No worries, these low carb gnocchi are begging to be covered in all sorts of scrumptious low carb sauces. Here are some ideas: Keto spaghetti sauce – make my recipe in 15 minutes! Or grab a jar at the store, making sure no sugar has been added. Your favorite pesto recipe. Flavor-packed AND low carb. Bolognese is another great low carb option.
Roll each piece against the tines of a fork to make ridges. Heat olive oil (1 Tablespoon) to a large nonstick over medium-high heat. Once shimmering add the gnocchi. Cook on each side until lightly golden (about 1-2 minutes). Remove gnocchi from pan and set aside. Turn heat in pan down to medium.
Heat the butter in a pan. Fry the gnocchi and garlic on one side for about 1.5 minutes, then carefully turn each piece over with a spoon, add the sage and cook for another 1.5 minutes or until golden on both sides. Serve with cracked black pepper. Net carbs: 4.8g per serving. Makes 2 portions of 13-15 gnocchi each.
Swap the almond flour for cauliflower to add more veggies to the dish. There’s quite a bit more work when it comes to making cauliflower gnocchi (you’ll have to steam, blend and remove AS MUCH liquid from the cauli as possible), but they’re equally as delicious! Use this dough to make other pasta shapes.