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(Pillowy-Soft!) Keto Ricotta Gnocchi ☁️ gluten free

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

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

Gluten Free & Keto Ricotta Gnocchi


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

These gluten free and keto ricotta gnocchi are a classic favorite here at gnom-gnom! Expect pillowy-soft gnocchi, perfect to pair with a classic marinara or 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. 
4.97 from 28 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Entree, Main
Cuisine Italian, Keto
Servings 6 servings
Calories 250 kcal


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


For the keto ricotta gnocchi

  • Add almond flour, coconut flour and xanthan gum to a medium bowl and whisk until thoroughly combined. Set aside.
  • 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. 
  • 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. 
  • 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. 
  • Serve right away atop a bed of steamed spinach, yogurt sauce and a handful cherry tomatoes (optional). 

For the mediterranean yogurt sauce

  • Mix all ingredients together and refrigerate until needed. 


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. 


Serving: 80g | Calories: 250kcal | Carbohydrates: 6g | Protein: 14g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 244mg | Potassium: 58mg | Fiber: 3g | Sugar: 1g | Vitamin A: 295IU | Calcium: 269mg | Iron: 1.2mg
Keyword gluten free ricotta gnocchi, keto gnocchi, keto ricotta gnocchi, low carb gnocchi
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Shannon says:

    5 stars
    What a winner, i didnt even realise keto gnocchi was possible! A little fiddly but not difficult, and well worth the effort. I also fried both sides for extra crispy goodness, and served on the yoghurt sauce topped with a fried chorizo, tomato and spinach mix… plus a good drizzle of the sage butter. Yummo!!

  2. Serena says:

    Loved these, a little annoying to roll but definitely worth the effort! Thank you Paola! Your recipes are top notch.

  3. vinaigrettchen says:

    I love to make a big batch of gnocchi-spinach-sausage soup for lunch meal prep, but it’s a no-no on keto. I know you can’t boil these as you mentioned they’ll fall apart. Do you think they can be cooked in the microwave by themselves? If so, I’m thinking I could make the soup without gnocchi and pack a serving of soup + a small bag of frozen gnocchi to be microwaved at the office & just pop in the soup at the last minute?

  4. jasmin olpinski kopiec says:

    Anyone have advice on how to make these without egg? Gnocchi are my FAVORITE food but I dont eat eggs. I feel like flax or chia would be weird here…

  5. Liz Smalley says:

    5 stars
    They were pillowy soft and fluffy as promised. I served them with broccoli, cauliflower and mushroom, bacon and keto cheese sauce.

  6. Anonymous says:

    5 stars
    I made a double batch last week. The other dough ball is sitting in my fridge and awaiting my attention. I followed the US conversion exactly and had no issues. I did do each batch separately though. I’ve found doubling keto recipes together doesn’t turn out well usually. It’s delicious. I did not do this sauce though, I made my own pesto and tossed it with roasted asparagus and blistered tomatoes. I only had shredded parm, and it still worked wonderfully, though I will definitely get grated next time I make it to do it the “right” way once at least. Thank you for sharing this recipe!

  7. Rita says:

    These were excellent. I cooked 1/2 of the batch as gnocchi. The rest of it, I added finely chopped bacon and carmelized onion as they reminded me of perogees. I ended up freezing them and only cooked tonight. I browned on both sides with butter and served with sour cream. They were soooo good. Tasted just like I was eating perogees. Will definitely make both ways again!

  8. Adriana says:

    5 stars
    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?

  9. Heidi says:

    5 stars
    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!)

  10. Mary Jo says:

    5 stars
    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!!!

    • Paola van der Hulst says:

      Lol!! And omg on the sausage!!! Hadn’t thought about that YUUUM!! I’m totally doing that 😜

      • Mary Jo says:

        After the sausage was cooked, I added minced garlic to the butter and cooked the gnocchi in that. Holy smoley!!!

          • Mary Jo says:

            5 stars
            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!

  11. 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 🙈

  12. Elaine says:

    Gnocchi came out perfect. Only thing I did differently was brown them on both sides. Did a sample of both hubs enjoyed browning both sides better.

  13. Elaine says:

    After mixing all ingredients my mixture never got sticky. I haven’t cooked them yet resting in fridge. Is there something i shud do prior to cooking??

    • Kelli says:

      Same happened to me. I added another 1/3 cup ricotta and 1 egg. Got to a sticky dough consistency. Maybe the conversions aren’t perfect?

  14. Robyn says:

    5 stars
    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!!

  15. Nicole Burgner says:

    5 stars
    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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