Here is a special recipe for those of you who are following a paleo diet or the Whole30 program. Avoiding carbs and past that us Italians love so much can be difficult at times, even if it is for a limited period of time. This recipe recalls the consistency of gnocchi and can help to replace the lack of carbs when you’re trying to limit their intake. It is extremely easy to make and this winning ingredients’ combination make this recipe the ideal solution for a lunch or dinner invitation.
Ingredients for 3 portions:
- 400 gr of pumpkin mash
- 200 gr of peeled almonds flour
- 1 egg yolk
- 50 gr of arrowroot (optional)
- 1 teaspoon of salt
- ½ teaspoon of grated nutmeg
- 50 gr of minced leek
- 300 gr of sausage
- 15 gr of dry porcini mushrooms
- 20 gr of coconut oil
Take the pumpkin and cut it in small square blocks. I buy it already cut at Esselunga grocery store. Take a pot, fill it with water and put the pumpkin in it. Let it boil until the pumpkin turns soft. Once the pumpkin is ready, drain it and mash it up in a bowl using a fork or whatever works best for you.
In another bowl mix the almond flour with salt, pepper and nutmeg. If you wish to you arrowroot, you can add it during this step. Once the mix is nice and uniform in consistency, you can add the pumpkin mash to it and the egg yolk: don’t forget to keep on stirring while you do this.
Meanwhile you can also turn the oven on at a temperature of about 170° (static mode) and immerse the dry porcini mushrooms in lukewarm water in a small bowl: leave them for about 30 minutes.
One you’ve done all of the above, you can take a casserole, square or round it doesn’t matter, cover it with baking paper and pour the mix so as to cover it with an even layer. The cream should be about 2cm high. Once you’ve done this, you can put the casserole in the oven for about 50 minutes (after 30 minutes check the oven and adjust according to your oven’s power).
Now you can prepare the sausage and mushroom sauce. Take a medium-sized pan and put the coconut oil with the leek in it: cook until golden (this should take a few minutes). In the meanwhile you can cut the sausage in small pieces, add it to the leek and let it cook until it is no longer pink: at this point you can drain the mushrooms and add them to the pan, along with one spoon of the mushroom water: keep on cooking for about 10 more minutes and according to taste.
Once the 50 minutes have passed, take the casserole out of the oven. Now you have two options: you can leave the pumpkin as it is and cut it as if it was a quiche or you can cut it with cookie cutters as to have small pumpkin circles (just like gnocchi alla romana). After taking this difficult decision, you can place the pumpkin on a plate and add the sausage and mushroom mix: you’re now ready to serve it!
Have a seat and enjoy this wonderful dish… Buon appetito!