“This is a basic, undressed ‘gnocchi’ recipe loosely based on the fathead dough concept. It looks a little rustic, but it does the job! It will need to be served with a sauce and some great ideas include Smoked Bacon & Tomato or Spinach and Pesto. The gnocchi itself is incredibly filling, so this recipe could serve 2 people as a main meal, or 4 as side dishe. (Then halve the macros accordingly.) UPDATE: This recipe is quite dated, and I now have a MUCH BETTER (nut-free!) “Cheesy Gnocchi” in my second book Lazy Keto Kitchen. ” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Keto Gnocchi…
Fathead dough recipe typically consists of mozzarella cheese, cream cheese, almond flour, and egg. It is is a popular low carb alternative, and can be transformed into delicious gnocchi with just a few simple adjustments.
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Start by preparing the fathead dough as usual. Once trimmed into bite-sized pieces, you can gently press the pieces with a fork to create the characteristic ridges.
The gnocchi is then boiled until they float, just like regular gnocchi. This cooking process will give the gnocchi a soft and fluffy texture. Once cooked, you can serve the keto gnocchi with your favorite low-carb sauces.
With this creative adaptation, those following a ketogenic diet can indulge in a comforting and satisfying plate of gnocchi. It’s a fantastic way to enjoy a keto-friendly twist on a beloved Italian dish without sacrificing flavour or texture.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Keto Gnocchi, as well as all the Fathead Dough-inspired recipes on Fats of Life®.
Keto Gnocchi
Per serving
Equipment
Ingredients
- 120 g (4.2 oz) extra-fine almond flour
- 1/2 tsp garlic powder
- generous pinch salt
- 1 egg
- 1 egg yolk
- 85 g (3 oz) mozzarella cheese, grated
- 45 g (1.6 oz) full-fat cream cheese (soft cheese)
- drizzle olive oil, for your hands
Instructions
- Combine the extra-fine almond flour, garlic powder and salt in a bowl. In a separate bowl, whisk the egg and egg yolk well. In a separate, wide-bottomed bowl, add the grated mozzarella and cream cheese. This is what you should have ready:
- Place the bowl of cheese in the microwave, and heat on high for 1 min 20 seconds. In the meantime, tip the almond flour mixture into a mini food processor.
- Once the cheese has melted, immediately add to the food processor and blitz until the mixture starts coming together. Don't worry if it seems like it doesn't - it will. You may need stop and 'detangle' the stringy mozzarella from the blades.
- Tip in the whisked egg mix and blitz until you have a thick, well-combined dough.
- Tip the mixture onto a sheet of parchment paper and shape into a smooth ball. Cover the ball of dough with another sheet of parchment paper and allow to cool for a minute. Use a rolling pin to roll the dough flatter, approximately. Remove the top sheet of parchment and use a pizza cutter to trim the dough into smaller pieces as shown.
- Pinching one-to-two 'sliced pieces' at a time, roll into a little ball and set aside. If it helps, each of my gnocchi pieces weighed 11g/0.4oz each. Once they have all been done, pour a little olive oil into the palm of your hand and roll each pieces into a log-shape, as shown. Use a fork to gently press into each one.
- Bring a large pan of salted water to a simmer (not an aggressive boil). Tip in the gnocchi and cook until they start to rise to the surface and float. Test one to see if you are happy (they don't need very long, it's really just the egg that needs cooking). Remove with a large strainer and serve immediately with your favourite sauce.
- If your accompanying sauce is not quite ready yet, drizzle a little olive oil over your gnocchi to prevent the pieces from sticking together - and set aside to keep warm.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 650Kcal / 2720kJ
Fat 58g
Carbohydrates 5.6g
Protein 27g
Allergens
Almonds
Eggs
Milk
See all the Fathead Dough-inspired recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
3 Comments
Can the gnocchi / dough be frozen at all? If yes, for how long?
I think you could freeze the uncooked pieces (usual amount of time in freezer that is considered safe: 3 months), but I am not so sure about the cooked kind.
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx