Before we went Keto my family had pasta at least 3 days a week for dinner, possibly more. I never had any desire to make my own pasta then because there were so many options out there. Fast forward to being full keto and there really is NO keto pasta option at all, so here I am deciding that I needed to make my own; not because I was necessarily craving pasta, but because I wanted to see if it was possible.
My family and I have found some relatively decent pasta alternatives— shirataki noodles and black bean noodles—but yet, I still wanted to make my own. Before keto I loved the soft, chewiness of gnocchi. There was something so comforting about eating a bowl of it.
I knew that gnocchi could be made with ricotta or even potatoes. Since potatoes were out, I opted for ricotta for these lovelies.
They are quite delicate, so read the notes and tips carefully so they don't fall apart while you’re boiling or sautéing them. Serve them warm, straight from the pan drenched in your sauce of choice. Enjoy!
1/2 Tub (approx 7-8oz) ricotta cheese, full fat
1 egg, beaten
3/4 cup shredded parmesan cheese
3/4 cup, plus 1 tablespoon almond flour
2 tablespoons psyllium husk powder
pinch of salt
Prepping the Gnocchi dough:
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Hi! I'm Arlene – wife, mother of 3, entrepreneur and keto foodie. I love to make, share and try different, delicious keto food recipes that are easy to make and most-importantly kid-friendly. Life is hard as it is, feeding our families should be easy, fun and nutritious.