Fathead Keto Gnocchi – Low Carb

If you want to add more Mediterranean recipes to your recipe box, Fathead Keto Gnocchi – Low Carb might be a recipe you should try. One portion of this dish contains about 21g of protein, 46g of fat, and a total of 529 calories. This recipe serves 5. For $1.68 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of full-fat cottage cheese, fresh thyme leaves, lemon zest, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 23 foodies and cooks. It works well as a main course. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by I Breathe Im Hungry. Overall, this recipe earns a rather bad spoonacular score of 26%. Similar recipes include Fathead Keto Gnocchi – Low Carb, Keto Pierogies Using Fathead Dough – Low Carb, and Low-Carb Fathead Carrot Cake Sticky Buns.

Servings: 5

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute.Stir, then microwave another minute.Stir until fully combined and cool for 2 minutes.Stir in the egg and egg yolk until combined.Add the almond flour and stir with a large spoon until combined.Turn out dough onto smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed. (if the dough is too wet, add a tablespoon or more of almond flour until workable)Form the dough into a long roll about 1 inch in diameter and then cut pieces about 1/2 wide. You can then form them into almost any bite sized shape you want, but sticking with a simple disk as shown in the photos yielded the best results for me.Freeze the gnocchi for 10 minutes to firm them up.Bring a pot of salted water to a gentle boil too vigorous and the gnocchi will fall apart.Add the gnocchi to the water in small batches and boil for 1 2 minutes or until floating.Remove the gnocchi with a slotted spoon onto a paper towel lined plate, and cool for 5 minutes before adding to sauce.Melt the butter in a large saute pan.Add lemon zest and thyme and cook for about 2 minutes or until fragrant.Add the boiled and cooled keto gnocchi to the pan and cook for about 2 minutes, stirring gently to coat with the sauce.Season with salt and pepper as desired.

 

Step by step:

1. Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute.Stir, then microwave another minute.Stir until fully combined and cool for 2 minutes.Stir in the egg and egg yolk until combined.

2. Add the almond flour and stir with a large spoon until combined.Turn out dough onto smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed. (if the dough is too wet, add a tablespoon or more of almond flour until workable)Form the dough into a long roll about 1 inch in diameter and then cut pieces about 1/2 wide. You can then form them into almost any bite sized shape you want, but sticking with a simple disk as shown in the photos yielded the best results for me.Freeze the gnocchi for 10 minutes to firm them up.Bring a pot of salted water to a gentle boil too vigorous and the gnocchi will fall apart.

3. Add the gnocchi to the water in small batches and boil for 1 2 minutes or until floating.

4. Remove the gnocchi with a slotted spoon onto a paper towel lined plate, and cool for 5 minutes before adding to sauce.Melt the butter in a large saute pan.

5. Add lemon zest and thyme and cook for about 2 minutes or until fragrant.

6. Add the boiled and cooled keto gnocchi to the pan and cook for about 2 minutes, stirring gently to coat with the sauce.Season with salt and pepper as desired.

Nutrition Information:

covered percent of daily need