacon. Heat a skillet over medium heat and add your bacon slices. Cook until they’re crispy, flipping as needed.
Once done, transfer the bacon to a plate lined with paper towels to soak up any extra grease. Chop it into bite-sized pieces and set it aside. Don’t toss the bacon fat! We’ll use a little of it later for flavor.
If you’re feeling fancy, fry a few sage leaves in the bacon grease until crispy. It’s optional, but they add a lovely crunch and aroma.
Step 4: Whip Up the Pumpkin Sauce
In the same skillet (because we love fewer dishes), pour in the olive oil and let it warm up over medium heat. Add the roasted pumpkin puree, heavy cream, garlic powder, nutmeg, salt, and pepper.
Stir everything together and let it simmer gently for 5–7 minutes. The sauce should thicken slightly and smell incredible. Taste and adjust the seasoning if needed. Too thick? Add a splash of chicken broth or water to thin it out.
Step 5: Cook the Gnocchi
Bring a pot of salted water to a gentle boil. Drop the gnocchi pieces in, a few at a time, so they don’t stick together.
You’ll know they’re done when they float to the surface—this takes about 2–3 minutes. Use a slotted spoon to scoop them out and transfer them to a plate.
For an extra layer of flavor, heat a non-stick pan with a tiny bit of bacon fat or olive oil. Sear the cooked gnocchi for about 1–2 minutes per side until golden. It adds a slight crispiness that’s just chef’s kiss.
Step 6: Bring It All Together
Toss the seared gnocchi into the skillet with the pumpkin sauce. Gently stir to coat every piece, making sure nothing gets left out.
Spoon the gnocchi onto a plate, sprinkle the crispy bacon on top, and garnish with fried sage leaves if you made them.
Tips for Success
- Choose the Right Pumpkin: Go for sugar pumpkins or any variety labeled as “pie pumpkin.” They’re sweeter and less watery than jack-o’-lantern pumpkins.
- Don’t Overwork the Dough: The more you mess with the dough, the tougher your gnocchi will be. Handle it gently.
- Keep It Hot, But Not Too Hot: When frying the gnocchi, medium heat is your friend. Too high, and they’ll burn. Too low, and they won’t crisp up.
Why You’ll Love This Recipe
This dish hits all the right notes—soft, pillowy gnocchi paired with the creaminess of pumpkin and the smoky crunch of bacon. It’s rich, satisfying, and low-carb without feeling like you’re “missing out.”
Whether you’re cooking for a crowd or just treating yourself, it’s a meal that turns a regular night into something special.
Storage and Reheating
If you’ve got leftovers (rare, but it happens), store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of cream or broth to bring the sauce back to life.
The gnocchi itself can also be frozen. Just shape the pieces, freeze them on a baking sheet, and transfer them to a freezer bag once solid. Boil straight from frozen when you’re ready to use them.
Pair It with a Side
This dish is pretty filling, but if you want to round it out, serve it with a simple arugula salad tossed with lemon juice and olive oil. The peppery greens balance the richness of the gnocchi perfectly.
So there you have it: keto gnocchi with pumpkin and bacon. It’s the kind of recipe that makes you feel like you’ve accomplished something amazing, without actually being that complicated. If you try it out, let me know how it turns out—I’d love to hear about your kitchen adventures.
Now, roll up your sleeves and get cooking. You’ve got this