(Keto Carbs) 3,4g





Pumpkin keto gnocchi

This is one recipe you’ve probably been waiting for! Because, much like bread, pasta is one of those things that ketonians have yearnings for. Even if doing without carbs has become second nature… Now this recipe takes a bit of preparation and waiting time, but hey – it’s worth it! Just imagine the joy of serving yourself a delicious plate of healthy keto pasta on the basis of Almond Flour, served with herbs and our heavenly lime-flavoured Go-Keto MCT Oil Shape… We’ll also give you some extra serving suggestions. Read on.

The secret: dry ingredients

The trouble with making keto pasta is that unless you do it just right, it tends to get too fluffy, soggy or crumbly. What you want is a nice, firm and elastic pasta dough that will result in that deliciously chewy piece of pasta on your plate. So how do you manage that? The secret is: making sure that you use dry ingredients. That’s why we advice roasting the pumpkin instead of boiling it, and why we try to dry the grated mozzarella as much as possible. The psyllium and xanthan will supply the elasticity to hold together the almond dough. Oh, and please don’t skip the overnight cooling – it’s really necessary for best results.

Serving suggestions

In the recipe underneath, we stick to a subtle, basic dressing for the gnocchi, in which the lime of the MCT oil subtly matches the pumpkin and herbs. Just serve with a rich green salad and you have a keto meal to dream of. But how about these ways to serve your homemade gnocchi?

●  with pesto – an Italian classic!
●  with grilled veggies
●  fried in a bit of oil, just add grated parmesan
●  with fried mushrooms and cream
●  doused with garlic and sage lightly fried in butter or ghee

Let’s just stop there. Because by now, you’re probably headed for the kitchen!

Serves: 2


90g Go-Keto White Almond Flour
60g organic pumpkin
60g mozzarella
1 tbsp Go-Keto Psyllium Powder
1 tsp xanthan gum
1 egg yolk
20g grated parmesan cheese
chopped thyme and/or sage
2 tsp Go-Keto MCT Oil Shape
salt and pepper


  1. Heat the oven at 160 °
  2. Shred the mozzarella and put it between paper towels to dry it. If necessary, put a weight op top.
  3. Cut the pumpkin in slices, pat them dry with a (paper) towel and arrange them on the bottom of an oven dish. Sprinkle with a little salt and just a little olive oil.
  4. Roast the pumpkin in the oven for 20-30 mins. It should be tender dry and golden, not blackened.
  5. Pat the pumpkin dry and mash it to a very fine pulp with a fork.
  6. Mix the grated mozzarella with the psyllium husk and xanthan gum and melt it in a bain-marie.
  7. To the molten mozzarella, add the almond flour, pumpkin mash, a pinch of salt and a dash of powdered nutmeg. Mix well, until you have a dough-like mass. You need to work quickly, while the mozzarella is still soft.
  8. Finally – the dough should be cooler now so that the egg doesn’t cook – mix in the egg yolk. You don’t really need to knead; just aim for a well-mixed mass.
  9. Form the dough into a roll and wrap it in baking paper. Let it rest in the fridge until the next day.
  10. Next day: on a sheet of baking paper, roll out the dough with a rolling pin to a layer of finger thickness. Be careful, the dough won’t be as elastic as gluten dough! Cut in cubes and form into gnocchi – or any shape you like.
  11. Boil the gnocchi in water with a drop of olive oil for about three minutes. Drain very carefully and arrange the gnocchi on two plates.
  12. Serve with the chopped herbs, the grated Parmesan, salt and pepper, a bit butter and a dash of MCT Oil shape. Enjoy!