One bite of this decadent keto gnocchi, and you’ll wonder why you’ve wasted time on any other version!
This low carb dinners what a hug from a long lost friend would be like, but in low carb pasta form. Soft, warm, with an interesting and addictive sauce – can you tell I’m obsessed? Plus, it’s SO easy!
A tiny bit of prep, a little bit of waiting, literal MINUTES of cooking, and this almond flour pasta is on the table! Add this one to your cache of low carb recipes for when you need to make an impression.
Let’s get going!
I don’t use this word often but can I just say – this keto gnocchi and brown butter sauce is delectable. Plus:
- Ready in less than 45 minutes (and most of that time, it’s chillin’ in the fridge!)
- The noodles are made with 4 super basic ingredients!
- It’s got the flavors and textures of a fancy gourmet pasta dish, with just a few carbs!
Homemade noodles seem so complicated, but this keto gnocchi is SO simple, making it an easy weeknight meal. Let me show you…
Simple recipe + simple ingredients = unbelievably scrumptious pasta! The math doesn’t work but trust me, this dish is irresistible!
Almond flour – I love this low carb flour, it’s amazing for creating all sorts of doughs and baked goods. It comes in all sorts of grinds, for this recipe, get a fine grind almond flour to keep the gnocchi soft! (I like Bob’s Red Mill, Trader Joe’s or Costco).
Pine Nuts – technically part of our optional sauce, but please, please, do me a favor and make it! These sweet, buttery, teardrop-shaped nuts add an amazing flavor and crunch to our sauce.
Ricotta – again, optional…. But, I never skip it! This soft, mild cheese adds a wonderful creaminess to this dish and is especially highlighted by the sage sauce!
Tools To Make
Three, count em, THREE simple tools — and I’d bet money that you already have them in your kitchen:
- 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.
Once cooked, store these keto gnocchi in the fridge in an airtight container.
Reheat on the stove, the same way you cooked them the first time. Store the brown butter sauce separately and bring up to temp in a pan or the microwave.
Can You Freeze them?
Yes! That’s one of the things I love about low carb gnocchi. You can store them, cooked or uncooked. Thaw in the fridge – or don’t! Take them straight from the freezer and add just a bit more cooking time in the pan.
My tip for freezing them? 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!
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 for ultimate creaminess.
Want to add your own twist to this low carb gnocchi recipe? Here are a few ideas for you:
- Swap the almond flour for cauliflower to add more veggies to the dish. There’s quite a bit more work when it comes to making cauliflower gnocchi (you’ll have to steam, blend and remove AS MUCH liquid from the cauli as possible), but they’re equally as delicious!
- Use this dough to make other pasta shapes. (Although, my almond flour pasta dough works best for most noodles and low carb ravioli!)
- Swap the mozzarella for whatever meltable low carb cheese you have on hand — cheddar, swiss, pepper jack could even be interesting.
- Use your fave sauce. Psst – I shared my recs above in the serving recommendation section.
Can’t get enough keto pasta? I have tons of recipes to make all your low carb dreams come true! Take a look:
Keto GnocchiPrint Recipe Pin Recipe
- 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
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.
- 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!
Fans Also Made These Low Carb Recipes:
- 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.