yield: 1 SERVINGS
prep time: 35 MINUTES
cook time: 10 MINUTES
total time: 45 MINUTES
Mozzarella cheese, egg yolks, a little almond flour, and seasonings make the most amazing keto pasta dish.
- 2 cups mozzarella cheese, shredded
- 2 egg yolks
- 2 tablespoons almond flour
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil (for cooking)
- pptional toppings: pesto, parmesan, marinara, Alfredo sauce
Melt mozzarella cheese in a microwave-safe bowl in 30 second increments.
Add egg yolk, almond flour, garlic powder, and Italian seasoning. Mix until well combined. It might be easier to mix with your hands.
Using your hands, form the dough into long "snakes" by rolling and stretching it. You want the snakes a little less than 1/2 inch in diameter. Cut the snakes into about 1/2-inch pieces to form the gnocchi. You can lightly press them with a fork if desired but it's not necessary. Let the gnocchi rest for about 30 minutes in the fridge on a baking sheet or plate.
Heat olive oil in a skillet over medium heat. Add the keto gnocchi to the skillet and cook for about 3 to 5 minutes per side, until lightly browned. Then remove from heat and top with the sauce of choice. Enjoy!
Yield: 2 servings, Serving Size: about 1 cup of cooked gnocchi
Amount Per Serving: 437 Calories | 32.9g Fat | 9.1g Total Carbs | 1.4g Fiber | 0.5g Sugar | 32.8g Protein | 7.6g Net Carbs