Directions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the ground pork, rosemary, sage, salt, and pepper. Mix until well combined.
In a separate bowl, whisk together the almond flour, coconut flour, and eggs to form a dough.
Divide the dough into small portions and flatten each piece. Place a spoonful of the pork mixture in the center of each piece of dough, then fold the dough over to form dumplings.
Heat olive oil in a large oven-safe skillet over medium heat. Add the dumplings and cook until golden brown on all sides, about 5 minutes.
In a small bowl, whisk together the heavy cream and chicken broth. Pour this mixture over the dumplings in the skillet.
Sprinkle the Parmesan cheese over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the dumplings are cooked through and the sauce is bubbling.
Serve hot, garnished with additional herbs if desired.
Variations & Tips
For a spicier version, add a pinch of red pepper flakes to the pork mixture. You can also experiment with different herbs, such as thyme or oregano, to change the flavor profile. If you prefer a thicker sauce, add a teaspoon of xanthan gum to the cream and broth mixture before pouring it over the dumplings. For a dairy-free option, substitute the heavy cream with coconut cream and the Parmesan with nutritional yeast.
