Gluten Free, Grain Free & Keto Ricotta Gnocchi

Print Pin
4 from 130 votes

Gluten Free, Grain Free & Keto Ricotta Gnocchi

1 hour


  • 128 grams almond flour
  • 14 grams coconut flour
  • 2 teaspoons xanthan gum
  • 210 grams ricotta cheese
  • 75 grams parmesan cheese (freshly grated)
  • kosher salt (freshly grated)
  • 1 eggs (lightly beaten)
  • 4 tablespoons grass-fed butter (freshly grated)
  • 1 tablespoon extra-virgin olive oil (freshly grated)
  • 2 cloves garlic (freshly grated)
  • 10 sage leaves
  • black pepper (freshly grated)
  • 140 grams greek yogurt
  • 1 clove garlic (freshly grated)
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon red wine vinegar (freshly grated)
  • kosher salt (freshly grated)
  • black pepper (freshly grated)
  • spinach (steamed)
  • cherry tomatoes


  • For the keto ricotta gnocchiAdd almond flour, coconut flour and xanthan gum to a medium bowl and whisk until thoroughly combined.
  • Set aside.Add ricotta and parmesan to a large bowl and mix with a spoon until well combined.
  • Add in flour mixture and mix well.
  • Season to taste with salt and mix in the egg.
  • The dough should be sticky, but form into a ball easily.
  • If it doesn't (different moisture levels in cheese etc), feel free to add in more almond flour a little at a time.
  • Wrap in cling film (saran wrap) and refrigerate for at least an hour.
  • Remove dough from the fridge and form into rounds (roughly 1 inch big).
  • The dough will be soft and still lightly sticky, but should form into rounds with ease.
  • Place in a tray and press down with a fork to lightly flatten them.
  • Freeze for 15 minutes before frying, and the gnocchi can be frozen at this point for up to two months.
  • Heat up butter and oil in a skillet or pan over medium/low heat.
  • Once warm, add in garlic slivers and sage leaves.
  • When the garlic is just lightly golden, add in the chilled gnocchi flat-side down along some freshly ground black pepper.
  • Move the pan around to keep them from sticking, basting them throughout the cooking.
  • They will be fragile, so handle with care.
  • When ready, the bottom will have formed a deep-golden crust (see pictures), about 4-5 minutes.
  • Serve right away atop a bed of steamed spinach, yogurt sauce and a handful cherry tomatoes (optional).

Originally posted 2019-02-20 18:14:18.

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating