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Pillowy-Soft Ricotta Gnocchi ☁ gluten free & keto

These gluten free and keto ricotta gnocchi are a classic favorite here at gnom-gnom. Expect pillowy-soft gnocchi, paired with a refreshingly simple mediterranean yogurt sauce!

Drizzling olive oil onto keto ricotta gnocchi
Gluten Free & Keto Ricotta Gnocchi

Gluten Free & Keto Ricotta Gnocchi

Pillowy-Soft ☁

These keto ricotta gnocchi, sans the wheat flour, are different from the original. But (and it’s a big but!) I like to think they’re just as good. And given that the Italian work gnoccho literally translates as lump, gnocchi are actually made out of a wide variety of ingredients (not just potato and flour); so I’m still confident in calling these guys gnocchi (😜!). 

Also, while traditional ricotta gnocchi are boiled in water and sometimes subsequently lightly fried in sage butter, these go straight for the frying (grain-free flours turn to mush in water!). This way you’ll get a nice bottom crust, a pillowy-soft center and ridiculously aromatic results (on account of the sage).

And the ideal pairing? A fresh mediterranean yogurt sauce. It’s for real one of the best sauces for these guys, creating a beautiful and refreshing contrast against the cheesy gnocchi. The other highly suggested pairing is steamed spinach, and if you’re looking for even more freshness add-in a handful of cherry tomatoes.

Oh, and these guys also freeze great. So think meal prepping ideal.

Uncooked gluten free & keto ricotta gnocchi
Gluten Free & Keto Ricotta Gnocchi

The Flours

These keto ricotta gnocchi, aside from the cheeses and egg, also require a mixture of almond flourcoconut flour and a touch of xanthan gum.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s (honestly best taste by a mile!)

Sage leaf with a black foreground
Gluten Free & Keto Ricotta Gnocchi

The Method 🔍

Making these keto gnocchi couldn’t be simpler. All the ingredients are mixed together until they form a (rather sticky!) ball, refrigerated for an hour, formed into rounds, flattened with a fork, and cooked in sage butter.

I also find that these work best when fried only on one side, forming a bottom crust and keeping the rest pillowy-soft. You will, however, want to baste them with the sage butter throughout cooking. Couldn’t be simpler really.

Freshly grinding black pepper onto a plate of keto ricotta gnocchi
Gluten Free & Keto Ricotta Gnocchi
Gluten free & keto ricotta gnocchi with spinach, cherry tomatoes and yogurt sauce
Gluten Free & Keto Ricotta Gnocchi

Drizzling olive oil onto keto ricotta gnocchi

Gluten Free & Keto Ricotta Gnocchi

Course: Appetizer, Entree, Main
Cuisine: Italian
Keyword: gluten free, keto, low carb
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 250 kcal

These gluten free and keto ricotta gnocchi are pillowy-soft, incredibly aromatic, and paired with a refreshingly simple mediterranean yogurt sauce.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion. 

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Ingredients

For the keto ricotta gnocchi

For the sage butter

  • 3-4 tablespoons grass-fed butter as needed
  • 1 tablespoon extra virgin olive oil for cooking
  • 2 cloves garlic thinly sliced
  • 8-10 sage leaves
  • black pepper freshly ground to taste

For the mediterranean yogurt sauce (two servings)

Serving suggestions

  • spinach steamed
  • cherry tomatoes

Instructions

For the keto ricotta gnocchi

  1. Add almond flour, coconut flour and xanthan gum to a medium bowl and whisk until thoroughly combined. Set aside.

  2. Add ricotta and parmesan to a large bowl and mix with a spoon until well combined. Add in flour mixture and mix well. Season to taste with salt and mix in the egg. The dough should be sticky, but form into a ball easily. If it doesn't (different moisture levels in cheese etc), feel free to add in more almond flour a little at a time. Wrap in cling film (saran wrap) and refrigerate for at least an hour. 

  3. Remove dough from the fridge and form into rounds (roughly 1 inch big). The dough will be soft and still lightly sticky, but should form into rounds with ease. Place in a tray and press down with a fork to lightly flatten them. Freeze for 15 minutes before frying, and the gnocchi can be frozen at this point for up to two months. 

  4. Heat up butter and oil in a skillet or pan over medium/low heat. Once warm, add in garlic slivers and sage leaves. When the garlic is just lightly golden, add in the chilled gnocchi flat-side down along some freshly ground black pepper. Move the pan around to keep them from sticking, basting them throughout the cooking. They will be fragile, so handle with care. When ready, the bottom will have formed a deep-golden crust (see pictures), about 4-5 minutes. 

  5. Serve right away atop a bed of steamed spinach, yogurt sauce and a handful cherry tomatoes (optional). 

For the mediterranean yogurt sauce

  1. Mix all ingredients together and refrigerate until needed. 

Recipe Notes

Feel free to go ahead and freeze the gnocchi, but you’ll want to thaw them out slightly before cooking.

Keep in mind that nutrition facts were estimated per 80g serving of the gnocchi only, and the recipe yields 6 servings. 

Nutrition Facts
Gluten Free & Keto Ricotta Gnocchi
Amount Per Serving (80 g)
Calories 250 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 244mg 10%
Potassium 58mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 14g 28%
Vitamin A 5.9%
Calcium 26.9%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.

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80 comments

  1. Adriana says:

    These were delicious! I made the dough a day before and forgot to freeze them before cooking. It was no problem. Decided to brown them on both sides, ummy! Served with Chicken Paprikash and htey were so good swished through the savory sauce.

    Have hou found a way to use this dough for other pastas?

  2. Heidi says:

    OMG soooo yummy! When I started on the keto diet I was really bummed at the thought of giving up gnocchi, one of my very favourite meals. Paola your recipes make it so very easy to stay on track… can’t thank you enough!

    (I had mine with sautéed asparagus, cooked that in the butter and oil first then did the gnocchi. it was great!)

  3. Mary Jo says:

    Simply OMG!!!!!! I just made these and they taste wonderful. Bad part is I could probably eat the entire batch in 1 sitting!!!!! I cooked some Italian sausage in butter to have with the Gnocchi and then cooked the Gnocchi in the same pot. It was absolutely DELICIOUS!!!

          • Mary Jo says:

            Just made ANOTHER double batch. I don’t even defrost them before cooking since I brown them on both sides. I’ll just brown them in butter sprinkled with garlic salt. This recipe should be condemned, it’s soooo addicting!!! 🙂

          • Paola van der Hulst says:

            Looooool! And yup, when I’m in a hurry (or I forgot to defrost a bit!) I just put them straight in the oil too- such nifty advice 😉 xo Mary!

  4. Mary Jo says:

    I am making these now and am wondering if I can freeze them after they are cooked and warm them up in the microwave later.
    Thanks you.

    • Paola van der Hulst says:

      Were looking into it since Friday! Could you tell me what browser and operating system you’re on? We can’t figure it out, but I know it’s a problem for a few of you 🙈

  5. Robyn says:

    I made this as my first gnom-gnom recipe. It was awesome and made me so happy! Anything with brown butter and sage is my friend.

    I have a question that is non-gnocchi related, and I’m asking it here in case you see it! Sorry to be obnoxious and feel free to ignore haha.

    What keto friendly ingredients make keto breads “crispy” or “crunchy”? I’m having fun experimenting since starting Keto, and want to know what you (or others!) use to get pizza doughs, bread crusts, cookies, etc. to crisp.

    THANKS! Can’t wait to make 50 more of your recipes!!

  6. This looks so wonderfully simple! I do wonder. Xantham gum. Having Candida and having heard that gums are not good for the GI tract unless hydrolyzed, do you recommend an alternative or two? Thanks

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