The low-carb lifestyle can be a drag when the pasta cravings hit so we developed a recipe to suit a gluten free or ketogenic lifestyle. Add a bit of pesto and some veggies and you have yourself a comforting pasta dish for the entire family. This one is surprisingly easy to make, and so yummy!
Keto, Gluten Free and Vegetarian
Time to prep: 1 hr
Time to cook: 5 minutes
Nutrition per serve (gnocchi only): 276 kcal, 19.7g fat, 12g protein & 9.1g carbohydrates
2 large eggs
2 tsp baking powder
½ tsp salt
2 cups grated mozzarella cheese
1 ½ cup almond flour (plus extra for dusting)
50g butter or coconut oil
1 jar pesto
For the gnocchi, beat the eggs in a large bowl, add baking powder and salt and mix well. Finely grate the cheese and add to the mix, turn to coat, then add almond flour. Mix the dough for 1-2 minutes using your hands or a spatula.
Rest dough for 20 minutes at room temperature. Cut into 4 pieces, and roll each piece of dough into a 2 cm wide sausage shape, dusting with more almond flour if needed. Cut into 1-2 cm long pieces and roll into tiny rugby ball shapes, squeezing tight to make sure they are compact. Repeat with remaining dough and place formed gnocchi on a plate in the freezer for at least 15-20 minutes, until fully frozen.
Handy hint: Prepare the first steps ahead of time, and you’ll always have a quick dinner on hand.
To cook gnocchi, bring a large pot of water to the boil and add salt, along with frozen gnocchi. Boil for 2-3 minutes until gnocchi rises to the surface. Meanwhile, heat a frying pan over a medium heat, with butter or oil. Drain gnocchi and add to the pan. Fry for 2-3 minutes, turning, until golden brown and crispy.
Serve gnocchi with pesto and enjoy immediately.