Keto Ricotta Gnocchi
Soft, pillowy, and perfectly low-carb!
Skip the carbs, not the comfort. These Keto Ricotta Gnocchi are a dream come true for pasta lovers living that low-carb life. Made with creamy ricotta, nut flours, and a touch of Parmesan, these little dumplings are light, tender, and totally satisfying. Whether you’re craving a cozy bowl of “pasta” or want something quick and elegant, this recipe has you covered—minus the blood sugar spike.
Pair them with a buttery sage sauce, your favorite keto marinara, or a garlicky Alfredo for a hearty and wholesome dish that feels like a cheat meal (but isn’t).
Prep Time: 10 minutes
Chill Time: 20 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Ingredients:
1 cup whole milk ricotta cheese (drained if very wet)
1 large egg yolk
⅓ cup finely grated Parmesan cheese
½ cup almond flour
2 tbsp coconut flour
¼ tsp garlic powder (optional)
½ tsp sea salt
Freshly ground black pepper, to taste
Optional: chopped fresh herbs (parsley, basil)
Instructions:
Mix the dough:
In a medium bowl, combine ricotta, egg yolk, Parmesan, almond flour, coconut flour, garlic powder, salt, and pepper.
Stir until a soft dough forms. It should be moist but not sticky—add a touch more coconut flour if needed.
Chill:
Cover and refrigerate dough for at least 20 minutes. This helps it firm up and makes it easier to shape.
Shape the gnocchi:
Lightly flour your hands with coconut or almond flour.
Roll small portions of dough into ½-inch thick ropes on a lightly floured surface.
Cut each rope into ¾-inch pieces. Optionally, roll each piece over the back of a fork for that classic gnocchi look.
Cook:
Bring a pot of salted water to a gentle simmer (not a full boil – keto gnocchi are delicate).
Gently drop gnocchi in batches. They’re done when they float (about 1–2 minutes). Remove with a slotted spoon.
Optional pan-sear (recommended!):
Heat a little olive oil in a non-stick skillet over medium heat.
Sauté the cooked gnocchi until golden and lightly crispy on the outside, about 2–3 minutes.
Serving Ideas:
Toss with sage brown butter, low-carb marinara, or a creamy garlic Alfredo-style sauce.
Add sautéed spinach, mushrooms, or grilled chicken for a full meal.
Top with a sprinkle of extra Parmesan and herbs.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze uncooked gnocchi in a single layer, then transfer to a bag once solid.
Absolutely! Here are some pro tips and tasty variations to help you make the best ever Keto Ricotta Gnocchi and keep things fun in the kitchen:
✅ Tips for Perfect Keto Ricotta Gnocchi
1. Drain the ricotta well:
If your ricotta is too wet, the dough will be sticky and hard to shape. Use a cheesecloth or paper towels to blot out excess moisture.
2. Don’t skip the chill time:
Chilling the dough helps it firm up, making it easier to roll and cut into gnocchi without falling apart.
3. Be gentle with simmering:
These gnocchi are delicate. Don’t boil aggressively—just gently simmer until they float.
4. Pan-sear for next-level texture:
After boiling, a quick pan-sear in butter or olive oil gives them a golden crust and irresistible flavor.
5. Use a fork for shape:
Roll gnocchi gently over the back of a fork to get those classic ridges that hold onto sauce.
Variations to Try
Herb Ricotta Gnocchi:
Mix in fresh chopped parsley, basil, or chives into the dough for added flavor and color.
Garlic-Parmesan Gnocchi:
Amp up the savory flavor with a little more garlic powder or even some finely minced roasted garlic.
Mushroom & Thyme Gnocchi:
Toss with sautéed mushrooms, fresh thyme, and a splash of cream for an earthy, rich combo.
Spicy Gnocchi:
Add a pinch of red pepper flakes to the dough or sauce for a kick.
Lemon & Dill Gnocchi:
For a fresh spring spin, add lemon zest and dill to the dough—delicious with a creamy smoked salmon sauce.
beef & Cream:
Toss pan-seared gnocchi with crumbled beef, a splash of heavy cream, and Parmesan for an indulgent keto carbonara-style dish.