This is my first non-dessert recipe. I simply had to put it up, after my significant other told me at lunch that he was having goosebumps from just how unbelievably good the prepared keto gnocchi were!
We had some leftover Bolognese sauce left, which had been based on Faux spaghetti Bolognese recipe that you can browse for here. For the sauce, I left out carrots and celery to lower the net carbs and used my own homemade mutton bone broth. Had the Bolognese with Shirataki noodles the day before. Sooo, nice!
Heck, maybe I decide to add some more main dish recipes up here, eventually.
Back to the gnocchi: These are really quick and simple to make, no mozzarella melting and stuff. When done, they literally melt in your mouth. They are still quite filling, though. Of course, they’re basically made out of cheese. Gee, I still can’t believe how nice this lunch was!
Anyways, only took a couple of pics with my phone since I didn’t plan this to become a public recipe.
Later on, I decided this gnocchi absolutely deserve public attention! Can’t wait to prepare them again. Already wondering how they’d turn out grilled or fried.
I made a portion that suits two people if they have a nice keto sauce or meat or anything to serve with. If you decide to go for gnocchi only, with no side dishes, you might want to double the ingredients.
- In a medium size bowl, mix together ricotta and parmesan cheese.
- In a small bowl, mix together egg, salt, and garlic powder.
- Mix the egg mixture into the cheese mixture.
- Gradually add in the rest of the dry ingredients: Add in the psyllium husk powder and mix, then add ½ tbsp. flax meal and mix, and so on, until all the flax meal is used.
- Powder a large kitchen cutting desk with grounded almonds. They will make the rolling of the sticky dough easier. I also helped myself with some transparent kitchen foil.
- Roll out two rolls, a good inch thick. Make sure you roll them in the ground almonds, so that you have no problems with stickiness.
- With a sharp knife, cut the rolls into gnocchi, barely ½ inch wide.
- In a large pot, bring slightly salted water to boil. Put in the gnocchi, one by one, so they don't get stuck to each other. Keep the water boiling.
- When the gnocchi flow on the surface, cook for another 30 seconds, then gently take them out with a skimmer.
- The gnocchi are ready to be served with any side dish. They would probably be delicious just drizzled with some extra virgin olive oil. Think of your own dressing, and let me know about the results!
Should I add more main dish keto recipes up here? Leave your comment below and let me know!