Keto Gnocchi
Equipment
- Large microwave-safe bowl
- Silicone spatula
- Parchment paper
- Sharp knife or bench scraper
- Rimmed baking sheet
- Large pot
- Slotted spoon
- Large skillet stainless or cast iron
- Microplane or fine grater
Ingredients
For the Gnocchi
- 2 cups low-moisture part-skim mozzarella pre-shredded (8 oz / 226 g) - do not use fresh mozzarella
- 1 cup blanched almond flour 96 g, plus 1-2 tbsp extra for dusting
- 1/4 cup Parmesan finely grated (25 g)
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1/2 tsp garlic powder
- 1/2 tsp fine sea salt
- 1/4 tsp xanthan gum optional but recommended
For the Browned Butter Sage Finish
- 3 tbsp unsalted butter
- 10 fresh sage leaves whole, not chopped
- 1 clove garlic thinly sliced
- 1/2 tsp lemon zest added off the heat
- 1/4 tsp black pepper freshly cracked
- 2 tbsp Parmesan grated, for serving
- 1 tbsp salt for the cooking water
Instructions
Make the Dough
- Melt the cheeses: Combine the mozzarella and Parmesan in a large microwave-safe bowl. Microwave 30 seconds, stir, then microwave 30 seconds more, until smooth and stretchy. Add 15 more seconds if any shreds remain.
- Add the dry ingredients: Working quickly while the cheese is hot, stir in the almond flour, garlic powder, salt, and xanthan gum with a silicone spatula until a shaggy dough forms.
- Cool, then add the eggs: Let the dough cool for 2 minutes so the egg does not scramble. Add the whole egg and egg yolk, then fold until the dough is an even pale yellow with no streaks.
- Knead: Turn onto parchment and knead for 1 minute until smooth and slightly elastic. Add 1 tbsp almond flour if sticky; microwave 10 seconds if it stiffens.
Shape and Chill
- Roll and cut: Divide the dough into 4 pieces. Roll each into a 3/4-inch rope and cut into 3/4-inch pillows. Press each gently against the back of a fork to make ridges, if desired.
- Chill: Arrange in a single layer on a parchment-lined baking sheet. Refrigerate 20 minutes, or freeze 15 minutes. Do not skip this step.
Cook and Finish
- Simmer gently: Bring a large pot of salted water to a gentle simmer - small bubbles, not a rolling boil. Add half the gnocchi. They will sink, then float in 60 to 90 seconds. Cook 30 seconds after they float, then lift out with a slotted spoon onto paper towels. Repeat with the remaining gnocchi.
- Brown the butter: Melt the butter in a large skillet over medium heat. Add the sliced garlic and sage leaves and cook 1 to 2 minutes, until the butter smells nutty and the sage is crisp.
- Sear: Add the gnocchi in a single layer, working in batches so the pan is not crowded. Sear 2 to 3 minutes per side until deeply golden.
- Serve: Remove from the heat. Stir in the lemon zest and black pepper, top with Parmesan, and serve immediately while the edges are still crisp.
Notes
Pre-shredded low-moisture mozzarella only. Fresh mozzarella holds too much water and the dough will not come together.
A gentle simmer is essential. A hard rolling boil is the number one reason keto gnocchi falls apart.
Do not skip the chill. Cold dough holds its shape; room-temperature dough does not.
No xanthan gum? Add 2 extra tablespoons of almond flour instead.
Use blanched almond flour, not almond meal. Almond meal makes the dough fragile and speckled.
Freezing: Freeze uncooked for up to 3 months. Simmer straight from frozen, adding 30 seconds.
Reheating: Skillet with butter only. The microwave re-melts the cheese and ruins the texture.