WebBring a large pot of fresh water to a boil and add roughly 15-20 gnocchi at a time, being careful not to overcrowd the pot. Boil for 1-2 minutes, or until the gnocchi …
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This keto gnocchi is so soft, pillowy, and tender on the outside, you won’t believe it is low carb! Made with just 5 main ingredients, they are perfect with your favorite sauce! 3 grams net carbs per serving. When I’m craving comfort food on a keto diet, my favorite recipes to make are garlic bread, rolls, and this keto gnocchi.
A fork – We’ll use the tines of the fork to roll our keto gnocchi and give them the classic shape they’re known for. A large pan – We’ll use our pan to first cook our gnocchi and then our sauce. Use the largest pan you have so your gnocchi can brown easily without being crowded.
The cooked sweet potatoes could even be blended in the food processor to ensure maximum smoothness. The potatoes are then combined with arrowroot powder, which prevents them from falling apart, and almond flour. The exact amount of flour and arrowroot powder used in the recipe can slightly vary (similar to when making real gnocchi).
Use damp hands to roll your dough in a ball, and place in the fridge for 30 minutes. Pinch off pieces of dough, and roll them into 3/4" thick balls. 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.