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Low Carb Keto Ricotta Gnocchi
5 from 45 votes

Low Carb Keto Ricotta Gnocchi

Low Carb Keto Ricotta Gnocchi are small, soft dumplings made from ricotta cheese, egg, coconut flour, and binding agents xanthan gum and psyllium husk powder. These gnocchi have a delicate texture suitable for frying, served with a sage and garlic butter sauce that enhances their mild flavor.

Prep Time
20 mins
Cook Time
3 mins
Total Time
23 mins
Servings: 2
Calories: 473 kcal
Course: Main Course
Cuisine: Italian

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
  • black pepper
  • salt

Instructions

    Cup of Yum
  1. Place the egg in a mixing bowl and whisk with an electric whisk for 1 minute.
  2. Add ricotta, parmesan and salt and whisk once more until smooth.
  3. Add coconut flour and sprinkle evenly across the surface the xanthan and psyllium husk powder.
  4. 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.
  5. 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.
  6. 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.
  7. If using a fork, roll each piece into a ball and press with a fork.
  8. Place on a baking tray lined with parchment paper and freeze for 20 minutes, or until firm, but not totally frozen.
  9. 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.
  10. 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

Calories 473kcal (24%) Total Carbohydrates 8.2g (3%) Protein 19.7g (39%) Fat 40.2g (62%) Fiber 3.4g (14%) Sugar 1.2g (2%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 473

% 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.