Keto Garlic Gnocchi

motown13

These look just awesome. I have them planned for sometime next week. 4 Net carbs.

http://www.yummly.com/recipe/Keto-Garlic-Gnocchi-1027823?columns=6&position=4/5

BalmyD

I can vouch for these. I made them for Valentine's day and they were good.

RobinK228

I had this pinned on my Pinterest board but haven't made it yet. It looks fantastic!

phxteach

Yum, yum and yum. Now off to the fridge to see if Costco's Mozzarella will fit the specs

Phrick

yes! I make these pretty regularly and then use them to make Cheeseburger Gnocchi for my family. We love it!

Deena_Bean

I keep wanting to make these, but I keep not making them. I'm always sort of a wimp about trying to make new recipes. I love the variety, but I get all meh about putting in the effort to do it. I imagine you can use parchment paper if you don't have one of those handy mats for this, so maybe I'll give it a go with the chicken parm recipe I found

MyriiStorm

Any chance you could post the recipe itself? The link won't let me view the recipe unless I give it my Facebook, Google, or email info.

Phrick

@MyriiStorm -

Keto Garlic Gnocchi
The Primitive Palate | Serves 2

Gather

• 2 cups shredded Mozzarella (Low-Moisture Part-Skim - this is a MUST otherwise it will fall apart when boiled! I find Kraft to work the best!)
• 3 egg yolks
• 1 tsp granulated garlic
• butter & olive oil for sautéing

Prepare

1. Place cheese and garlic in a microwave safe bowl and toss around to combine. Melt cheese in microwave for about 1 to 1 1/2 minutes.
2. Fold in one egg yolk at a time until a homogeneous dough forms. This actually takes a little elbow grease!
3. Portion dough into 4 balls.
4. Chill in refrigerator for at least 10 minutes.
5. Lightly grease a silpat or parchment (and your hands-it helps from sticking!) and roll out each ball into a 14-15″ log.
6. Slice each log into 1″ pieces. (If you like, you can press the tip of a fork onto each piece to get that “gnocchi” look but it’s not necessary)
7. In a large pot, bring about a half gallon of salted water to a boil (like you would for normal pasta). Place all the gnocchi into the pot and cook until they float, about 2-3 minutes. The strain into a colander. (*note: a few of my readers say that have skipped this step and the gnocchi still turns out great!)
8. Heat a large non-stick pan on medium-high heat. Add a tablespoon of butter and a tablespoon of oil to pan.
9. Add gnocchi and saute each side for about 1-2 minutes, until golden brown. Season with salt and pepper if desired, and serve.

MyriiStorm

Thank you, @Phrick, that sounds wonderful! I'm going to try that.

nicsflyingcircus

Phrick wrote: »

@MyriiStorm -

Keto Garlic Gnocchi
The Primitive Palate | Serves 2

Gather

• 2 cups shredded Mozzarella (Low-Moisture Part-Skim - this is a MUST otherwise it will fall apart when boiled! I find Kraft to work the best!)
• 3 egg yolks
• 1 tsp granulated garlic
• butter & olive oil for sautéing

Prepare

1. Place cheese and garlic in a microwave safe bowl and toss around to combine. Melt cheese in microwave for about 1 to 1 1/2 minutes.
2. Fold in one egg yolk at a time until a homogeneous dough forms. This actually takes a little elbow grease!
3. Portion dough into 4 balls.
4. Chill in refrigerator for at least 10 minutes.
5. Lightly grease a silpat or parchment (and your hands-it helps from sticking!) and roll out each ball into a 14-15″ log.
6. Slice each log into 1″ pieces. (If you like, you can press the tip of a fork onto each piece to get that “gnocchi” look but it’s not necessary)
7. In a large pot, bring about a half gallon of salted water to a boil (like you would for normal pasta). Place all the gnocchi into the pot and cook until they float, about 2-3 minutes. The strain into a colander. (*note: a few of my readers say that have skipped this step and the gnocchi still turns out great!)
8. Heat a large non-stick pan on medium-high heat. Add a tablespoon of butter and a tablespoon of oil to pan.
9. Add gnocchi and saute each side for about 1-2 minutes, until golden brown. Season with salt and pepper if desired, and serve.

I am totally going to try this. My oldest daughter is gluten free (basically moderate carb with it) but misses pasta. This might do for the both of us.