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Keto Ricotta & Parmigiano Gnocchi with Parmigiano Reggiano Tomato Sauce

Created by
  Published on April 5th, 2019
  Reading time: 2 minutes
  Last modified April 11th, 2023
ChefNatalie LevyDifficultyAdvancedRating5.0
PrintFullscreen
Yields6 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins
Nutrition Facts

Serving Size 1/2 cup sauce & 3 oz gnocchi

Servings 6

5.3g
Net Carbs

Amount Per Serving
Calories 442
% Daily Value *
Total Fat 20.1g31%
Total Carbohydrate 5.3g2%
Protein 17.1g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients for Sauce
 ¼ cup onion
 2 tbsp olive oil
 1 tbsp basil, fresh
 ½ tsp salt
 ½ tsp pepper
Ingredients for Gnocchi
 2 tsp xanthan gum
 7.50 oz ricotta cheese
 1 egg
 1 tsp salt
 2 tbsp butter

Directions

Directions for Sauce
1

Puree 1 can of the tomatoes in a blender and set aside.

2

In a stock pot, add your olive oil and heat. Add the garlic and onions. Once the garlic and onions are translucent, stir in all the remaining ingredients and bring to a boil, constantly stirring so it doesn't stick. Once boiled bring the heat to a low boil and cook for about 2 hours. Remember to give the sauce a good stir every once in a while.

Directions for Gnocchi
3

Add the almond, coconut flour, and xanthan gum to a medium bowl and whisk until combined thoroughly. Set aside.

4

Add ricotta and Parmigiano cheese to a large bowl and mix well. Add in the flour mixture and mix again very well. Season to taste with salt and mix in the lightly beaten egg. The dough will be sticky, but it will form into a ball easily. If not, add a little more almond flour. Wrap the ball with saran wrap and refrigerate for an hour or more.

5

Remove dough from the fridge and form into rounds (about 1 inch). The dough will be soft and still sticky but should form into rounds with no issues. Place in a tray and press down with a fork to lightly flatten them. Freeze for about 10 minutes before frying.

6

Heat the butter in a skillet on medium/low heat. Once hot, add in the gnocchi, flat side down. Move the pan around to keep them from sticking, basting them throughout the cooking process, which will be about 4–5 minutes. Be very careful in the cooking process as they are very fragile.

7

Serve right away and enjoy!

Category, Diet

Ingredients

Ingredients

Ingredients for Sauce
 ¼ cup onion
 2 tbsp olive oil
 1 tbsp basil, fresh
 ½ tsp salt
 ½ tsp pepper
Ingredients for Gnocchi
 2 tsp xanthan gum
 7.50 oz ricotta cheese
 1 egg
 1 tsp salt
 2 tbsp butter

Directions

Directions

Directions for Sauce
1

Puree 1 can of the tomatoes in a blender and set aside.

2

In a stock pot, add your olive oil and heat. Add the garlic and onions. Once the garlic and onions are translucent, stir in all the remaining ingredients and bring to a boil, constantly stirring so it doesn't stick. Once boiled bring the heat to a low boil and cook for about 2 hours. Remember to give the sauce a good stir every once in a while.

Directions for Gnocchi
3

Add the almond, coconut flour, and xanthan gum to a medium bowl and whisk until combined thoroughly. Set aside.

4

Add ricotta and Parmigiano cheese to a large bowl and mix well. Add in the flour mixture and mix again very well. Season to taste with salt and mix in the lightly beaten egg. The dough will be sticky, but it will form into a ball easily. If not, add a little more almond flour. Wrap the ball with saran wrap and refrigerate for an hour or more.

5

Remove dough from the fridge and form into rounds (about 1 inch). The dough will be soft and still sticky but should form into rounds with no issues. Place in a tray and press down with a fork to lightly flatten them. Freeze for about 10 minutes before frying.

6

Heat the butter in a skillet on medium/low heat. Once hot, add in the gnocchi, flat side down. Move the pan around to keep them from sticking, basting them throughout the cooking process, which will be about 4–5 minutes. Be very careful in the cooking process as they are very fragile.

7

Serve right away and enjoy!

Keto Ricotta & Parmigiano Gnocchi with Parmigiano Reggiano Tomato Sauce
Hi there! My name is Natalie, and when I'm not busy being a Mom, you'll find me busy in the kitchen creating new recipes for my family to try! I grew up in New York, always pushing the boundaries of fashion as a small kid. Whether it was really high to the sky bangs held with a gallon of my mother’s Net hairspray or big baggy pants with scrunchy socks and high tops, I was the ultimate fashionista. My Mom and Dad immigrated from Portugal to this country in the 1960s not knowing a lick of the English language. I was born in Yonkers, NY, and was always that little girl in dresses and braids but also loved being a tomboy, making mud pies in the back yard and getting as dirty as I could. When I was 18, my parents retired and moved back to their country, leaving me in the “concrete jungle” to get things done. I was officially on my own, got my bartending license, and started working at NYC night clubs and went to college by day. In late 2000, I met my amazing husband “Normand” that’s right with a “d.” He’s Cuban and Peruvian, so his mama had to add a twist to his name. We have been married for 16 years and together for almost 19. We have a great “love story” on how we met, and I will definitely share that with you later in one of my blog posts. We had our first son in February of 2003; his name is Devan (pronounced like Devin). He came five weeks early, and we had many complications, but he has grown to be an amazing healthy boy! We loved Florida so much that in 2005 we made the move and officially called it home. I got a job with the University of Central Florida while my husband worked at a local TV station. In 2005, I became pregnant with our beautiful daughter Vivian Baylee, and then again one last time in 2008! I gave birth to our last son Aidan James. It became very challenging to work and raise three kids, so we decided that it was best for me to stay at home, become Super Mom, and help raise our kids. It was one of the best choices we’ve ever made. I was able to be there for them all the time. It was a blessing. When the kids got older, I decided to go back to school and get my skincare degree. I work part time as a skincare specialist at a local spa and wellness center in Orlando. I love helping people learn how to take care of their skin, and living in sunny Florida, it's very important to know how to do that. You only get one set! To get a little more personal, in the last few years I had gained a lot of weight more than what I want to admit. In August of 2017, I started a ketogenic lifestyle, and I love it! I have my husband and family eating the same way. My husband and I have lost a total of 75 pounds, and we love the way we feel. Through my journey, I have found so much joy in food, cooking, and creating great recipes!

Discussion

  1. Rose says:

    Are total Carbs and the posted Net Carbs correct?

  2. Micheline says:

    Can we have the carbs for gnocchi only please ?

  3. Nurse Pilot says:

    I ran the gnocchi part of the recipe through myfitnesspal. Very impressed with only 4 total carbs.
    Thanks!

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