Keto gnocchi with homemade pesto

Keto gnocchi with homemade pesto

Here's a fabulous keto recipe for an — almost — traditional Italian gnocchi. We skipped the potatoes and loaded up on cauliflower, serving these little delicious pillows with a tasty homemade pesto. It's totally worth the extra effort!

Keto gnocchi with homemade pesto

Here's a fabulous keto recipe for an — almost — traditional Italian gnocchi. We skipped the potatoes and loaded up on cauliflower, serving these little delicious pillows with a tasty homemade pesto. It's totally worth the extra effort!
USMetric
4 servingservings

Ingredients

  • ½ lb 220 g cauliflower
  • ¾ cup (2 oz.) 180 ml (60 g) shredded Parmesan cheese
  • 1 cup (4 oz.) 240 ml (110 g) almond flour
  • 2 2 egg yolkegg yolks
  • 1 tsp 1 tsp onion powder (optional)
  • 1 tsp 1 tsp ground psyllium husk powder or xanthan gum
  • ½ tsp ½ tsp salt
  • 1 cup (4 oz.) 240 ml (120 g) shredded cheese
  • 2 tbsp 2 tbsp olive oil or butter
Pesto
  • ½ cup 120 ml olive oil, divided
  • ¾ cup 180 ml parmesan cheese
  • 2 oz. 55 g pine nuts
  • 1 oz. (23 cup) 28 g (160 ml) fresh basil
  • 1 1 garlic clovegarlic cloves
  • salt and ground black pepper
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Wash and clean the cauliflower and divide it into small florets. Steam for a few minutes or microwave until soft. Blend in a food processor on high setting until smooth.
  2. Place cauliflower puree on a clean kitchen towel. Gather up the towel's ends and squeeze out as much liquid as possible. The drier the better, don't skip this step.
  3. Transfer the cauliflower back to the food processor. Add the rest of the ingredients, except the shredded cheese. Pulse until combined.
  4. Microwave the shredded cheese for a few minutes, until melted. You can also gently melt in a saucepan on medium-low heat while stirring continuously.
  5. Add the melted cheese to the food processor and pulse with the cauliflower mixture until you get a smooth dough.
  6. Shape one roll per person and allow to cool completely in the refrigerator or freezer, at least for 1 hour.
  7. Form 12 small balls out of each roll. Gently press with a fork to create small stripes, if you wish.
  8. Heat butter or olive oil in a frying pan. Fry the gnocchi over medium-high heat until thoroughly warmed.
  9. Mix all the ingredients for the pesto with only a few tablespoons of the oil. Use a food processor or a blender. Add the rest of the oil and mix a bit more.

Recommended special equipment

  • Food processor
  • Microwave oven

Tip!

Instead of the pesto, you can serve the gnocchi with a sugar-free tomato sauce and finely chopped fresh parsley. You can also try mixing sour cream, tomato paste and Ranch seasoning for an extra touch of flavor!

You can reheat the gnocchi by frying in butter on medium heat or reheating in a warm sauce.

You can store in the refrigerator up to one week and you can also freeze it.

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A little sneak peek...

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39 comments

  1. Monica
    Thanks Dietdoctor for sharing with yr heart. I’ve very high bad cholesterol. Is Keto Diet ok? Is Keto Pills harmful? Also, is oatmeal considered Carbo?
  2. Carol
    As far as I know oatmeal is a high carb option.
  3. Amanda
    Ketogenic diets are preferred in nearly all cases, from the years of research I have done. I am not a doctor, so the decision is yours to make.
    Keto 'pills' and other keto suplement products are not necessary, and may be detrimental.

    Oatmeal is very Carby.

  4. Belinda
    I would recommend frying the gnocchi. I boiled them but they didn't keep their shape. Delicious recipe though!
    Reply: #8
  5. Kathy
    I really want someone to make this for me. I think it would be delicious. Seems a bit complicated with the step where you have to squeeze the puréed cauliflower in a tea towel. I wonder if a nut bag would work to get the moisture out? I might opt for puréed cauliflower tonight with some saucy chicken to avoid all the extra steps. :) thanks for the recipe though, I might try it one day!
  6. andrew
    Trying these tonight! To freeze would you boil them first or wait until you defrost them?
    Reply: #7
  7. Kristin Parker Team Diet Doctor

    Trying these tonight! To freeze would you boil them first or wait until you defrost them?

    You may wish to freeze them before boiling, but we have not experimented with that either way.

  8. Jany
    I tried this recipe tonight, so easy to do! But, so disappointing to see the result once cooked in the boiling water, I cooked them just a minute, but they were all melted. The taste was extraordinary. Next time I just fry them for a few minutes in olive oil. I hope I will have better results.
  9. Kasia
    I fried them and managed to keep sort of a shape. Very cheesy, I wish there was more cauliflower in it and less cheese.
  10. Allisa Finch
    What sort of "shredded cheese" are y'all using for this? Something mild and white, like a white cheddar? Or just more parmesan?
  11. Tatjana
    Tried it tonight. Prepared evening before, stored in fridge. I gave gently boiling a try but they very quickly began to dissolve and frying made it worse and melted them. So you end up with a nice tasting blob of what is supposed to be gnocchi. There is room for improvement.
  12. Dawn
    I found these incredibly fiddly and difficult to make... they lost their shape in the boiling and simply became mush. I love the diet doctor recipes but I won’t ever be making this one again... sorry- it just was too difficult for me.
  13. Sarah
    I found the same thing they completely disintegrated in the water so I will flatten and fry next time. They tasted lovely though, rich and cheesy!
  14. Ally
    I had the same experience-after all that work they disintegrated when they went into the water. Second batch I fried in a skillet in hot olive oil. They are fragile, but it worked and were tasty with a cheesy crust!
    I used cheddar. The flavor is great, but wondering if mozzarella would have held together better?
    I have loved every recipe made in this site. This was disappointing. Too much work for the result as is. Perhaps with better directions (more thorough) or ingredient changes?
  15. Amanda
    I had the same result. Dissolved as soon as they were in the boiling water. I think I'll get next time.
  16. Val
    Not sure what I am missing, but I don't see in the recipe that the gnocchi must go in boiling water? They are fried in oil.
    Reply: #17
  17. Kristin Parker Team Diet Doctor

    Not sure what I am missing, but I don't see in the recipe that the gnocchi must go in boiling water? They are fried in oil.

    Several of our recipes have been updated recently to help make them more awesome, it looks like this was one of those lucky recipients of updates and upgrades to make the final dish better.

  18. Rosebud
    I love Gnocchi, and I use to serve with bolognese sauce. Instead of pesto, can I serve it with meat sauce. Will it change the nutrients in any way.
    I also use similar gnocchi recipe for a Ghanaian dish we call fufu without the cheese and eggs. Served with peanut butter soup.
  19. Julie
    Read the recipe folks, you do not boil these, only fry them.
  20. Scott
    Can’t get these to work at all. The Gnocchi seems to melt and not hold its shape. Then sticks to the frying pan.
  21. Ro
    I made these tonight and I wish I could post a picture. They are a beautiful golden colour after frying. Serving with homemade marinara sauce not the pesto. Love the recipe!
  22. biedronrz92
    The gnocchi itself fried taste really amazing, but with pesto they are little bit too rich and difficult to finish. Tomato sauce is way better!
  23. inaripaddler
    Mine lost their shape when fried. Next time I will get the grill hot first, fry them in a pan, then put the pan under the grill to brown the top, I think if I then lift them out with a spatula they may hold their shape. Or I might bake them on a non-stick tray. The pesto was awesome - have been buying it in jars for years - didn't know how easy it was to make - I used mature cheddar as didn't have any parmesan - it was yummy.
  24. Jac
    Just baked a batch on a non-stick oven tray and turned out much better - they held their shape perfectly, then just lifted them with a spatula onto the serving plate. They were a little golden brown in places but that is just even better as it tastes lovely where the cheese has gone crispy. I guess if you microwaved then then they would hold their shape and still be warm through?
  25. lucianapadua04
    I tried to do this and it was a disaster :(
    What type of shredded cheese needs to be used? I almost burnt the mixer because it was too chewy to mix with the other ingredients.
    I believe that I will eat them bake next time. I did more than necessary and as they are really expensive ingredients and I hate throwing away food, I will eat them. But definitely not the best. How do I rate a recipe?
    Reply: #26
  26. Kristie Sullivan, PhD Team Diet Doctor
    For this type of "dough" mozzarella would likely be best. Did you melt it in the microwave before mixing? I'm not sure why it would be so chewy, but I have not made this recipe. The recipe does suggest a food processor, so that might have been part of the problem.

    I tried to do this and it was a disaster :(
    What type of shredded cheese needs to be used? I almost burnt the mixer because it was too chewy to mix with the other ingredients.
    I believe that I will eat them bake next time. I did more than necessary and as they are really expensive ingredients and I hate throwing away food, I will eat them. But definitely not the best. How do I rate a recipe?

  27. Suzanne
    Delicious fried little pillows of yummy goodness! Not the simplest recipe but well worth the effort. Xanthan gum and a mix of mozzarella and cheddar. Wow!
    Reply: #28
  28. Kristin Parker Team Diet Doctor

    Delicious fried little pillows of yummy goodness! Not the simplest recipe but well worth the effort. Xanthan gum and a mix of mozzarella and cheddar. Wow!

    That's a great description! I am glad you enjoyed the recipe.

  29. Bethany
    OMG I agree with Suzanne 'Delicious fried little pillows of yummy goodness'.
    I think I had the heat to high when I fried them so the when really crispy.
    Reminded me of potato gems, crispy on the outside and fluffy soft mash goodness inside.
    Soooooooooooo good will definitely be making these again.
  30. Victoria
    I tried these and followed the recipe exactly and just ended up with melted cheese blobs. I fried them in oil but they all just melted and lost their shape. Won't be making it again
    Reply: #31
  31. Kerry Merritt Team Diet Doctor

    I tried these and followed the recipe exactly and just ended up with melted cheese blobs. I fried them in oil but they all just melted and lost their shape. Won't be making it again

    So sorry to hear these didn't work out for you!

  32. Linda
    My best tip: don't do the towel thing to get the water out of the cauliflower. Use a ricer. It's much easier to use and does a better job of removing the water. Plus, it's way easier to clean. Mine is stainless steel and goes in the dishwasher, but I usually just rinse it because the veggie bits rinse off so easily. I haven't tried this recipe yet, but I plan to. It looks so good.
    Reply: #33
  33. Kerry Merritt Team Diet Doctor

    My best tip: don't do the towel thing to get the water out of the cauliflower. Use a ricer. It's much easier to use and does a better job of removing the water. Plus, it's way easier to clean. Mine is stainless steel and goes in the dishwasher, but I usually just rinse it because the veggie bits rinse off so easily. I haven't tried this recipe yet, but I plan to. It looks so good.

    Thanks for your feedback!

  34. Natalia
    I've made them a couple of times. Broccoli works nicely too. I do 50/50 cauliflower & broccoli. However, as many pointed out before, the gnocchi melt as they fry... How does psysllium compare to xanthan gum? Could the gum be a better option to avoid the 'disintegration' ? Thank you!
    Reply: #35
  35. Kristin Parker Team Diet Doctor

    I've made them a couple of times. Broccoli works nicely too. I do 50/50 cauliflower & broccoli. However, as many pointed out before, the gnocchi melt as they fry... How does psysllium compare to xanthan gum? Could the gum be a better option to avoid the 'disintegration' ? Thank you!

    We have not tested these with psyllium but psyllium and xanthan gum bring very different textures to any kind of recipe, especially baked goods.

  36. traci.quebbeman
    make these in the air fryer and they are heaven
    Reply: #37
  37. Kerry Merritt Team Diet Doctor

    make these in the air fryer and they are heaven

    Great to know they work in the air fryer! Thanks for sharing!

  38. Nina
    Wow! We loved this so much, had it last night and are having it again tomorrow because it was so nice! I substituted pine nuts for pecan and used mozzarella so the dough was similar to ‘fathead’. I made sure it had plenty of time to cool in fridge and rolled the gnocchi using olive oil on my hands. Fried them in butter over a medium heat and waited until they were firm enough to turn as they were delicate. Think this is one of my favourite DD recipes to date. Thank you 🙏🏻 ☺️
    Reply: #39
  39. Crystal Pullen Team Diet Doctor

    Wow! We loved this so much, had it last night and are having it again tomorrow because it was so nice! I substituted pine nuts for pecan and used mozzarella so the dough was similar to ‘fathead’. I made sure it had plenty of time to cool in fridge and rolled the gnocchi using olive oil on my hands. Fried them in butter over a medium heat and waited until they were firm enough to turn as they were delicate. Think this is one of my favourite DD recipes to date. Thank you 🙏🏻 ☺️

    I am glad you enjoyed this! Thank you for sharing how you customized the recipe.

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