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Keto Gnocchi

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Gnocchi are small balls of dough used in a plethora of Italian dishes. This awesome keto gnocchi recipe removes the carbs but keeps the delicious flavors!

Delicious Keto Gnocchi
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Keto Gnocchi

Keto Gnocchi

Yield: 3 servings
Prep Time: 1 hour
Active Time: 20 minutes
Total Time: 1 hour 20 minutes
Gnocchi are small balls of dough used in a plethora of Italian dishes. This awesome keto gnocchi recipe removes the carbs but keeps the delicious flavors!

Ingredients

Instructions

  1. Melt cheese in the microwave
  2. Mix egg yolks into the cheese one at a time, until completely mixed
  3. Stir in Italian seasoning and season with salt and pepper
  4. Divide "dough" into 4 balls and refrigerate until firm
  5. After chilled, roll out each ball into long "logs" and slice into gnocchi pieces
  6. Bring a pot of water to a boil; lightly salt the water
  7. Boil gnocchi for 2 minutes
  8. Drain gnocchi and serve with your favorite sauce, such as our Keto Double Meat Spaghetti Sauce or top with grated parmesan
  9. Enjoy!

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Nutrition Information
Yield 3 Serving Size 10 gnocchi
Amount Per ServingCalories 265 Total Fat 17g Carbohydrates 3g Protein 20g
If you make this recipe, snap a pic and hashtag it #betterthanbreadketo. We love to see your creations on Instagram, Facebook, and Twitter!
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14 Comments

  1. Great recipe! However, I didn’t use Himalayan salt, instead I just used garlic salt.
    I made these to go in chicken and gnocchi soup and they held their shape very nicely!

  2. Heather Godwin

    Hi!!

    Is there nutritional information for these? How many do you get approximately from one batch?

    Thanks!

    • Logan Childress

      Heather,

      The nutrition info has been updated. We didn’t use to do this in the early days of our site but have been adding the info to older recipes as we have time. You should be able to get about 30 pieces of gnocchi out of this, depending on how large you make them. Hope this helps!

  3. Hi I’m eating this right now as my family eats pasta – not even jealous!!! Great recipe- I’m from New Zealand and just used cheap Colby block cheese – worked perfectly and stayed together! I’m sure it will go really well with a huge variety of sauces. Thank you!!

  4. Would these work in a soup or would they break apart?

    • Logan Childress

      Brian,

      They should work in a soup but might be best to add them right before serving to each bowl. We’ve had mixed reports of them breaking apart in different circumstances. Hope this helps!

  5. How do they stay together in the water? As soon as I boiled them they fell apart instantly. Couldn’t even keep em in for a minute.

    • Logan Childress

      Cathy,

      We didn’t have a problem with this, but that’s not to say anything. Maybe we have gotten lucky? What kind of mozzarella are you using? Pre-shredded or block and shredding yourself? Regular or low-moisture? Just curious so we can see if we can replicate the issue and help you.

  6. Do you think I could use Monteray Jack instead of the Mozzerella?

    • Logan Childress

      Joan,

      You probably could, but it would be best to experiment with it first. Let us know how it works! We are curious to know too!

  7. I’m curious if these could act like dumplings for a chicken and dumplings recipe as well? I’ve never had gnocchi so I’m not really sure what to expect.

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