These keto gnocchi are fluffy, soft and pillowy - just like the real deal! But unlike the original, my low carb gnocchi are made with ricotta and coconut flour and not with potato and wheat. This means they are gluten free and just 4.8g net carbs per portion!
I love Italian food, I miss pasta and gnocchi have been on my to-try list for ages.
First I considered making fathead gnocchi using the popular mozzarella cheese & almond flour dough. Fathead dough is incredibly versatile and I've used it for keto recipes ranging from pizza to tortilla chips and even cinnamon rolls.
But I was feeling like something a little lighter this time. Then I thought about using cauliflower, the chameleon of low carb vegetables.
I bet keto cauliflower gnocchi would taste fantastic, and I WILL create a recipe one day.
But I did have one ingredient ready that is PERFECT in gnocchi: ricotta cheese!
My friends, these keto ricotta gnocchi are a total treat. They turned out so fluffy and pillowy that you'll think you're eating the real deal with potatoes and wheat.
I also made this low carb gnocchi recipe nut-free for those of you who don’t tolerate nuts well.
And here's my one BIG request: Please read the entire recipe post and follow all the steps to ensure the gnocchi turn out well. No substitutions or experiments, at least the first time round!
Here are all the ingredients you'll need for low carb gnocchi.
- Ricotta cheese - This is an Italian soft cheese that's great for cooking and baking.
- Coconut Flour - And no, you cannot taste the coconut in this recipe!
- Xanthan gum - Non-negotiable. It acts as a binder in place of gluten. Guar gum could used as an alternative but I have not tried it myself.
- Psyllium husk powder - Helps the gnocchi to puff up and also binds. Use the powder and not whole psyllium husks (which, confusingly, also looks like powder at first glance, but is coarser).
- Parmesan cheese - Best grated freshly.
For the Sauce:
- Sage leaves
- salt & pepper
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Place the egg in a food processor or mixing bowl and whisk with an electric whisk util frothy.
Step 2: Add ricotta, grated parmesan cheese and salt and whisk once more until smooth.
Step 3: Add coconut flour and sprinkle evenly across the surface the xanthan and psyllium husk powder.
Step 4: Whisk to combine then stir with spatula to bring together. Place in the fridge for 1 hour. You can speed this up by placing in the freezer for about 15 minutes.
Alternatively, this can be made the night before and kept covered in the fridge overnight.
Step 5: Roll the dough into a ball and cut into quarters. The dough will be a little sticky.
Step 6: Oil your hands and roll into a thin log. Cut into 1 - 1.5 inch pieces.
Step 7: If using a gnocchi board, slightly round the edges then press down and roll slightly using your thumb. As the dough is more fragile than a regular dough you don’t push away hard, more, press and gently roll.
Repeat for all the pieces.
Don't have a gnocchi board? Just use a fork! Roll each piece into a ball and press with a fork.
Step 8: Now that all your keto gnocchi are prepared, place them on a tray lined with parchment paper and freeze for 20 minutes, or until firm, but not totally frozen. This makes them firmer and easier to fry.
Almost there now!
Step 9: Heat the butter in a pan. Fry the pasta shapes 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.
Gently does it. If using a gnocchi paddle, press each piece gently with your thumb and roll just a little. The dough is more fragile than normal gnocchi dough. Alternatively, roll each piece into a little ball and press with a fork.
Cool the dough. Don't skip this step! If you accidentally leave low carb gnocchi in the freezer for too long (spot the person who did this!) and they set rock hard, simply defrost them slightly before frying. They fry up a treat.
Psyllium husk - Some brands turn dough purple when it is baked or fried. This does not affect the taste. I have used BonPom, Green Origins and Just Natural without issues. The NOW brand in the US is also supposed to be fine.
I'd like you to make this low carb keto gnocchi recipe EXACTLY as I've written it down to ensure it works perfectly. Once you've nailed it, you could experiment with different flours such as blanched almond flour.
However, you can definitely try out different sauces, such as carbonara, marinara sauce or homemade pesto. (Although, in my opinion, nothing beats gnocchi with sage and garlic butter. If you prefer, you can also use olive oil instead of the butter.)
Store in the fridge for up to 3 days or freeze for up to 3 months.
The pasta dough can also be prepared and shaped and then frozen raw for up to 3 months.
More Italian keto recipes
Tried this recipe? Give it a star rating below!
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Low Carb Keto Ricotta Gnocchifrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 large egg
- ½ cup ricotta 120g
- 1 teaspoon xanthan gum
- ½ teaspoon psyllium husk powder
- 2 tablespoon coconut flour 20g
- ⅓ cup grated parmesan 42g
- Salt to taste
- 4 tablespoon butter
- 2 garlic cloves minced
- 10 sage leaves
- Salt and pepper
- Place the egg in a mixing bowl and whisk with an electric whisk for 1 minute.
- Add ricotta, parmesan and salt and whisk once more until smooth.
- Add coconut flour and sprinkle evenly across the surface the xanthan and psyllium husk powder.
- Whisk to combine then stir with spatula to bring together. Place in the fridge for 1 hour. You can speed this up by placing in the freezer for about 15 minutes. Alternatively, this can be made the night before and kept covered in the fridge overnight.
- Roll the dough into a ball and cut into quarters. The dough will be a little sticky. Oil your hands and roll into a thin log. Cut into 1 - 1.5 inch pieces.
- If using a gnocchi board, slightly round the edges then press down and roll slightly using your thumb. As the dough is more fragile than a regular dough you don’t push away hard, more, press and gently roll. Repeat for all the pieces.
- If using a fork, roll each piece into a ball and press with a fork.
- Place on a baking tray lined with parchment paper and freeze for 20 minutes, or until firm, but not totally frozen.
- 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.
Is the psyllium husk absolutely necessary? I don't have any on hand and wouldn't use it for anything else, just wondering if I need to buy some for the sake of 1/2 tsp
You can try to replace it with flaxseed.
Cane I make some and freeze for a later day I have a friend coming and would like to have these for a meal but dont want the fuss of making them on the night
Yes, that would work!
I seen this on the Keto Twins YouTube channel and tried it tonight for dinner. It was so light, pillowy, and fluffy and delicious. I skipped the sage butter sauce and made a mushroom butter cream sauce to go over these little morsels of goodness. I’m not sure if rolling them out with lines is really worth the effort, but it does give it an esthetic appearance. Thank you so much for sharing this recipe with us. It so nice to have another pasta type recipe besides the typical zoodles and miracle noodles.
These worked so well! They were light like gnocchi are SUPPOSED to be, but rarely are!
I’m italian and grew up making gnocchi with my grandmother… these we almost better because they were lighter!
I did make one change, as I don’t digest ricotta very well, I used a local goat cheese with a very similar texture and almost no goat cheese flavor. It’s what i use in my keto lasagna too.
I found that the dough was not terribly sticky, and i rolled it into little snakes before chilling. I did the quick chill in the freezer, cut them into little logs and forked them, then returned them to the freezer 15 min or so before sautéing. Wow- sooo pleased!
I hope i can post a photo !
So happy you liked the recipe!
Can you boil these like potato gnocchi?
I have never tried that. Let me know if you give it a try. Would love to hear.
Just picked up this recipe from the keto twins, that's why I'm here. They listed your website as the owner of the recipe. They look great, and the keto twins loved them. I just need a few ingredients to make them myself. Thanks alot.
I don’t think so, Laura. I think they would disintegrate! You could sauté them in a little olive oil then smother in tomato sauce tho
Loved them!! I didn't have Flaxseed power so used ground flaxseed and the came out great!
Marvellous recipe - worked like a charm ! Thank you!!
Could you bake these or use an air fryer?
Yes, both should work. I'd make sure you're coating them well in melted butter or oil.
Very rich and creamy! I wish they had a little more “chew” but I say that about all keto bread so not a criticism. Thank you for the new recipe.
Made the dough last night for today's dinner. They were really nice and soft. I used pecorino romano cheese as it was lying in my fridge for some time. I doubled the amounts as I thought it's quite small. I just realized writing this review, I only used 1.5 teaspoons of xanthan gum but they were holding the shape beautifully. Will definitely do them more often.