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Garlic Parmesan Gnocchi (Keto) & Fresh Basil

AuthorClaire
00

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

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Yields3 Servings
Prep Time1 hrCook Time15 minsTotal Time1 hr 15 mins

Gnocchi
 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

Gnocchi
1

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)

2

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

3

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)

4

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

5

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

6

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

7

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

8

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

9

Heat up a frying pan with olive oil

10

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

11

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

Ingredients

Gnocchi
 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

Directions

Gnocchi
1

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)

2

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

3

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)

4

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

5

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

6

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

7

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

8

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

9

Heat up a frying pan with olive oil

10

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

11

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

Garlic Parmesan Gnocchi (Keto) & Fresh Basil