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Low carb keto pasta

Low Carb Gnocchi with Pesto Sauce

Course: Main Course
Cuisine: Italian
Keyword: gnocchi, keto, low carb, meal prep, pasta, pesto sauce
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 2 meals
Calories: 599 kcal
Author: Bobby Parrish

This low carb pasta recipe for homemade gnocchi is the closest thing to the real deal, plus it's keto diet approved. Toss this gnocchi in a herby pesto sauce and you will be eating the best low carb pasta of your life.



For 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 prosciutto

For 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Nutrition Facts
Low Carb Gnocchi with Pesto Sauce
Amount Per Serving (1 meal)
Calories 599 Calories from Fat 458
% Daily Value*
Fat 50.85g78%
Carbohydrates 14.6g5%
Fiber 10.83g45%
Protein 24.96g50%
* Percent Daily Values are based on a 2000 calorie diet.