Low Carb Gnocchi alla Romana
Indulge in a comforting yet guilt-free twist on a classic Italian favorite with this Low Carb Gnocchi alla Romana. Crafted from creamy ricotta, almond flour, and Parmesan cheese, these golden-baked rounds deliver the traditional flavors of Roman gnocchi with a keto-friendly makeover. Perfectly seasoned with nutmeg, black pepper, and a touch of salty Parmesan, each piece is baked to perfection, then finished with a drizzle of indulgent melted butter and aromatic crispy sage leaves. Ready in under an hour, this easy-to-make recipe is gluten-free, low-carb, and ideal for anyone seeking a wholesome yet elegant dinner option. Serve it as a show-stopping appetizer or a satisfying main dish that’s sure to delight!
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Recipe Information
Ingredients
- 250 grams Ricotta cheese
- 120 grams Almond flour
- 60 grams Parmesan cheese
- 2 large Eggs
- 50 grams Unsalted butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Black pepper
- 5 leaves Fresh sage leaves
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ricotta cheese, almond flour, and half of the Parmesan cheese (30 grams). Mix until well combined.
Add the eggs to the bowl and mix until the ingredients form a smooth dough-like consistency.
Stir in the salt, nutmeg, and black pepper, adjusting to taste.
Place the dough on a well-floured surface (using almond flour) and roll it into a log approximately 5 cm in diameter. Wrap in plastic wrap and refrigerate for 30 minutes to firm up.
Once firm, cut the log into 1 cm thick slices and arrange the slices on the prepared baking sheet.
Melt the butter in a small saucepan over low heat. Pour the melted butter over the gnocchi slices, ensuring they are evenly coated.
Sprinkle the remaining Parmesan cheese on top of the gnocchi slices.
Bake in the preheated oven for 20 minutes or until the tops are golden brown and the cheese has melted.
In the last 5 minutes of baking, add the sage leaves to the baking sheet to crisp up.
Once baked, remove from the oven and allow to cool slightly before serving.
Serve the Low Carb Gnocchi alla Romana warm, garnished with the crispy sage leaves.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.2 g | 200% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 1968 mg | 86% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 5.3 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1906 mg | 147% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 428 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
