Gnocchi

Keto Recipes

A keto version of gnocchi that you're guaranteed to love.

Servings: 5

Split into 5 equal portions.

Nutritional Info (Per Serving)

Calories Fats (g) Protein (g) Net Carbs (g)
497.0 44.0 22.0 6.0

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Instructions

  1. Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute.
  2. Stir, then microwave another minute.
  3. Stir until fully combined and cool for 2 minutes.
  4. Stir in the egg and egg yolk until combined.
  5. Add the almond flour and stir with a large spoon until combined.
  6. Turn out dough onto a smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed. (if the dough is too wet, add a tablespoon or more of almond flour until workable)
  7. Form the dough into a long roll about 1 inch in diameter and then cut pieces about 1/2″ wide. You can then form them into almost any bite-sized shape you want, but sticking with a simple disk as shown in the photos yielded the best results for me.
  8. Freeze the gnocchi for 10 minutes to firm them up.
  9. Bring a pot of salted water to a gentle boil – too vigorous and the gnocchi will fall apart.
  10. Add the gnocchi to the water in small batches and boil for 1 – 2 minutes or until floating.
  11. Remove the gnocchi with a slotted spoon onto a paper towel lined plate, and cool for 5 minutes before adding to sauce.

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