This delicious Keto Gnocchi gives you the pillowy yet chewy texture you’ve been missing from pasta on a low carb diet! It is the perfect low carb vehicle for all of your favorite pasta sauces and flavors! Can you really eat gnocchi on a low carb or keto diet? You better believe it!!!
To get straight to the keto gnocchi recipe you can use the jump to recipe button – but if you decide to make it please take a minute to read the extra tips in the post to ensure the best results!
I’ve been seeing keto fathead dough around for a long time but hadn’t taken the time to play around with it until a few months ago. Most of the keto fathead dough recipes I’ve seen have baked the dough to make pizza, calzones, breads, and even desserts like danish.
I wanted to come at the keto fathead dough from a different angle though, and see if it could be treated like a low carb pasta dough. If it worked, I had lots of cool ideas to turn keto fathead dough into all kinds of chewy pasta goodness – starting with keto gnocchi!
(Side note, if you are allergic to nuts or just don’t want to mess with a “dough” you should try my keto fettuccini alfredo recipe STAT!)
After a few tries, I finally hit on the right consistency for this Keto Gnocchi dough, and after a couple of rough starts I also finally nailed the right way to cook them to get a pleasant texture that truly mimicked a good gnocchi – in my opinion at least.
Too much egg and the keto gnocchi dough was eggy and crumbly, too little and it was overly chewy and prone to falling apart. Cook the gnocchi too long and it fell apart and got waterlogged, skip the boil and go straight to the pan and they were like hard, chewy pucks!
Once I got this keto gnocchi dough right and the cooking method down though – they were SO good! Now for an easy and delicious sauce!
While you can serve these keto gnocchi with pretty much any low carb pasta sauce, I wanted a delicate flavor for these that wouldn’t overpower the subtle flavor and texture of the gnocchi.
In the end I went with a simple butter sauce flavored with lemon and fresh thyme, and it was perfect if I do say so.
Keto Gnocchi Notes:
I know a lot of you skip right to the recipe but I need you to pay attention here!
You MUST follow the instructions to the letter on this one! Winging it will not suffice! The method isn’t complicated at all in this fathead keto gnocchi recipe – but if you don’t follow the steps the right way you’ll end up with mush and will have wasted money on ingredients.
Then I’ll be flooded with comments about how this recipe doesn’t work, I’m a horrible person, etc. etc. and that really ruins my day OK? So please, I beg of you, do it my way at least the first time to ensure good results!!!
Keto Gnocchi – Low Carb
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
This Keto Gnocchi gives you the pillowy yet chewy texture you’ve been missing from pasta on a low carb diet! Gluten free too!
Ingredients
- 2 cups super fine blanched almond flour
- 2 cups shredded full fat mozzarella cheese
- 1/4 cup butter
- 1 large egg
- 1 large egg yolk
- 1/4 cup salted butter
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh thyme leaves
Instructions
For the Keto Gnocchi:
- Combine the mozzarella cheese and butter in a medium bowl and microwave for 2 minutes.
- Stir, then microwave another minute.
- Stir vigorously with a rubber spatula until fully combined, and then cool for 2 minutes.
- Stir in the egg, egg yolk and almond flour.
- Continue to mix until a rough dough is formed, this could take several minutes.
- Turn out the dough onto a smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed. (if the dough is too wet, add a tablespoon or more of almond flour until workable)
- Form the dough into a long roll about 1 inch in diameter and then cut pieces about 1/2″ wide. You can then form them into almost any bite sized shape you want, but sticking with a simple disk as shown in the photos yielded the best results for me.
- Freeze the gnocchi for 15 minutes to firm them up. before cooking, or freeze them until ready to eat.
- Bring a pot of salted water to a gentle boil – too vigorous and the gnocchi will fall apart.
- Add the gnocchi to the water in small batches and boil for 1 – 2 minutes or until floating.
- Remove the gnocchi with a slotted spoon onto a paper towel lined plate, and cool for 5 minutes before adding to sauce.
For the sauce:
- Melt the butter in a large saute pan.
- Add lemon zest and thyme and cook for about 2 minutes or until fragrant.
- Add the boiled and cooled keto gnocchi to the pan and cook for about 2 minutes, stirring gently to coat with the sauce.
- Season with salt and pepper as desired.
Notes
You MUST follow the instructions to the letter on this one! Winging it will not suffice! The method isn’t complicated at all in this fathead keto gnocchi recipe – but if you don’t follow the steps the right way you’ll end up with mush and will have wasted money on ingredients.
Nutrition info is for gnocchi only in case you want to serve it with a different sauce. With the butter sauce listed here the approximate nutrition info is: 577 calories, 55g fat, 6g net carbs, 22g protein.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Keto dinners
- Method: stovetop
- Cuisine: italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 497
- Fat: 44g
- Carbohydrates: 6g net
- Protein: 22g
Patti @ houseofingrams.com says
This sounds great, I can’t wait to give it a try!
When I make fathead dough for pizza or calzone I put the melted cheese/almond flour into my Kitchenaid to incorporate the egg. I can work it really well while it’s still super hot. I use the paddle attachment. Thanks for this recipe!
Mellissa Sevigny says
That’s a great idea Patti, thanks for sharing your tip!
Ethel says
Can you use this dough to make other pasta noodles?
Mellissa Sevigny says
I haven’t tried it yet Ethel, but theoretically yes. I wouldn’t’ boil them long though as they may disintegrate.
Melissa says
Argh! As I was on the last step, I thought my dough didn’t look like yours. Then I realized my almond flour is from Whole almonds, not blanched. Looks like I better make some real pasta for my picky husband, just in case…
Also I noticed a few people asked whether they could freeze the uncooked gnocchi or save some somehow, but I didn’t see a response from you – do you think it could work?
Maddi says
Same thing happened to me! Tried for about an hour to get the dough proper and they disentegrated in the water (not full boiling at all) almost immediately
CHeryl-Anne says
Oh Wow!
Bellissimo!!
I’m not one to ever post a comment but being new to this keto way of life and coping quite well other than the Italian in me quietly dying bit by bit each carb deprived day these little buttery morsels have bought me a moment of lightly tossed in garlic & sage butter BLISS
Molto Grazie
FYI: I added half of the almond meal to help combine the cheese and butter after second heating and stirring then continued with the egg and final meal and the end result was soft , gnocchi-esque little pillows of heaven ?
Dani kubiak says
Really want to try these. Need to know total carbs—-not net carbs in recipes. Able to help with this! Love your recipes. Thank you!
Suzanne M Tatum says
I track total carbs and fiber also. Just put the ingredients into My Fitness Pal, another app, or an online nutrition calculator…
Taylor @ Food Faith Fitness says
I want this for dinner!
alyssa | everydaymaven says
Wow! These are incredible!!
Carolyn says
I keep meaning to try gnocchi! Your version looks amazeballs, of course.
Ketotastic says
This one is going in my weekly rotation for sure!!!