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
servingservings
Ingredients
- ½ lb 225 g cauliflower
- 3 oz. 75 g parmesan cheese
- 1 cup 225 ml (100 g) almond flour
- 2 2 egg yolkegg yolks
- 1 tsp 1 tsp onion powder (optional)
- 1 tsp 1 tsp (3 g) ground psyllium husk powder or xanthan gum
- ½ tsp ½ tsp salt
- ½ lb 225 g shredded cheese
- 2 tbsp 2 tbsp olive oil or butter
Pesto
- 2⁄3 cup 150 ml olive oil, divided
- 3 oz. 75 g parmesan cheese
- 2 oz. 50 g pine nuts
- 1 oz. 30 g fresh basil
- 1 1 garlic clovegarlic cloves
- salt and ground black pepper
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Making low carb simple
Instructions
- Wash and clean the cauliflower and divide into small florets. Steam for a few minutes or microwave until soft. Blend in a food processor on high setting until smooth.
- 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.
- Transfer the cauliflower back in the food processor. Add the rest of the ingredients, except the shredded cheese. Pulse until combined.
- 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.
- Add the melted cheese in the food processor and pulse with the cauliflower mixture until you get a smooth dough.
- Shape one roll per person and allow to cool completely in the refrigerator or freezer, at least for 1 hour.
- Form 12 small balls out of each roll. Gently press with a fork to create small stripes, if you wish.
- Heat butter or olive oil in a frying pan. Fry the gnocchi over medium-high heat until thoroughly warmed.
- 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.
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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
Keto 'pills' and other keto suplement products are not necessary, and may be detrimental.
Oatmeal is very Carby.
You may wish to freeze them before boiling, but we have not experimented with that either way.
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?
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.
I also use similar gnocchi recipe for a Ghanaian dish we call fufu without the cheese and eggs. Served with peanut butter soup.
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?
That's a great description! I am glad you enjoyed the recipe.
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.
So sorry to hear these didn't work out for you!