Low-Carb Gnocchi

Prep Time:   10 Minutes

Cook Time:  5 Minutes

Servings:     2

I recently asked a group of other vegetarian/pescatarian low-carbers for suggestions on foods they enjoyed before their low-carb lifestyle that they wish they could enjoy again. I received a handful of meals/desserts that I'll be trying to make over the next few months, but the first one I wanted to attempt was Gnocchi. I want to try this one first because I, myself, have already had this craving and have tried making it. I had found a few recipes online that I've tried. One recipe was just the fathead recipe boiled and fried, another was an almond and coconut flour heavy recipe that became mushy and fell apart. This morning I decided to make my own combination. I like the fathead dough because it has such a good taste and texture, but I felt it was missing the starchy dense texture. I've learned over the past few weeks that a mix of almond flour and psyllium husk can really create a starchy effect. After a few tries, I think I created what I think is a great keto gnocchi substitute. You can serve this with a huge plate of dark leafy greens (such as asparagus, broccoli, brussel sprout, kale, or spinach) and drizzle your favorite sauce over it. I suggest a super simple butter sauce recipe below.

Gnocchi Ingredients: 

• 4oz mild shredded cheese (from block cheese to avoid added starch in pre-bagged cheese). I used Monterey Jack, but mozzarella would be great too!
• 1.5 oz cream cheese (not the spreadable kind)
• 2 tbsp finely ground almond flour
• 2 tbsp ground psyllium husks
• 1/8 tsp Xanthan Gum
• 2 large egg yolks
• A pinch of salt
• 1 tbsp boiling water
• Also...
• A quart or two of boiling water
• 1-2 tsp salt
• 1 tbsp Salted Butter (or more... amount will depend on if you’ll also be using it as a sauce and what other sides you’ll include in the dish)

Sauce recommendation Ingredients:

• More butter
• Some parsley flakes (I recommend 1/4 tsp per tablespoon of butter)
• Dried basil (I recommend 1/4 tsp per tablespoon of butter)
• Garlic powder (I recommend 1/8 tsp per tablespoon of butter)
• *If you want it creamy, add a splash of heavy cream
• *If you want an alfredo style sauce, add parmesan cheese with the cream
• *If you want a vodka style sauce, add a few tablespoons are your favorite marinara to everything above

Instructions:

1. In a large pot, bring water and 1-2 tsps of salt to a boil
2. In microwave safe bowl (or in pan over low heat) melt cheese and cream cheese together (I do 30 seconds in microwave, stir, and 30 seconds and stir again). Let sit. 
3. in another bowl, combine dry gnocchi ingredients 
4. Add two egg yolks to the cheese mixture and quickly stir until it’s well incorporated. 
5. Create a pocket in the center of the cheese mixture, pour dry mixture in the pocket, add a tablespoon of the boiling water to the dry ingredients and then mix everything together. 
6. Stick mixture in the fridge or freezer until the mixture is cool to the touch and has firmed up enough to easily handle. 
7. Melt butter in saucepan on low heat (turn up to medium-high heat right before you place gnocchi in)
8. Divide mixture into a few sections and roll each one on cutting board or parchment paper into long 1 inch round pieces. Using a sharp knife, slice off 1/2 inch pieces into you gnocchi. 
9. Carefully place the cut pieces into boiling water. Be careful not to crowd the water, the gnocchi may stick together. Boil for 60-90 seconds. The gnocchi will float to the top when ready. 
10. Using a fork or slotted spoon, transfer gnocchi to the saucepan with the melted butter. Lightly brown one side (about 60 seconds, but keep an eye on it), then flip and brown the other side a bit more (browning one side a bit more helps the gnocchi keep shape, but isn’t necessary).
11. Remove gnocchi from heat and serve warm. 

Simple (but very tasty) Butter Sauce:

1. Add a few more tablespoons of butter to the sauce pan and turn heat to low. Add parsley flakes, dried basil, and garlic powder to taste. If you you want a more creamy, Alfredo-like sauce, add a splash of heavy cream and a sprinkle of Parmesan cheese. If you want a vodka type sauce, do everything above plus add a few tablespoons of marinara sauce. 
2. Drizzle sauce on the gnocchi and leafy green veggies and ENJOY!

Here are the Nutrition Facts per 1 serving I got using MyFitnessPal. Keep in mind all brands can have different nutrition values, so feel free to enter your ingredients to your nutrition tracker of choice.