Keto Gnocchi
These keto gnocchis are made without the traditional wheat flour but made from almond meal flour! It was my first time making this and it turned out quite alright! It definitely needs a little more work to be perfect BUT i just cannot believe how pillow these soft gnocchis turned out and they are KETO!!! What?!?! Believe me- I am just as shocked. Here is what I used.
For the keto gnocchi dough:
2 cups super fine blanched almond flour (Bob's Redmill)
2 cups shredded lactose-free cheese for the lactose intolerant
or full fat mozzarella cheese
1/4 cup butter (I can't believe it's not butter)
1 large egg
1 large egg yolk
For the sauce:
1/4 cup butter (I can't believe it's not butter)
1 tsp lemon zest
1 tsp fresh thyme leaves
Instructions:
For the Gnocchi dough:
1. Combine the mozzarella cheese and butter in a medium bowl and microwave for 2 minutes. Stir, then microwave another minute.
2. Stir vigorously with a rubber spatula until fully combined, and then cool for 2 minutes.
3. Stir in the egg, egg yolk and almond flour.
4. Continue to mix until a rough dough is formed, this could take several minutes. Turn out the dough onto a smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed. (if the dough is too wet, add a tablespoon or more of almond flour until workable)
5. Form the dough into a long roll about 1 inch in diameter and then cut pieces about 1/2″ wide. You can then form them into almost any bite sized shape you want, but sticking with a simple disk as shown in the photos yielded the best results for me.
6. Freeze the gnocchi for 15 minutes to firm them up. before cooking, or freeze them until ready to eat.
7. Bring a pot of salted water to a gentle boil – too vigorous and the gnocchi will fall apart. Add the gnocchi to the water in small batches and boil for 1 – 2 minutes or until floating.
8. Remove the gnocchi with a slotted spoon onto a paper towel lined plate, and cool for 5 minutes before adding to sauce.
For the sauce:
1. Melt the butter in a large saute pan then add lemon zest and thyme. Cook for about 2 minutes.
2. Add the boiled and cooled keto gnocchi to the pan and cook for about 2 minutes, stirring gently to coat with the sauce. Season with salt and pepper and serve with your favourite protein. I paired mine with chicken thighs.
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