Keto Gnocchi
One serving comes out to be 350 Calories,

Fat: 24.0 g (of which Saturated: 14.0 g),
Total carbs: 8.6 g,
Fiber: 4.4 g,
Net Carbs: 4.2 g,
Protein: 23.0 g
Servings Prep Time
2people 5minutes
Cook Time
Servings Prep Time
2people 5minutes
Cook Time
  1. In a medium size bowl, mix together ricotta and parmesan cheese.
  2. In a small bowl, mix together egg, salt, and garlic powder.
  3. Mix the egg mixture into the cheese mixture.
  4. 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.
  5. 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.
  6. 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.
  7. With a sharp knife, cut the rolls into gnocchi, barely ½ inch wide.
  8. 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.
  9. When the gnocchi flow on the surface, cook for another 30 seconds, then gently take them out with a skimmer.
  10. 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!