Keto Gnocchi Recipe with Pesto Sauce

Name: Keto Gnocchi Recipe with Pesto Sauce
Prep time: 30 minutes
Ingredients: IngredientsFor the gnocchi:2 eggs; 2 teaspoons baking powder; ½ teaspoon kosher of salt; 2 cups (6 ounces weighed) of finely shredded full fat mozzarella cheese; 1.5 cups blanched almond flour; 12 ounces asparagus; 3 slices of prosciuttoFor the pesto:; 1 cup each of fresh basil and of Italian flat leaf parsley; 2 cloves of garlic; Zest of ½ lemon & 1 tablespoon of lemon juice; 1/3 cup pecans roasted if desired; ¼ cup fresh grated parmesan or pecorino romano cheese; ¼ cup extra virgin olive oil; ¼ teaspoon kosher Salt; Couple cracks fresh pepper

This low carb keto recipe features homemade gnocchi that are light and crispy, tossed in a herby and cheesy pesto sauce.

This recipe is Gluten Free, Keto/Low Carb with main ingredient Veggie

If you have been digging our low carb recipes lately, like Dessi's keto dessert biscotti and her now famous keto bread, then you are going to love this recipe for low carb gnocchi. Make sure to exactly follow the instructions below. These gnocchi are delicious and incredibly similar to the real thing, but they are very temperamental!

First you need to mix the dough thoroughly using a pastry cutter preferably, and then you need to rest the pasta dough for 20 minutes so the almond flour can get hydrated. Think about this for one second. This keto recipe for gnocchi has no starch or gluten. They are merely held together by almond flour, eggs, and mozzarella cheese, so it's only by Dessi's magic touch that this recipe actually works!

Now I have recipes for low carb pastas using shirataki noodles, like this ramen soup, which by the way is perfect for the fall, and my low carb pesto pasta.

soft and crispy low carb pasta for the keto diet

How To Make Homemade Gnocchi

Once the gnocchi dough is rested, follow Dessi's steps in the video on how to cut the pasta dough into four pieces and then roll it out into a sausage shape. I'm telling you this keto pasta dough looks just like the real deal. In fact, I have a ricotta gnocchi recipe I posted the other week, and the dough feels the same. Once you roll and cut this low carb pasta dough into tiny cute little gnocchi pieces, roll each one really tightly in your palm, and then shape them back into a football or gnocchi shape, and stash them in the freezer for 20 minutes. This step is crucial for the keto gnocchi. If you try to boil them right away, they will fall apart in the water. Trust me, I know from experience dude - Billy Madison reference. ;)

keto recipe for homemade gnocchi and pesto sauce.

Low Carb Recipe For Pasta

To cook these gnocchi, bring a pot of water to a bare simmer. If you drop these gnocchi in boiling water, they will fall apart. The water has to be a bare simmer and you must only boil these low carb gems for 30 seconds. Oh, and you have to work in batches. If you drop all the gnocchi pasta in the water at one time, they will get mushy and stick together once they are pan seared after. I know, this recipe is a bit of a pain in the...but trust me, it is so worth it!

Once the low carb gnocchi have cooked for 30 seconds, you transfer them to a hot non-stick pan to get nice a crusty on the outside. The crispy edges with creamy soft interior make this keto pasta recipe over the top, and I am telling you, they taste almost like the real thing!

Keto pasta with homemade gnocchi

How Do I Make Pesto Sauce

All you need for a tasty pesto sauce recipe is some fresh herbs like parsley and basil, any kind of nuts, and a food processor. Just pulse the herbs, nuts, garlic, lemon, and slowly add some really good extra virgin olive oil while the machine is running. Once the pesto looks well blended and the consistency is loose, add some grated Parmesan cheese, mix one more time, and you are done. For some really good extra virgin olive oil, check out the fresh pressed olive oil club and use my promo link to get one bottle for $1 - no strings attached!

Make sure to check out my other low carb keto comfort food recipes for meal prep:

Instructions

For the gnocchi, beat the eggs in a large bowl and then add the salt, baking powder, and mix well. Add the finely grated cheese, mix well with a spatula. Add the almond flour and mix well. Continue to mix the dough for 1-2 minutes using your hands, spatula, or pastry cutter(like in the video). It’s important to mix well so the cheese and almond flour get fully incorporated. Let the dough rest for 20 minutes at room temperature in a bowl. Cut the dough into 4 pieces, add a little almond flour to a plastic cutting board or on your countertop, and roll each piece of dough into a long sausage shape, you can cut the dough into two pieces if that makes it easier. Watch the video in this post to see how we do it. You want the dough to be about ¾ inch thick. Use a knife to cut the dough into roughly ½ inch gnocchi pieces and then roll each one tightly and form into a gnocchi(football) shape. Repeat with remaining dough and place formed gnocchi on a platter and in the freezer for 15-20 minutes. After that, you can place them in a freezer bag and freeze for 2 months. Gnocchi must be frozen when cooked in boiling water.
Meanwhile, make the pesto by adding the pecans and all the remaining ingredients except the cheese and olive oil, to a food processor and blend until everything is well combined, about 10-15 seconds. With the machine running, slowly add the olive oil and process until combined and very smooth. Add the cheese and process another 10 seconds. Turn the machine off and taste the pesto, it might need more cheese or lemon juice. If the consistency is a little dry, add 2-4 tablespoons more of oil while the machine is running.
Make the crispy prosciutto by pre-heating a large non-stick pan(will use that pan for gnocchi later), just above medium heat. Add the sliced prosciutto and cook until crispy on both sides, about 5-6 minutes total. Remove and set aside.
Bring a large pot of water to boil for the gnocchi and asparagus. Cut the bottom end of the asparagus off, season the boiling water with 2 teaspoons of salt, and cook the asparagus for exactly one minute. Remove, but don’t drain the water, and run under ice cold water for 30 seconds, set aside.
FOLLOW THESE INSTRUCTIONS EXACTLY. Don’t boil all the gnocchi at once, you need to work in 4 batches to make sure they cook evenly and don’t get smashed. Make sure the water is NOT BOILING, it should be at a bare simmer, otherwise the gnocchi could fall apart. Pre-heat the same pan used to cook the prosciutto over medium-high heat with 2 teaspoons of oil. Place a strainer in the water if you have it, add ¼ of the gnocchi. Cook for exactly 30 seconds, drain, and place in the hot pan and carefully cook for 1-2 minutes until nicely golden on both sides. Transfer gnocchi to a plate and repeat that process with the remaining gnocchi. I know it’s a pain, but these gnocchi are very fragile and fickle. Once all the gnocchi are cooked, I find it best to return them to the pan over low heat and add as much of the pesto as desired, and toss to coat for 30 seconds, or until warmed through and coated nicely.
Serve gnocchi with sliced asparagus and crumble crispy prosciutto on top, enjoy! Gnocchi will keep in the fridge for 3 days or can be frozen for 2 months. The best way to reheat is in a hot pan with more pesto or if using microwave, cover container with a wet paper towel and make sure not to overheat.

Recipe Video

Recipe Notes

Macros per serving of gnocchi w/o pesto sauce, recipes make 2 servings:
826 calories
10.88 grams of net carbs
19.8 grams of total carbs
68 grams of fat
42 grams of protein
9 grams of fiber

Macros for all the pesto sauce:
847 calories
4.48 grams of net carbs
8.5 grams of total carbs
89.1 grams of fat
13.1 grams of protein
3.8 grams of fiber

Macros for asparagus:
36 calories
3 grams of net carbs
6.6 grams of total carbs
0.18 grams of fat
3.72 grams of protein
3.6 grams of fiber

Macros for 3 slices of prosciutto:
54 calories
0 carbs
2.31 grams of fat
7.86 grams of protein
0 fiber