Low Carb Ricotta Gnocchi
Indulge in the ultimate comfort food with a low-carb twist by making this irresistible Low Carb Ricotta Gnocchi! Crafted with creamy ricotta cheese, nutty almond flour, and a splash of Parmesan, this keto-friendly recipe transforms traditional gnocchi into a light and pillowy delight that’s both satisfying and guilt-free. With just 15 minutes of prep time and a quick simmer to cook, these fluffy bites are perfect for busy weeknights or elegant dinners alike. Serve them simply sautéed in butter for a golden, crispy finish, or elevate with your favorite sauces and fresh herbs like basil or parsley. Gluten-free and packed with flavor, this Low Carb Ricotta Gnocchi is a must-try for health-conscious pasta lovers craving indulgence without compromise!
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Recipe Information
Ingredients
- 1 cup Ricotta cheese
- 1 cup Finely grated Parmesan cheese
- 0.5 cup Almond flour
- 1 large Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Nutmeg
- 2 tablespoons Butter (for serving, optional)
- 2 tablespoons Fresh herbs (such as basil or parsley, for garnish)
Instructions
In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, almond flour, egg, salt, ground black pepper, and nutmeg.
Mix the ingredients together thoroughly with a spoon or spatula until a soft dough forms. The dough should be slightly sticky but hold together.
Lightly dust a clean countertop or cutting board with almond flour. Transfer the dough onto the floured surface.
Divide the dough into 4 equal portions. Roll each portion into a long rope about 1/2 inch in diameter.
Use a sharp knife to cut the ropes into 1-inch pieces to form small gnocchi. Optionally, press the back of a fork against each piece to create the classic gnocchi ridges.
Bring a large pot of salted water to a gentle boil. Reduce the heat to medium so the water is simmering, not boiling violently.
Drop the gnocchi into the simmering water. Cook in batches if necessary to avoid overcrowding the pot.
The gnocchi will sink to the bottom when first added and then float to the surface when cooked, typically after about 2-3 minutes. Once they float, cook for an additional 1 minute, then use a slotted spoon to remove them from the water.
Optional: In a large skillet, melt the butter over medium heat. Add the cooked gnocchi to the skillet and sauté for 1-2 minutes until lightly golden.
Serve the gnocchi immediately, garnished with fresh herbs and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.4 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1192 mg | 92% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 343 mg | 7% | |
*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.
