Sweet Gnocchi with Poppy Seed

Lectin Free Gourmet
12 hours ago
1 min read

This lectin-free sweet gnocchi recipe is a comforting and elegant take on a traditional Austrian dessert (often served at ski huts) . Soft, tender dumplings with a gentle bite reflect the deep-rooted dumpling culture found throughout Austrian cuisine. The delicate flavor highlights high-quality ingredients, while the lectin-free preparation keeps the dish light and nourishing. Tossed in butter and finished with a subtly sweet topping, the gnocchi feel rich without being heavy. The recipe is simple, approachable, and deeply satisfying, making it ideal for everyday enjoyment as well as special occasions. It beautifully shows how beloved Austrian classics can be reinterpreted in a modern, lectin-free way while preserving their warmth, heritage, and nostalgic comfort.

Ingredients (4 servings)

Gnocchi / Noodles

7 oz (about 1¼ cups) Lectin Free PANCAKE & COOKIE MIX
2 large chicken eggs
2 tablespoons melted ghee, tallow or sheep butter
2–4 tablespoons water (as needed)
Pinch of salt

Poppy Seed Coating

3.5 oz (about ¾ cup) ground poppy seeds
2–3 tablespoons allulose (to taste)
2.5 oz (about 5 tablespoons) melted ghee, tallow or sheep butter

Preparation

Prepare the noodle dough by mixing all ingredients into a smooth, pliable dough. Let it rest for 20–30 minutes.
Roll the dough on a lightly floured surface into long strands about finger-thick.
Cut into short pieces and shape gently.
Cook the noodles in lightly salted boiling water until they float to the surface. Remove and drain well.
Melt the butter in a pan, add the cooked noodles, and toss gently.
Sprinkle with ground poppy seeds and allulose, toss again, and serve warm.