Gluten Free & Keto Ricotta Gnocchi

Drizzling olive oil onto keto ricotta gnocchi

Gluten Free & Keto Ricotta Gnocchi

These gluten free and keto ricotta gnocchi are a classic favorite here at gnom-gnom! Expect pillowy-soft gnocchi, perfect to pair with a classic marinara or a refreshingly simple mediterranean yogurt sauce.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Appetizer, Entree, Main

Cuisine Italian, Keto

Keyword gluten free ricotta gnocchi, keto gnocchi, keto ricotta gnocchi, low carb gnocchi

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 250kcal

Ingredients

For the keto ricotta gnocchi

128 g almond flour
14 g coconut flour
2 teaspoons xanthan gum
210 g ricotta cheese
75 g Parmesan cheese freshly grated
kosher salt to taste
1 egg lightly beaten

For the sage butter

3-4 tablespoons grass-fed butter as needed
1 tablespoon extra virgin olive oil for cooking
2 cloves garlic thinly sliced
8-10 sage leaves
black pepper freshly ground to taste

For the mediterranean yogurt sauce (two servings)

140 g Greek-style yogurt
1 clove garlic ran through a press
2 teaspoons extra virgin olive oil
1/2-1 teaspoon red wine vinegar to taste
kosher salt to taste
black pepper freshly ground to taste

Serving suggestions

spinach steamed
cherry tomatoes

Metric - US Cups

Instructions

For the keto ricotta gnocchi

Add almond flour, coconut flour and xanthan gum to a medium bowl and whisk until thoroughly combined. Set aside.
Add ricotta and parmesan to a large bowl and mix with a spoon until well combined. Add in flour mixture and mix well. Season to taste with salt and mix in the egg. The dough should be sticky, but form into a ball easily. If it doesn't (different moisture levels in cheese etc), feel free to add in more almond flour a little at a time. Wrap in cling film (saran wrap) and refrigerate for at least an hour.
Remove dough from the fridge and form into rounds (roughly 1 inch big). The dough will be soft and still lightly sticky, but should form into rounds with ease. Place in a tray and press down with a fork to lightly flatten them. Freeze for 15 minutes before frying, and the gnocchi can be frozen at this point for up to two months.
Heat up butter and oil in a skillet or pan over medium/low heat. Once warm, add in garlic slivers and sage leaves. When the garlic is just lightly golden, add in the chilled gnocchi flat-side down along some freshly ground black pepper. Move the pan around to keep them from sticking, basting them throughout the cooking. They will be fragile, so handle with care. When ready, the bottom will have formed a deep-golden crust (see pictures), about 4-5 minutes.
Serve right away atop a bed of steamed spinach, yogurt sauce and a handful cherry tomatoes (optional).

For the mediterranean yogurt sauce

Mix all ingredients together and refrigerate until needed.

Notes

Feel free to go ahead and freeze the gnocchi, but you’ll want to thaw them out slightly before cooking.

Keep in mind that nutrition facts were estimated per 80g serving of the gnocchi only, and the recipe yields 6 servings.

Nutrition

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