Full disclosure, calling these gnocchi is a bit generous. I had the idea they would be more gnocchi like, but sometimes with a low carb recipe it really doesn’t come as close to the real thing as you would have liked. That being said, I’m sharing this recipe anyway because I think that it’s super delicious and a good recipe to have in the repertoire. I made this recipe in part because a good friend of mine is just starting out on keto and he was complaining that he’s already tired of meat. Personally, I’m a hardcore carnivore so I don’t really get tired of meat! However, it’s always good to work in some vegetarian meals for the good of the planet and just to shake things up, even on keto. I think part of the beauty of this recipe as well as that it feels quite carby. Not quite like traditional gnocchi, the slight bite and chewiness isn’t quite there. But they are crispy and soft all at once, and paired with classic Italian flavours it just seems like it should be a carby dish. I love when I can trick my brain like that!
The execution takes a bit of waiting time as the gnocchi need to chill out in the fridge then AGAIN in the freezer and it’s a bit time consuming to portion out the dough into little parcels. However, it’s a fairly quick and easy recipe that comes together in a snap and doesn’t pose too much of a challenge. I also froze some of the gnocchi to use for later as there was only 3 of us and we didn’t want too big of a dinner, so I was excited that there are leftovers because I enjoyed them so much! You definitely don’t need to fry them as long as I did. They’re pretty dark brown in the photographs. I liked them, but they don’t need such a hearty frying really. It’s up to you! I’m already thinking about pulling these out of the freezing and devouring them, I don’t think they’ll last long in there. Next time I’m thinking to pair this with some fresh pesto, I have a basil plant that’s going wild and is begging to be put to good use. Let me know in the comments if you have any clever serving suggestions for these little beauties!
Crispy Ricotta Gnocchi
- 1 1/3 cup almond flour
- 2 Tbs coconut flour
- 2 tsp xanthan gum
- 1/2 cup ricotta cheese
- 2/3 cup grated parmesan cheese
- 1 egg
- 3 Tbs butter
- 1 Tbs olive oil
- 1/8 tsp garlic powder can sub fresh garlic if you prefer it
- 2 leaves fresh basil torn or roughly chopped
- Combine the ricotta and the parmesan until smoothly mixed together
- In a separate bowl, combine the almond flour, coconut flour and xanthan gum (as well as any salt and pepper you would like to season the gnocchi) with a fork until all evenly distributed
- Add the flour mixture to the cheese mixture and combine using a spatula or a large spoon
- Add the egg and continue to combine until all fully incorporated
- Pat the dough into a disc and wrap with seran wrap and chill for at least an hour
- Portion out the chilled dough into 1 inch pieces, pressing them down with your fingers or a fork
- Freeze the pieces for 15 minutes while you prepare the butter
- In a cast iron skillet heat the olive oil and butter with the garlic powder and torn basil over medium heat and allow the pan to get nice and hot
- Add the gnocchi and fry for about 3 minutes on each side and they’re ready to enjoy!