Low Carb Keto Ricotta Gnocchi
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 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
Description
This recipe blends ricotta, egg, parmesan, coconut flour, xanthan gum, and psyllium husk powder to create a dough for keto-friendly gnocchi. After chilling, the dough is shaped into small logs and cut into pieces. Each piece is then rolled either on a gnocchi board or a fork to create a gentle pattern that holds sauce well.
The gnocchi are fragile compared to traditional potato versions due to the low-carb ingredients, requiring gentle handling. The accompanying sauce is a simple butter-based one with minced garlic and sage leaves, seasoned with salt and black pepper to complement the gnocchi’s subtle taste.
These gnocchi can be served as a low-carb pasta alternative with the warm, aromatic butter sauce. Their soft yet structured texture provides a pleasant mouthfeel that absorbs flavor from the sauce.
The dough can be made ahead and chilled or frozen, with frying performed best when gnocchi are cold and firm but not frozen solid to retain shape and texture during cooking.
Ingredients
- 1 egg large
- ½ cup ricotta cheese 120g
- 1 teaspoon xanthan gum
- ½ teaspoon psyllium husk powder
- 2 tablespoon coconut flour 20g
- ⅓ cup Parmesan Cheese 42g, grated
- salt to taste
SAUCE
- 4 tablespoon butter
- 2 garlic minced, cloves
- 10 sage leaves
- salt
- black pepper
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
- The recipe yields two servings, each with approximately 13 to 15 gnocchi.
- Dough can be frozen for up to three months; thaw fully before frying.
- Fry the gnocchi when cold and firm but not frozen solid to prevent breaking apart.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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