Low carb herbed ricotta gnocchi are made with freshly grated Parmesan Reggiano cheese, gluten free flours and egg. Serve these tasty little dumplings as an impressive appetizer or as a main course.
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Gnocchi
Italy is known for its expansive varieties of gnocchi. Gnocchi are dumplings made up of either potato, bread, polenta, corn meal, semolina, chestnut flour, vegetables or flour. Potato gnocchi are likely the most popular of all these fabulous dumplings but in the Sicily and Venice regions, ricotta is most often used.
Before switching to a low carb diet, I spent countless hours making homemade pasta and studying Italian cuisine. I have certainly been missing those exquisite carb loaded dishes and the flavors of Italy. Ricotta has been on my mind, so I went on a mission to see if I could create a really great low carb and gluten free gnocchi recipe.
Ricotta gnocchi are quicker and easier to make than the traditional potato dumplings. This dumpling recipe will take about 20 minutes to create.
What you will need:
Ricotta cheese, double cream
Egg
Parmesan Reggiano, freshly grated
Oregano, fresh
Thyme, fresh
Butter
Basil, parsley, lemon verbena or chives for garnish
Low Carb Herbed Ricotta Gnocchi Nutrition
Ricotta gnocchi are gluten free and low carb. Each serving approximately contains 220 calories, 17.9 grams of fat, 5 grams of net carbs, and 10 grams of protein.
How to make Low Carb Herbed Ricotta Gnocchi
Place a large pot of water on the stove with salt and bring to a boil, then reduce to a simmer.
While the water is heating, in a medium-sized bowl, whip the ricotta cheese with a wire whisk. Add the egg, potato starch, fresh oregano and thyme, and freshly grated parmesan cheese.
Add almond flour until the dough is no longer sticky, ¾- 1 cup.
Roll the dough into balls, about the size of a shooter-marble or dust a clean work surface with almond flour and roll the dough into a long string, about the circumference of a nickel. Take a knife and cut the dough into about 1 inch length sections. If you don’t have a gnocchi roller board, that’s fine, leave as is.
Place the dough in the simmering water and allow to cook for 4-5 minutes. The gnocchi wil begin to float long before 4-5 minutes, but still need ample time to cook.
Have a skillet hot and ready with the butter (divided) melted or browned. Remove the gnocchi straight from the water with a slotted utensil and place in the skillet. Toss the dumplings in skillet and cook for 2-3 minutes.
Remove the gnocchi and serve. Garnish with additional parmesan, fresh basil, parsley, lemon verbena or chives.
Best Results
Make the gnocchi in 2-3 batches for best results.
Ricotta gnocchi are best when eaten immediately. Vacuum seal and freeze for up to 6 weeks.
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Low Carb Herbed Ricotta Gnocchi
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 70 dumplings 1x
- Category: Main dish/Entree
- Method: Stove Top
- Cuisine: Italian
- Diet: Gluten Free
Description
Low carb herbed ricotta gnocchi are made with freshly grated Parmesan Reggiano cheese, gluten free flours and egg.
Ingredients
1 1/2 cups ricotta cheese, double cream
2 eggs
1 cup freshly grated Parmesan Reggiano, plus more for garnish
1/4 cup potato starch
3/4- 1 cup almond flour, plus more for dusting if preferred
2 tsp fresh oregano leaves, minced
2 tsp fresh thyme leaves
6 TBL butter
Fresh basil, lemon verbena, parsley, or chives (optional)
Instructions
Place a large pot of water on the stove with salt and bring to a boil, then reduce to a simmer.
While the water is heating, in a medium-sized bowl, whip the ricotta cheese with a wire whisk. Add the egg, potato starch, fresh oregano and thyme, and freshly grated parmesan cheese.
Add almond flour until the dough is no longer sticky, ¾- 1 cup.
Roll the dough into balls, about the size of a shooter-marble or dust a clean work surface with almond flour and roll the dough into a long string, about the circumference of a nickel. Take a knife and cut the dough into about 1 inch length sections. If you don’t have a gnocchi roller board, leave as is.
Place the dough in the simmering water and allow to cook for 4-5 minutes.
Have a skillet hot and ready with the butter (divided) melted or browned. Remove the gnocchi straight from the water with a slotted utensil and place in the skillet. Toss the dumplings in skillet and cook for 2-3 minutes.
Remove and garnish with additional parmesan, fresh basil, parsley, lemon verbena or chives.
*Make the gnocchi in 2-3 batches for best results.
Nutrition
- Serving Size: 12 gnocchi
- Calories: 220
- Fat: 17.9 grams
- Carbohydrates: 5 net
- Protein: 10 grams
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