Crispy Ricotta Gnocchi
A keto friendly version of the Italian classic (sort of)
grated parmesan cheese
can sub fresh garlic if you prefer it
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!