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

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

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 -

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.

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.