Ricotta Gnocchi

On a Keto or low carb regime one of the hardest aspects is not being able to eat any pasta.  Well now I have found a way to satisfy my pasta cravings without cheating on the diet.

These ricotta gnocchi are a little bit fiddly, but the light little pillows of deliciousness are well worth the effort. I found the recipe online by fellow blogger gnom-gnom.

Ingredients

128g almond flour

14g coconut flour

210g fresh ricotta cheese

75g Parmesan cheese grated

1 egg lightly beaten

3-4 Tablespoons butter

1 Tablespoon oil

2 cloves garlic, thinly sliced

8-10 sage leaves

Extra grated Parmesan cheese for serving

Method

In a medium bowl, combine the 2 flours and stir to mix through

In another bowl, combine ricotta and parmesan, mix with a spoon until combined.

Add in the flour mixture and mix well.

Season with salt and pepper and add in the egg.

The dough will be sticky but will combine into a large ball. (due to cheese having variable moisture levels, if it fails to form a ball shape, add small amounts of additional almond flour).

Wrap in plastic wrap and refrigerate for an hour (I only managed to wait a half hour and all worked fine).

Line a tray with baking paper, remove dough from refrigerator and then with a fork break off small amounts of dough, roll into a small gnocchi shape and place on the lined tray. Continue until you make sufficient gnocchi for your meal. 

Gently press down on each with a fork, to achieve indentations and that "classic" gnocchi look.

Place tray in the freezer for 15 minutes.  Any excess can be frozen in a sealed container at this stage.

Melt butter and oil in a frypan. Add sage leaves 

Add chilled gnocchi flat-side down one at a time.  Move the pan around to keep them from sticking, baste with the melted butter. Note you will not turn the gnocchi so it is important for the butter to come over the top to cook them through.  Be gentle as they are very fragile.

Cook for about 4 minutes add garlic slices and cook for a further 1-2 minutes.  They are ready when the bases have a golden crust.

Gently lift out and top with black pepper and a sprinkling of grated Parmesan.

Serve with little meatballs made from Italian sausage.

Divine!