In Italy you make gnocchi with potatoes and wheat flour. You can make this keto gnocchi with grated mozzarella and almond flour. You can serve this gnocchi with a pasta sauce of your choice. I prefer to serve this gnocchi with a pesto. Pesto is made very quickly, so while the gnocchi are in the oven you have time to make the pesto.
You can eat this gnocchi as either a starter or a light meal. The macros for this gnocchi fit very well within the keto diet. If you want gnocchi as a starter, I’d halve the portion size.
- 85 gram almond flour
- 170 gram grated mozzarella
- 30 gram cream cheese
- 1 egg
- 1 teaspoon baking soda (or baking powder)
- 1 teaspoon psyllium
- 1 tablespoon butter
calories: 632Kcal | Gross carbohydrates: 13G. | protein: 32G. | Fats: 53G. | Sodium: 1211Mg | potassium: 131Mg | fiber: 6G. | Vitamin A: 1070Iu | Vitamin B1: 1Mg | Vitamin B2: 1Mg | Vitamin B3: 1Mg | Vitamin B5: 1Mg | Vitamin B6: 1Mg | Vitamin B12: 2μg | vitamin D: 1μg | Vitamin E: 1Mg | Vitamin K: 3μg | calcium: 550Mg | copper: 1Mg | folic acid: 18μg | iron: 2Mg | manganese: 1Mg | magnesium: 21Mg | phosphorus: 362Mg | selenium: 22μg | zinc: 3Mg | Net carbs: 7G. | Macro Fats: 73% | Macro Carbohydrates: 8% | Macro Proteins: 19%