This easy and tasty keto gnocchi recipe is a great option for anyone following a low-carb diet. If you’ve been missing pasta since starting keto, this dish might just become your new favorite.
It’s a clever way to enjoy the comfort of traditional Italian food without all the carbs. Making gnocchi from scratch might sound hard, but don’t worry – this recipe is actually pretty simple.
You’ll use almond flour and mozzarella cheese instead of regular flour, which keeps the carb count low. The result is a soft, chewy gnocchi that’s just as satisfying as the real thing.
You can serve these gnocchi with all kinds of sauces, from a simple butter and herb sauce (like the one in this recipe) to a rich tomato sauce or even a creamy Alfredo. It’s a great base for experimenting with different flavors.
👍 Why You’ll Love This Recipe
Low-Carb Comfort Food: It’s a great way to satisfy your cravings for Italian food while keeping your carb count low. You get all the taste and texture of traditional gnocchi, but with ingredients that fit your low-carb lifestyle.
Simple Ingredients: You only need a few main ingredients to make these gnocchi – mozzarella cheese, almond flour, eggs, and butter. These are things you probably already have in your kitchen if you’re following a keto diet.
High in Protein: Thanks to the cheese and eggs, these gnocchi are higher in protein than traditional versions. This makes them more filling and satisfying, which is great for keeping you full on a keto diet.
Nutrient-Dense: Almond flour is more nutrient-dense than regular wheat flour. It’s high in vitamin E, magnesium, and healthy fats. So not only are you cutting carbs, but you’re also adding some extra nutrients to your meal.
✨ Recipe Ingredients
- 2 cups Mozzarella Cheese (shredded)
- 1 Egg (large)
- 2 cups Almond Flour (fine) – I recommend this one (amazon)
- 1/4 cup Butter
- 1 Egg Yolk (large egg)
For The Sauce
- 1/4 cup butter (salted)
- 1 teaspoon Thyme Leaves
- 3/4 teaspoon Lemon Zest (grated)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by combining the mozzarella cheese and butter in a microwave-safe bowl, and microwave it for 1:30-2 minutes until melted. Stir and microwave for 1 more minute.
Step 2
Using a rubber spatula, stir really well until combined, and then let it cool for 2-3 minutes.
Step 3
Add the egg yolk, the whole egg, and almond flour. Mix really well until the dough forms – it took me about 3 minutes.
Step 4
Knead the dough on parchment paper until it’s semi-stretchy. In my case, the dough was too wet, so I added just a bit of almond flour and it was perfect.
Step 5
Form the dough into a long roll – about 1 inch in diameter. Then cut small pieces – about half an inch wide. Freeze them for 20 minutes so they firm up.
Step 6
Place a pot with salted water over medium heat and bring the water to a gentle boil. You don’t want it to really boil vigorously because this will ruin the gnocchi.
Step 7
Start adding the gnocchi to the water in small batches. After about a minute and a half, they will start floating – then you can remove them onto a plate lined with paper towel. For added texture, you can also lightly fry the cooked gnocchi in a pan with a bit of butter.
Step 8
Now we will make the sauce. Start by melting the butter in a large pan. Add the thyme leaves and lemon zest and cook for 2-3 minutes.
Add the cooled gnocchi to the pan and cook for a minute or two, mixing them with the sauce.
💡Tips
1. Knead, Knead, Knead
Don’t be afraid to really work that dough. Kneading helps developing the texture of your gnocchi. Spend at least 3-5 minutes kneading.
The dough should become smooth and slightly stretchy. If it’s too sticky, add a little more almond flour, but do this gradually.
Too much flour can make your gnocchi heavy. The dough should feel like play-doh – pliable but not sticky.
2. Freeze Before Cooking
Don’t skip the freezing step! Putting the shaped gnocchi in the freezer for about 20 minutes before cooking helps them hold their shape when you boil them. If you cook them right away, they might fall apart in the water.
While they’re freezing, you can get your pot of water ready and start preparing your sauce. The gnocchi don’t need to be rock solid, just firm to the touch.
If you’re not cooking them right away, you can freeze them completely and store them in a freezer bag for later use.
3. Gentle Boil
When cooking the gnocchi, use a large pot of water and keep it at a gentle boil, not a rolling boil as this can break apart your gnocchi. Add them to the pot a few at a time so they’re not crowded.
They’re done when they float to the surface, which usually takes about 1-2 minutes. Use a slotted spoon to remove them from the water.
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FAQ
1. Can I use coconut flour instead of almond flour?
It’s not recommended to substitute coconut flour for almond flour in this recipe. Coconut flour absorbs much more liquid than almond flour, so it would completely change the texture of your gnocchi.
2. Can I bake these gnocchi instead of boiling them?
While traditional gnocchi are boiled, you could try baking these keto gnocchi for a different texture.
To bake them, place the shaped gnocchi on a baking sheet lined with parchment paper. Brush them lightly with olive oil or melted butter. Bake at 375°F (190°C) for about 20 minutes, or until they’re golden brown.
Keep in mind that baked gnocchi will have a firmer, slightly crispy exterior compared to boiled gnocchi.
3. Why did my gnocchi fall apart when cooking?
Make sure your dough isn’t too sticky – add a bit more almond flour if needed. Always chill the shaped gnocchi in the freezer for at least 20 minutes before cooking. And keep the water at a gentle boil, not a rolling boil, when you cook them.
Keto Gnocchi
Ingredients
- 2 cups Mozzarella Cheese shredded
- 1 Egg large
- 2 cups Almond Flour fine - I recommend this one (amazon)
- 1/4 cup Butter
- 1 Egg Yolk large egg
For The Sauce
- 1/4 cup butter salted
- 1 teaspoon Thyme Leaves
- 3/4 teaspoon Lemon Zest grated
Instructions
- Start by combining the mozzarella cheese and butter in a microwave-safe bowl, and microwave it for 1:30-2 minutes until melted. Stir and microwave for 1 more minute.
- Using a rubber spatula, stir really well until combined, and then let it cool for 2-3 minutes.
- Add the egg yolk, the whole egg, and almond flour. Mix really well until the dough forms – it took me about 3 minutes.
- Knead the dough on parchment paper until it’s semi-stretchy. In my case, the dough was too wet, so I added just a bit of almond flour and it was perfect.
- Form the dough into a long roll – about 1 inch in diameter. Then cut small pieces – about half an inch wide. Freeze them for 20 minutes so they firm up.
- Place a pot with salted water over medium heat and bring the water to a gentle boil. You don’t want it to really boil vigorously because this will ruin the gnocchi.
- Start adding the gnocchi to the water in small batches. After about a minute and a half, they will start floating – then you can remove them onto a plate lined with paper towel. For added texture, you can also lightly fry the cooked gnocchi in a pan with a bit of butter.
- Now we will make the sauce. Start by melting the butter in a large pan. Add the thyme leaves and lemon zest and cook for 2-3 minutes.Add the cooled gnocchi to the pan and cook for a minute or two, mixing them with the sauce.