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Crispy Ricotta Gnocchi

A keto friendly version of the Italian classic (sort of)
Prep Time 15 mins
Cook Time 5 mins
Chilling time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine Italian
Servings 4 servings


  • 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!


I served this with sauteed spinach and some arrabiata sauce but the possibilities are endless! 
Keyword keto