Low Carb Keto Ricotta Gnocchi
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
23 mins
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Servings
2
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Calories
473 kcal
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Course
Main Course
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Cuisine
Italian
Low Carb Keto Ricotta Gnocchi
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The combination of ricotta and parmesan makes these keto gnocchi super tasty yet low in carbs. Served with a buttery crispy fried sage sauce, this recipe is pure keto comfort food!
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Ingredients
- 1 large egg
- ½ cup ricotta 120g
- 1 teaspoon xanthan gum
- ½ teaspoon Psyllium Husk Powder
- 2 tablespoon coconut flour 20g
- ⅓ cup grated parmesan 42g
- salt to taste
SAUCE
- 4 tablespoon butter
- 2 garlic cloves minced
- 10 sage leaves
- salt and pepper
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Instructions
- Place the egg in a mixing bowl and whisk with an electric whisk for 1 minute.
- Add ricotta, parmesan and salt and whisk once more until smooth.
- Add coconut flour and sprinkle evenly across the surface the xanthan and psyllium husk powder.
- Whisk to combine then stir with spatula to bring together. Place in the fridge for 1 hour. You can speed this up by placing in the freezer for about 15 minutes. Alternatively, this can be made the night before and kept covered in the fridge overnight.
- Roll the dough into a ball and cut into quarters. The dough will be a little sticky. Oil your hands and roll into a thin log. Cut into 1 - 1.5 inch pieces.
- If using a gnocchi board, slightly round the edges then press down and roll slightly using your thumb. As the dough is more fragile than a regular dough you don’t push away hard, more, press and gently roll. Repeat for all the pieces.
- If using a fork, roll each piece into a ball and press with a fork.
- Place on a baking tray lined with parchment paper and freeze for 20 minutes, or until firm, but not totally frozen.
- Heat the butter in a pan. Fry the gnocchi and garlic on one side for about 1.5 minutes, then carefully turn each piece over with a spoon, add the sage and cook for another 1.5 minutes or until golden on both sides.
- Serve with cracked black pepper.
Notes
- Net carbs: 4.8g per serving. Makes 2 portions of 13-15 gnocchi each.
- The dough is freezable for up to 3 months. Defrost before frying. The gnocchi should be really cold and firm to fry but not frozen solid.
Nutrition Information
Show Details
Calories
473kcal
(24%)
Total Carbohydrates
8.2g
Protein
19.7g
(39%)
Fat
40.2g
(62%)
Fiber
3.4g
(14%)
Sugar
1.2g
(2%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Total Carbohydrates | 8.2g | 3% |
| Protein | 19.7g | 39% |
| Fat | 40.2g | 62% |
| Fiber | 3.4g | 14% |
| Sugar | 1.2g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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