Low Carb Tomato Gnocchi
Indulge in a comforting classic with a healthy twist—Low Carb Tomato Gnocchi! This gluten-free recipe combines the rich nuttiness of almond flour with the savory satisfaction of grated Parmesan cheese and a pop of tomato paste for a flavorful, vibrant dough. Perfect for those following a keto or low-carb lifestyle, these pillowy gnocchi are quick to prepare, requiring just 15 minutes of prep and 10 minutes of cook time. After a brief boil, they’re pan-fried to golden perfection in buttery goodness, creating a crispy exterior that contrasts beautifully with the soft, tender inside. Garnish with fresh basil leaves for a burst of herbaceous flavor, and don’t forget to pair with your favorite low-carb tomato sauce. This two-serving dish is ideal for a cozy dinner or an impressive date night meal. Packed with flavor and texture, this recipe redefines comfort food without compromising your dietary goals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 1 cup Grated Parmesan cheese
- 2 tablespoons Tomato paste
- 1 Egg yolk
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh basil leaves (optional garnish)
Instructions
In a medium-sized mixing bowl, combine almond flour, grated Parmesan cheese, garlic powder, salt, and black pepper. Mix well to evenly distribute the dry ingredients.
Add the tomato paste and egg yolk to the dry ingredients. Mix thoroughly with a fork or your hands until a soft dough forms. If the dough feels sticky, add a little extra almond flour, a teaspoon at a time.
Transfer the dough onto a clean surface lightly dusted with almond flour. Gently knead the dough for about 1-2 minutes until it is smooth and pliable.
Divide the dough into 4 equal portions. Roll each portion into a long, thin rope, about 1/2 inch in diameter. Use a sharp knife or bench scraper to cut the ropes into 3/4-inch pieces to form your gnocchi.
Bring a pot of salted water to a gentle boil. Add the gnocchi in small batches, being careful not to overcrowd the pot. Cook the gnocchi for 2-3 minutes or until they float to the top, indicating they are done. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain.
In a large skillet, melt the unsalted butter over medium heat. Once the butter is melted and slightly browned, add the cooked gnocchi to the skillet. Sauté for 2-3 minutes until golden and crispy on the outside.
Serve the gnocchi warm, optionally garnished with fresh basil leaves for added flavor and presentation. Pair with your favorite low-carb tomato sauce, if desired.
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 1983 mg | 86% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 8.0 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1134 mg | 87% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 387 mg | 8% | |
*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.
