Keto Gnocchi

keto gnocchi

When the craving for pasta and classic Italian flavors kicks in, this keto gnocchi will come to your rescue. Grab your fork and dive into these pillowy soft bites of goodness! 



  • 1/2 cup almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon xanthan gum
  • 1 cup ricotta cheese
  • 2 ounces mozzarella cheese
  • 1/4 cup parmesan cheese (finely grated)
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 1 egg
  • 4 tablespoons butter
  • 1 clove garlic (thinly sliced)
  • 2 tablespoon olive oil
  • 1/4 cup fresh sage leaves
  • Salt & pepper to taste


  1. In a large bowl whisk together almond flour, coconut flour, xanthan gum, 1/4 teaspoon salt, and a pinch of pepper. Add the mozzarella cheese and microwave mixture for 10-20 seconds just to melt the cheese slightly.  
  2. Add egg, ricotta cheese and parmesan cheese to the bowl. Stir well until all ingredients are well incorporated. Cover with plastic wrap and refrigerate for 1-2 hours.
  3. Remove dough from the fridge. Sprinkle some almond flour on your work surface. Portion dough using a small cookie scoop, roughly 1” pieces and roll into a small ball. Place each gnocchi onto your floured surface and gently roll with a fork to create small ridges and flatten them slightly. Add to a lined baking sheet and freeze for 15-20 minutes.
  4. When ready to cook add butter, olive oil, garlic, sage, a pinch of salt and pepper to a small skillet set over low-medium heat. Carefully place gnocchi into the pan and gently toss in butter. Cook for 3-4 minutes until golden brown. Gnocchi will be very delicate, so move them in the pan very carefully.
  5. Remove gnocchi from the pan and serve with fresh parmesan cheese and cracked black pepper.


Keywords: keto gnocchi