• 1 kg pumpkin (skin on)
• 1 tbsp olive oil
• Salt and pepper, to taste

• 1 tsp Loprofin Egg White Replacer
• 2 cups Loprofin Baking Mix, plus ½ cup for kneading

1. Pre-heat oven to 180°C.
2. Remove the skin and seeds from the pumpkin, and chop into 3cm pieces. Place pumpkin into a baking dish and toss through oil. Bake for approximately 30-40 minutes, until tender.
3. In a bowl, mash pumpkin and mix through Loprofin egg white replacer, salt and pepper until smooth. Add Loprofin baking mix, gradually, until the mixture comes away from the side of the bowl. Turn onto a board dusted with Loprofin baking mix and knead until smooth.
4. Using a teaspoon, shape pumpkin mix into ovals and place on a tray. Flatten with a fork.
5. Cook in batches in a saucepan of boiling water for 2-3 minutes or until gnocchi rise to the surface.
6. Drain and serve as is, or with a sauce of your choosing.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.