Gnocchi With Sauce Recipe

Easy Keto Gnocchi Recipe Delightfully Low Carb

WebNov 25, 2020 · Heat a skillet over medium high heat. Add butter. When melted, add the gnocchi to the pan. Fry until lightly fried on one side, …

1. In a mixing bowl, combine the almond flour, coconut flour, xanthan gum, and salt. Stir well. Add the ricotta, Parmesan, and egg. Stir until a dough forms. Add water only if the dough is too stiff.
2. Form the dough into a ball. Wet your hands. Knead the dough 2-3 times to bring it together. Wrap in plastic wrap and refrigerate for 15-30 minutes.
3. Remove from refrigerator and discard the plastic wrap. Cut the ball into 2. Roll one ball at a time into a long log. Cut into 1” pieces.
4. Heat a skillet over medium high heat. Add the butter. When melted, add the gnocchi to the pan. Fry until golden on one side, then flip and fry on the other side, about 4 minutes per side.

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Keto Gnocchi Recipe with Pesto Sauce FlavCity with …

WebNov 12, 2018 · Instructions. For the gnocchi, beat the eggs in a large bowl and then add the salt, baking powder, and mix well. Add the finely grated …

1. For the gnocchi, beat the eggs in a large bowl and then add the salt, baking powder, and mix well. Add the finely grated cheese, mix well with a spatula. Add the almond flour and mix well. Continue to mix the dough for 1-2 minutes using your hands, spatula, or pastry cutter(like in the video). It’s important to mix well so the cheese and almond flour get fully incorporated. Let the dough rest for 20 minutes at room temperature in a bowl. Cut the dough into 4 pieces, add a little almond flour to a plastic cutting board or on your countertop, and roll each piece of dough into a long sausage shape, you can cut the dough into two pieces if that makes it easier. Watch the video in this post to see how we do it. You want the dough to be about ¾ inch thick. Use a knife to cut the dough into roughly ½ inch gnocchi pieces and then roll each one tightly and form into a gnocchi(football) shape. Repeat with remaining dough and place formed gnocchi on a platter and in the freezer for 15-20 minutes.
2. Meanwhile, make the pesto by adding the pecans and all the remaining ingredients except the cheese and olive oil, to a food processor and blend until everything is well combined, about 10-15 seconds. With the machine running, slowly add the olive oil and process until combined and very smooth. Add the cheese and process another 10 seconds. Turn the machine off and taste the pesto, it might need more cheese or lemon juice. If the consistency is a little dry, add 2-4 tablespoons more of oil while the machine is running.
3. Make the crispy prosciutto by pre-heating a large non-stick pan(will use that pan for gnocchi later), just above medium heat. Add the sliced prosciutto and cook until crispy on both sides, about 5-6 minutes total. Remove and set aside.
4. Bring a large pot of water to boil for the gnocchi and asparagus. Cut the bottom end of the asparagus off, season the boiling water with 2 teaspoons of salt, and cook the asparagus for exactly one minute. Remove, but don’t drain the water, and run under ice cold water for 30 seconds, set aside.

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