Fathead Keto Gnocchi - Low Carb
This Fathead Keto Gnocchi gives you the pillowy yet chewy texture youve been missing from pasta on a low carb diet This keto gnocchi is the perfect low carb vehicle for all of your favorite pasta sauces and flavors Gluten free too
This Fathead Keto Gnocchi gives you the pillowy yet chewy texture youve been missing from pasta on a low carb diet This keto gnocchi is the perfect low carb vehicle for all of your favorite pasta sauces and flavors Gluten free too
- Carbohydrate 0.315800000017355 g
- Cholesterol 133.061000062187 mg
- Fat 20.3122180234604 g
- Fiber 0.0648000015258789 g
- Protein 2.00508600024586 g
- Saturated Fat 12.2960732148578 g
- Serving Size 1 1 serving (37g)
- Sodium 146.422400166603 mg
- Sugar 0.250999998491476 g
- Trans Fat 1.49280800164231 g
- Calories 188 calories
Step-by-step
- Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute.
- Stir, then microwave another minute.
- Stir until fully combined and cool for 2 minutes.
- Stir in the egg and egg yolk until combined.
- Add the almond flour and stir with a large spoon until combined.
- Turn out dough onto smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed. (if the dough is too wet, add a tablespoon or more of almond flour until workable)
- Form the dough into a long roll about 1 inch in diameter and then cut pieces about 1/2" wide. You can then form them into almost any bite sized shape you want, but sticking with a simple disk as shown in the photos yielded the best results for me.
- Freeze the gnocchi for 10 minutes to firm them up.
- Bring a pot of salted water to a gentle boil - too vigorous and the gnocchi will fall apart.
- Add the gnocchi to the water in small batches and boil for 1 - 2 minutes or until floating.
- Remove the gnocchi with a slotted spoon onto a paper towel lined plate, and cool for 5 minutes before adding to sauce.
- Melt the butter in a large saute pan.
- Add lemon zest and thyme and cook for about 2 minutes or until fragrant.
- Add the boiled and cooled keto gnocchi to the pan and cook for about 2 minutes, stirring gently to coat with the sauce.
- Season with salt and pepper as desired.
Working with low-carb doughs requires strict temperature control because almond flour lacks the gluten matrix found in traditional wheat pasta. Without gluten to trap steam, doughs relying on melted mozzarella must be handled while warm yet structurally sound enough to knead without tearing. Controlling the moisture balance is essential, which is why incorporating the egg while the cheese mixture is slightly cooled prevents premature cooking of the proteins.
Dough Mechanics and Textural Integrity
When mixing super-fine blanched almond flour with melted dairy, friction and kneading develop the elasticity needed for shaping. Rolling the mass into uniform one-inch cylinders ensures even cooking times in simmering water. Freezing the cut pieces for exactly ten minutes solidifies the high fat content, preventing the dumplings from dissolving prematurely upon contact with boiling liquid. Maintain a gentle simmer rather than a rolling boil, as aggressive agitation will break down the delicate structure before the interior sets.Second-Day Transformations
Leftover dumplings develop a denser interior profile as the starches and fats reset overnight in refrigeration. To revive chilled portions properly, avoid re-boiling them in water. Instead, heat a heavy skillet over medium-low heat and sear the cold pieces directly in foaming butter until a golden crust forms on the exterior. This re-crisping technique restores structural contrast, contrasting a crisp outside against a tender center without requiring excess oil.Batch Scaling Dynamics
Multiplying this formulation for larger crowds requires dividing the dough into manageable portions before rolling. Keep unshaped dough covered with a damp towel to prevent surface desiccation. When doubling the yield, cook the pieces in smaller increments to maintain consistent water temperature, avoiding drops that cause uneven boiling.
