ladipoet wrote: »

That actually sounds good! Let us know how it turns out.

SamandaIndia wrote: »

Can you share your recipe n tips? @Phrick

• 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 sauteing

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.
10. Season with salt and pepper and serve!

• 1 recipe Keto Garlic Gnocchi, prepared
• 1 tablespoon butter or ghee
• ½ lb ground beef or turkey
• ½ teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• 1 teaspoon mustard powder (optional)
• ½ tsp onion powder
• 3-4 cloves garlic, minced
• 1 ¼ cups beef broth (or Better Than Bouillon base + water)
• ¼ cup heavy cream
• 1 cup shredded sharp cheddar cheese

1. Melt butter or ghee in a 12-inch broiler-safe skillet (such as cast iron) over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.
2. Turn the heat to high and return skillet to stove. When the pan is very hot, add the beef or turkey, and season with salt, pepper, cumin, paprika, and mustard powder (if using). Add the onion and garlic, and cook until beef is browned and onions are golden, stirring occasionally. Drain if necessary.
3. Add the broth, then add gnocchi back into the skillet. Stir to combine. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.
4. Turn off heat, then add the cream and ½ cup cheese and stir to combine. Top with remaining cheese. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. (if you don’t have a broiler-safe skillet you can bake at 350 for 10 minutes-ish, or skip this step. It will still taste awesome!)

BalmyD wrote: »

Does the keto gnocchi actually absorb much liquid?