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.
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. 😉
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!
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:
23 thoughts on “Keto Gnocchi Recipe with Pesto Sauce”
I am an old wonan and
this is one of the best dishes I have ever made. Well worth the effort!! Followed directions and perfect the first time.
First recipe I’ve made twice on here.
I also used the gnocchi “dough” recipe to make a fairly decent Keto friendly pizza.
Great job!! Glad to hear it, Max! Keep on cooking! We use the same recipe for the pita bread on this meal prep: https://www.flavcity.com/keto-kebab-meal-prep/
I am Italian and made gnochi with my great auntoften, when I was a little girl, it’s afairly involved process, including rolling out thedough (which was 2 pounds of boiled potatoes, 2 eggs, and enouh flour to make it all hold together, she added it a handful at a time, until it “felt” right(a lot ofauthentic Italian cooking is like that) so I don’t know exactly how much. but probably a pound or so), then the dough is then rolled out thin and flat and cut into 1 inch squares each square which was then rolled over the back of a fork so it rolled into a tube shape, a tricky move I had to relearn every time I made them : ) this seems so much easier!, and brought back some wonderful memories of great long afternoons spent with her, she knew they were my favorite, so she made it a point to pass the knowledge on to me, thank goodness!, I just wish I could find the time to make them now!
i wish i had an Italian nonna to make pasta with!
just an FYI, a great way to freeze pesto is in ice cube trays,they will defrost quickly at room temp and take up very little room in the freezer this way, you can also freeze left over fresh herbs, pulveried w/a little olive oil in them, they will keep indefinately and, again will defrost quickly, sadly they won’t have the same appeaance, of course, but the texture suffers little, if any
i have seen that before Lisa..such a great tip 😉
I don’t like pecans. What other nuts can I use. Thanks so much.
Hi Lisa, you can replace the pecans in the pesto sauce with walnuts, peanuts, or pine nuts.
Hi! I am notnsure what happened but my pasta still came apart during the few secs they were in the simmering water. What do you think about skipping the boil and going straight to the skillet? Even though mine ended up partially mush, the flavor was all there and I plan to bake the mush so all isnt lost.
Hi Ross, it’s a very delicate recipe…It probably happened because the gnocchi were not frozen, or water was boiling, instead of below simmer. Go ahead an try skipping the simmering part and let me know how that turns out..
This was amazing. We are slowly working through your recipes and this is one of the best Keto recipes ever. Our only regret was not doing a bigger batch of gnocchi so we could freeze some! Awesome.
Alexis, so glad to hear it!!! Good job!
Hi, I cannot print out your recipes? I have tried both on Chrome and Internet Explorer, neither worked. When I click the ‘Print’ button, all it does is open up another web tab. I click that print button again and it opens up another tab.
Just thought you might like to know. 🙂
Hmmm….I just tried it on Safari and on Firefox and it worked fine on both.
Doing so DID open a new tab, but it was a printer-friendly new tab so then all I’d need to do is go to File>Print.
I’m very confused. In the video, Dessi says to use “2oz” of finely grated mozza, while the recipe above says “6 oz'” I didn’t catch the discrepancy until I shredded 6 oz of cheese and added it to the 2 egg mixture only to be disappointed that my mixture turned out to be wet mozzarella rather than anything resembling a dough. I will triple the other ingredients now, but since you say this recipe is so fragile, I hope it will not ruin the recipe causing me to waste ingredients.
BTW, I love your other recipes and have tried many so far. Love the Keto biscotti!
Sorry for the goof: 6oz weighed (about 2 cups) is the correct amount. The typed recipe is always the one to go off of. Glad you are loving the other recipes!
Hello! What are the micros for just the gnocchi without the sause or extras?
The “recipe notes” section of that article page has the macros. Is this what you’re looking for?
Macros per serving of gnocchi w/o pesto sauce, recipes make 2 servings:
10.88 grams of net carbs
19.8 grams of total carbs
68 grams of fat
42 grams of protein
9 grams of fiber
In the recipe notes, how is the nutritional box for the full recipe less than the macros for the gnocchi alone? For calories for example, it says the gnocchi without pesto is 826 cal but the recipe is 599 cal.
Sorry for the glitch – please focus on the detailed macros below the recipe. Those are always correct. I will fix that blog post so that the calories written above the recipe are correct.
Hey, Bobby and Desi, Thanks for the gnocchi! Wondering if you can use a food processor to carefully mix flour together? Or will that make the dough to gushi? Just curious. Thanks.