Brown-butter-sage pumpkin gnocchi stuffed with feta

Macros: 542 cals, 50g protein, 11g net carbs, 33g fat

For the dough: 2/3 cup Carbonaut flour, 1/3 cup pumpkin purée, 1 egg. Knead and roll until flat. On a lightly floured surface, add small pieces of feta cheese in a vertical line, cut the dough, and fold the edges of the dough across each piece of feta. Boil for 3 minutes.

For the sauce: brown butter (I used ghee) over medium heat with sage leaves. Toss the boiled gnocchi into the sauce. Plate with 2 tbsp Parmesan cheese.