I’m Italian. I want pasta sometimes. THESE RICOTTA GNOCCHI HIT THE SPOT. I modified the recipe for things I had on hand and methods I prefer, but I think it will totally work as written (lots of positive comments) … https://sugarfreelondoner.com/keto-gnocchi-low-carb/ My mods … ~ Tip from making regular ricotta gnocchi, I use really nice basket ricotta and dry between dishcloths for a half hour in the fridge first ~ I didn’t want to pan fry (my monthly cleaning lady came today 😂) so I melted some butter in a glass baking dish with some freshly minced garlic and put the ricotta directly in the dish and baked at 425F for about 12 mins (didn’t track super closely but I was roasting salmon at the same time and that feels right) ~ I somehow didn’t have coconut flour so I found a random keto artisan baking mix that had almond flour, coconut flour, and psyllium as the first 3 ingredients so I used 3T of that ~ I did not use additional psyllium husk ~ I used 1/2 C freshly grated parm ~ I use Rao’s sauce because it’s amazing ~ I used 2 egg yolks instead of a whole egg ~ I spooned the gnocchi into bowls from the baking dish and topped with sauce and more freshly grated cheese ~ As for timing … I started these before work … strained ricotta first which took about 2 min of active time. Did morning stuff for a half hour while that strained. Dough took about 1 minute to put together. I let it rest for an hour in the fridge as I did laundry and stretched. Then I shaped them and froze them before work. About 5 minutes of active time shaping them. Then threw them in the oven from frozen after work to bake. My pics are crap but see below :)

Posted by Lauren L at 2022-10-12 23:14:16 UTC