If you’re missing gnocchi and pasta to have with your favorite Italian sauce, this recipe for an easy Keto Gnocchi will have you rejoicing! Not only is it keto friendly with only 5 grams of carbs per serving, it’s really good!
I LOVE potato gnocchi and have been missing it since going off carbs. I’ll admit that I was skeptical that a gnocchi substitute could be made that was worth its salt, but I really wanted to try.
I’ve had ricotta gnocchi many times before, and while they also have wheat flour in them, I didn’t think it was out of the question to use almond flour instead. I’ve made really good almond flour biscuits and gravy where both parts used almond flour as a substitute and they worked out great.
If it was possible at all, this would be a huge breakthrough for my diet, because it could be used with any sauce and would really expand my menu options.
So I set out to try some of the keto gnocchi recipes currently available. I started out with two different approaches. Both had their merits, but also their weaknesses. I tried a combo of the two to try to capture the best parts of each and it turned out pretty great.
For some reason, most of the things I make with alternative flours turn out best when I use a combination of almond flour and coconut flour, like these great Pumpkin Spice Muffins. The two together, usually with a bit of xanthan gum mixed in, gives the best texture – not too stiff, not too mealy. This recipe is no different. It’s best with a mixture of both.
How to Make Keto Ricotta Gnocchi
As you can tell from that headline, the ricotta option worked out the best in my experimental batches. I tried making a fathead dough version, with mozzarella cheese and cream cheese, and while it was good, it didn’t have the same pillowy soft texture these had.
Step 1: Mix the dough
In a mixing bowl, combine the almond flour, coconut flour, xanthan gum, and salt. Stir well. If you’re wondering if you have to use the xanthan gum, you do.
If you don’t add the xanthan gum, there will be not stickiness that keeps the dough together. You can substitute it with gelatine, if necessary.
Add the ricotta, Parmesan cheese, and egg to the dry ingredients. Stir until a dough forms. For me, this was the perfect mixture. It was a bit sticky but it wasn’t too dry or too wet. It was very much like a regular potato gnocchi dough would be.
Add water only if the dough is too stiff or dry. It should be quite pliable.
Wet your hands. This will keep the dough from sticking to your fingers. Form the dough into a ball, then knead it 2-3 times just to bring it together. Wrap it in plastic wrap and refrigerate for 15-30 minutes.
Step 2: Roll & Cut
When you’re ready to make the gnocchi, remove the dough from the refrigerator and discard the plastic wrap. Cut the ball into two pieces.
On a cutting board, roll one ball at a time into a long log. You can do this by forming a log shape, then put it down on the board and roll it toward you with your fingers extended. Push outward slightly to elongate the log.
When the log gets to about 1 inch in diameter, cut it into 1” pieces.
If you want to add the fork marks, which can help the sauce stick to the gnocchi, push down on each piece with the back of a fork.
Step 3: Cook or Freeze
At this point, you can either cook the gnocchi right away, or you can freeze them for later.
The best way to freeze gnocchi is to flash freeze them individually, then move them to a container or plastic bag where you can store them for up to 3 months.
To flash freeze, add the gnocchi pieces, set apart, on a flat plate or tray that will fit in your freezer. Freeze for about 15 minutes. Then remove and the pieces will no longer stick together, so you can put them in a bag together to freeze.
How to Cook Gnocchi
It’s not necessary to boil these gnocchi. While it’s possible to boil them with out them falling apart in the water, I don’t think it leads to the best texture. Frying them in a skillet is the optimal way.
Heat a skillet over medium high heat. Add butter. When melted, add the gnocchi to the pan. Fry until lightly fried on one side, then flip and fry on the other side, about 3 minutes per side.
If you over fry them, they can get crunchy or hard on the outside, which is also not idea, so just give them a light sizzle.
If you want to add sage and walnuts to the final dish, add them to the pan at the same time as the gnocchi.
If you’d rather serve the gnocchi with another sauce, like pesto or tomato sauce, prepare that sauce in another dish, and toss the gnocchi gently into the sauce when they’re done frying.
How Many Carbs in Keto Gnocchi?
There are 5 net grams of carbs in one serving of keto gnocchi. The carbs come from the almond and coconut flours, as well as the xanthan gum.
The sauce we used is just browned butter, walnuts and sage, which will add an additional net carb for the walnuts. Other sauces you choose may include more carbs than what is in the gnocchi. If you need to cut down the carbs, I would recommend dividing it into 6 servings.
If you like this recipe, you’ll want to check our our keto pizza dough. It’s very similar, but
More Recipes to Try
- 1 cup finely ground almond flour
- 2 tbsp coconut flour
- 1 1/2 tsp xanthan gum
- 1/8 tsp salt
- 1/2 cup ricotta cheese
- 2 tbsp grated Parmesan cheese
- 1 large egg
- 1 tbsp water only if necessary
- 2 tbsp butter for frying
- Toppings or sauce of choice
- In a mixing bowl, combine the almond flour, coconut flour, xanthan gum, and salt. Stir well. Add the ricotta, Parmesan, and egg. Stir until a dough forms. Add water only if the dough is too stiff.
- Form the dough into a ball. Wet your hands. Knead the dough 2-3 times to bring it together. Wrap in plastic wrap and refrigerate for 15-30 minutes.
- Remove from refrigerator and discard the plastic wrap. Cut the ball into 2. Roll one ball at a time into a long log. Cut into 1” pieces.
- Heat a skillet over medium high heat. Add the butter. When melted, add the gnocchi to the pan. Fry until golden on one side, then flip and fry on the other side, about 4 minutes per side.
- Serve with grated Parmesan cheese, toasted walnuts, and crispy sage, or dress with pesto or tomato sauce.
- If the dough is stiff, add a small amount of water to loosen it up.
- You can replace the xanthan gum with 3 teaspoons of unflavored gelatin, if necessary.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Read More About a Low-Carb Lifestyle
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