This decadent keto gnocchi is soft, pillowy, and great with any sauce. It’s my favorite keto pasta variation, as it’s easy to make and full of flavor! Here’s how to nail it every time.
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Why You’ll Love This Gnocchi Recipe
This keto gnocchi and brown butter sauce is absolutely delectable. Here’s why I know you’re going to absolutely love it:
- Quick: Ready in less than 45 minutes (and most of that time, it’s chillin’ in the fridge).
- Simple: The noodles are made with 4 super basic ingredients.
- Flavor + Carbs: It’s got the flavors and textures of gourmet pasta, with only a few carbs.
Ingredients in Keto Gnocchi
Just a few keto kitchen staples are all you need to make this almond flour pasta. Here’s what to get ready, and a few answers to questions you may have:
- Almond flour – This keto flour comes in many different grain sizes–for this recipe, get fine-grained almond flour to keep the texture soft and “flour-like”. (I like Bob’s Red Mill, Trader Joe’s, or Costco).
- Cheese – Mozzarella and cream cheese melt together for a fluffy and decadent dough.
- Egg – Use a large egg to achieve just the right texture.
Best Sauces For Keto Gnocchi
Not feeling the brown butter sauce? No worries, these low carb gnocchi are begging to be covered in all sorts of scrumptious low carb sauces. Here are some ideas:
- Keto spaghetti sauce – make my recipe in 15 minutes! Or grab a jar at the store, making sure no sugar has been added.
- Your favorite pesto recipe. Flavor-packed AND low carb.
- Keto bolognese is another great low carb option.
- Keto alfredo sauce for ultimate creaminess.
- A simple butter and garlic sauce, as I do for my keto shrimp scampi.
How to Make Keto Gnocchi
Throwing this keto gnocchi together is as easy as it is fun–I like to make these in bulk and freeze them so they’re ready for a quick side. Here’s how:
1. Make the dough by melting the cheeses together. Add the almond flour and egg, and use a rubber spatula to combine.
2. Roll dough into a ball, then place it in the fridge for 30 minutes so the cheese can harden.
3. Shape the noodles by grabbing a pinch of dough at a time, then rolling it into a ball. Roll the dough against the back of a fork to add grooves.
4. Cook the noodles by heating oil in a pan and frying them on each side until golden.
Tools To Make
Three simple tools that you already have in your kitchen are all you need to make this gnocchi:
- A microwave – This is by far the easiest way to melt the cheese for our dough. If you don’t have a microwave, you can always melt it over a double boiler on the stove.
- A fork – We’ll use the tines of the fork to roll our keto gnocchi and give them the classic shape they’re known for.
- A large pan – We’ll use our pan to first cook our gnocchi and then our sauce. Use the largest pan you have so your gnocchi can brown easily without being crowded.
Storing, Freezing, + Reheating Tips
This keto gnocchi is hard to eat all in one sitting. Here’s how to make the most of your leftovers:
- To store: Once cooled, store your keto gnocchi in the fridge in an airtight container.
- To reheat: On the stove, the same way you cooked them the first time. Store any sauce separately and heat it in the microwave or in a saucepan.
- To freeze: Flash freeze on a parchment covered pan for 10 minutes before moving to a ziplock bag. They’ll stay frozen separately, making them super easy to reheat. You can do this with raw or cooked keto gnocchi, just add a bit more cook time if cooking them from frozen.
More Keto Pasta Recipes
Keto Gnocchi
Print Recipe Pin RecipeIngredients
Gnocchi:
- 2 Ounces Mozzarella* shredded
- 2 Ounces Cream Cheese
- 1 Cup Almond Flour
- 1 Egg
Brown Butter Sauce (optional):
- 3 Tablespoons Unsalted Butter cut into thirds
- 20 pieces Sage Leaves
- 4 Cloves Garlic smashed
- 1/2 Cup Pinenuts
- 1 Teaspoon Lemon Zest
- 1/2 Teaspoon Kosher Salt
Serving Recommendations:
- Ricotta
Instructions
Forming the Pasta:
- Place shredded mozzarella (2 Ounces) and cream cheese (2 Ounces) in a large microwave-safe bowl, and microwave on high for 30 seconds.
- Use a rubber spatula to combine ingredients. If not melted enough to combine, microwave for 15-second intervals until they’re workable.
- Add almond flour (1 cup) and egg (1), and mix to fully combine. You'll want to work quickly here before the cheese has a chance to set.
- Use damp hands to roll your dough in a ball, and place in the fridge for 30 minutes.
- Pinch off pieces of dough, and roll them into 3/4" thick balls.
- Roll each piece against the tines of a fork to make ridges.
Cooking the Pasta:
- Heat olive oil (1 Tablespoon) to a large nonstick over medium-high heat.
- Once shimmering add the gnocchi.
- Cook on each side until lightly golden (about 1-2 minutes).
- Remove gnocchi from pan and set aside.
Sauce:
- Turn heat in pan down to medium.
- Add unsalted butter (3 tablespoons), sage leaves (20 pieces), smashed garlic (4 cloves), pine nuts (1/2 cup), lemon zest (1 teaspoon), and salt (1/2 teaspoon) to a large light colored pan (so you can monitor the color of the butter) over medium heat.
- Stir constantly as the butter melts until it turns into a toasty brown color. It will foam as it melts and you stir.
- Pour over the cooked gnocchi. Option to place gnocchi on a bed of ricotta (our fave!). Enjoy!
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Lindsey’s Tips
- Almond Flour. Using fine-grained almond flour will yield the most “flour-like” results. My favorite brands are Bob’s Red Mill, Trader Joe’s, or Costco brands
- For best results, weigh the cheese using a food scale.
