Description
A delicious and easy recipe for gluten-free and keto-friendly ricotta gnocchi that will amaze your taste buds!
Ingredients
Scale
- 2 cups ricotta cheese, well-drained
- 1 large egg
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon nutmeg (optional)
- 1 tablespoon olive oil (for cooking)
Instructions
- In a large mixing bowl, combine the ricotta cheese, egg, almond flour, Parmesan cheese, salt, black pepper, garlic powder, and nutmeg (if using). Mix until a soft dough forms.
- Lightly flour a clean surface with almond flour. Divide the dough into four equal portions. Roll each portion into a long rope, about 1/2 inch thick.
- Cut the ropes into 1-inch pieces to form the gnocchi. Use a fork to gently press down on each piece to create ridges, which will help hold the sauce.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water in batches. Cook until they float to the surface, about 2-3 minutes.
- Remove the gnocchi with a slotted spoon and transfer them to a plate.
- In a large skillet, heat the olive oil over medium heat. Add the cooked gnocchi and sauté for 2-3 minutes until golden brown and slightly crispy.
- Serve immediately with your favorite sauce or toppings.
Notes
- For added flavor, mix in fresh herbs like basil or parsley into the dough.
- Serve with a simple butter and sage sauce by melting butter in a skillet, adding fresh sage leaves, and tossing the gnocchi in the mixture for a delicious finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg