This was my second attempt at gnocchi where I didn’t want the ‘heaviness / density’ of almond flour like my other posted version, and I am delighted with the little pillows of cheesy softness of these! This is the basic, undressed recipe – so serve it with your favourite sauce (like this simple, lovely Lemon & Thyme version). Be sure not to miss out on any recipes by signing up to my monthly e-mailer where I send you a little reminder of all the recipes I posted that month. The macros are calculated that this recipe serves 2, but they can be quite rich so you could stretch it to serve 4 as a side dish and halve the macros accordingly. Enjoy!
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Carbs 1.2g | Fat 37g | Protein 24g
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Fried Keto Gnocchi (Nut-free)
- Add the grated mozzarella and cream cheese to a wide-bottomed bowl. Scatter over the salt and garlic powder. In a separate bowl, whisk the egg and egg yolks well. Sift the baking powder into the eggs and whisk well to avoid any powder lumps. This is what you should have ready:
- Place the bowl of cheese in the microwave, and heat on high for 1 min 30 seconds.
- Pour the melted cheese into the whisked egg mixture and combine well, then tip into a mini food processor / food chopper. Blitz well. You may need stop and 'detangle' the stringy mozzarella from the blades.
- Transfer the mixture back to a bowl and place in the fridge for 30 minutes.
- After 30 minutes, the mixture should be firm enough to work with. Tip the 'dough' out onto a sheet of parchment paper placed onto a tray. Use a pastry scraper to spread out and flatten the mixture, then use it to spilt the dough into lines. Then, into little portions. Place the tray into the fridge for an additional hour. Don't worry if the whole thing is messy, the fridge will firm it up further making it easy to work with (we basically require the melted cheese to 'set' firm again.)
- *** You could make the recipe up until now ahead of time, even the day before. (The longer in the fridge, the better.) However, please cover the dough as it will 'dry out' in the fridge if left too long. While this won't change the flavour, it just may make result in the little balls not being entirely 'smooth' when you roll it later. ***
- Scrape off one pieces at a time, roll into a little ball and set aside. 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.
- 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. Once they are floating, leave them for 2-3 further minutes. Do not stir or agitate the mixture: these little guys are very fragile and its really only the egg keeping them together. Remove with a spider strainer or large slotted spoon and set aside on a clean plate.
- Add the butter to a large frying pan and gently fry each piece, turning VERY GENTLY until they are golden on the outside. I advise doing this in two batches to allow you enough space to gently turn each one. (Frying them is optional, but it adds additional flavour and a lovely colour.) Serve immediately with your favourite keto sauce.
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Calories 434Kcal / 1816kJ
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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.
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