Ricotta Gnocchi Recipe

Bring a taste of Italy to your kitchen with this low-carb ricotta gnocchi. Serve hot from the pan with your favorite keto sauce or simply a drizzle of cream and fresh herbs. I love mine with olive oil, a touch of minced garlic, and lemon zest. Delicious!

3 from 4 votes

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Prep Time 15

Cook Time 10

Chill Time 1 15

Total Time 1 40

Course Dinner, Mains

Cuisine Italian

Servings

Calories 301 kcal

Ingredients

Instructions

In a large mixing bowl, combine the almond flour with the coconut flour and xanthan gum.
In another bowl, combine the ricotta and parmesan cheese. Add the cheese mixture to the flour mixture and mix well. Add the egg and season with salt. Knead it into a sticky dough and shape it into a ball.
Wrap in cling film and refrigerate for at least an hour.
Divide the dough into 1-inch pieces and press down on a baking sheet, to flatten them. Optionally, use a fork to carve lines.
Place in the freezer for 15 minutes.
Heat the olive oil in a non-stick pan and fry the gnocchi for 4-6 minutes until slightly golden and serve immediately.

Notes

Net Carbs: 4.2g

Nutrition

Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.

Copyright

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