Keto Gnocchi Pasta

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!

Ingredients:
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

Directions:
Prepping the Gnocchi dough:

1. Gather all your dry ingredients into a large mixing bowl.
2. Dry out the ricotta on a paper towel to remove some excess moisture (I know this sounds weird, but the extra moisture can make your dough too wet). Lightly squeeze the ricotta to get as much moisture out as you can.
3. Add ricotta, egg and cheese with the almond flour and psyllium husk. Stir until combined.
   (TIP: If your dough is too wet, add more almond flour 1 tablespoon at a time until it comes together). The dough should easily form into a ball.
4. Dust your countertop with more almond flour. Bring your dough together into a ball and cut into 8 even pie wedges.
5. Dust with more almond flour and roll each wedge into a thin log about .5-.75 of an inch in diameter. Cut the log into 1 inch "pillows".
6. Using the back of a fork, gently roll the pillows on the fork to form grooves. Or if you want easy, just leave them as small pillows.
   (TIP: The ridges mostly go away after you boil the gnocchi anyway, so it may not be worth the time. Just saying :))

Boiling your Gnocchi:

1. While you finish rolling out the rest of the dough, preheat a pot of boiling water.
2. Once ready to boil, turn the heat to LOW (you DO NOT want a rolling, boiling pot of water. Your gnocchi will fall apart if the water is rolling).
3. Boil the gnocchi for 15-20 SECONDS, just until they start to float (NOTE: they will NOT float to the very top like regular gnocchi. The almond flour is too heavy, but they will start to jump just a bit. Watch them carefully and boil in batches).
4. Use a slotted spoon to pickup and drain the gnocchi and let them dry on a paper towel or piece of parchment paper. Allow them to dry for 10-15 minutes.

Sautéing your Gnocchi:

1. In a frying pan heat 1-2 tbsp of grassfed butter. Add your desired seasoning (sage or garlic are great classics).
2. Allow herbs to cook until fragrant. Lower heat to medium and add your gnocchi dumplings in.
3. Cook gnocchi for about 2 minutes before flipping (avoid moving them so they can get a nice golden color to them). Flip them carefully and cook for another 1-2 minutes.
4. Serve immediately, hot with your favorite sauce. Or just as is with some grated parmesan! Delish!!

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