Garlic Parmesan Gnocchi (Keto) & Fresh Basil

By healthy_foodie  ,   ,

July 13, 2016

This one definitely takes some prep and a lot of work...but it's so worth it for a DELICIOUS low carb Italian night!

  • Prep: 1 hr
  • Cook: 15 mins
  • Yields: 3 Servings



2 Eggs

1 Cup Low Fat Shredded Mozzarella (Low fat is important for consistency of gnocchi)

1/2 Cup Shredded Parmesean

2 Tablespoons Minced Garlic

4 tablespoons almond flour



Begin by melting mozzarella and parmesean on a double broiler, as it begins to melt add in garlic and stir continuously so it melts evenly and throughout (If you have a microwave you can microwave on high for 1 minute with both the cheese and garlic in the bowl)

Fold in one egg and two tablespoons of almond flour and mix thoroughly for 2-3 minutes as a dough starts to form. Fold in the second egg and an additional tablespoons of almond flour, and continue to mix throughly

If your dough is warm to touch, place in the fridge for 45 minutes (or if you're short on time throw it in the freezer for 15)

Take out of the refrigerator and roll out on to a nonstick (almond floured if you want) surface

Make three snake like shapes and cut into small pieces. Hand shape into small with a fork in the middle for the little lines)

Prepare a bowl of ice water and place next to the stove

In a separate pot, boil water and place gnocchi in. As soon as one floats, transfer it individually into the ice bath

Transfer gnocchi on to a plate with a paper towel and gently pat dry to remove excess water

Heat up a frying pan with olive oil

Place gnocchi into frying pan and lightly fry until golden brown (about 3-5 minutes) Make sure they are not melting, and if they are turn down the heat or take them off

Garnish with a fresh black pepper, your favorite Italian cheese, and 8-10 basil leaves...Enjoy!


Nutrition Facts

Serving Size10 pieces
Total Fat18.2g
Total Carbohydrates4,8g
Dietary Fiber1.1g