These gnocchi are a great way to satisfy your pasta-tooth! Serve with any sauce of your choice. We used a low-carb tomato sauce for this recipe, but a garlic butter sauce would be delicious, too!
TOTAL TIME: 35 minutes
Almond Flour - 1 cup
Mozzarella Cheese - 1 cup
Butter - 2 tablespoons
Egg - 1 large + 1 egg yolk
Melt down cheese and butter.
Add almond flour. Mix well.
Knead egg mixture into almond flour mixture.
Roll dough into a log shape about ½ thick.
Cut log shape into 1 inch gnocchi.
Freeze for about 5-10 minutes so that they hold their shape better.
Start to boil water in a large sauce pot. Once the water comes to a rolling boil, drop about ¼ of the gnocchi batch into boiling water. It is important to do small batches so that you do not bring down the temperature of the boiling water. If the water cools down too much, then your gnocchi will end up falling apart.
Boil until soft, they should float when they are ready to be pulled from the water.
Remove from heat. Place them on a paper towel to soak up the water.
Get a pan hot over medium-low heat, add oil.
Add gnocchi to the hot pan, once the gnocchi gets golden brown on one side, flip them over.
Once both sides have a golden brown sear, add any sauce of your choice. This recipe used a low carb tomato sauce.
Garnish with parm and parsley!
Serve with a BIG salad!
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