Low Carb Tomato Gnocchi
Indulge in the comforting flavors of traditional pasta dishes with this Low Carb Tomato Gnocchi—a keto-friendly twist on an Italian classic. Crafted with almond flour and Parmesan cheese, this gnocchi boasts a soft yet satisfying texture that’s perfectly complemented by the rich, tangy essence of tomato paste. The recipe comes together in just 25 minutes, from prep to plate, making it an excellent choice for busy weeknights or an impressive low-carb dinner idea. Gently sautéed in browned butter for a golden, crispy finish, these bite-sized pillows of goodness pair beautifully with fresh basil and your favorite low-carb tomato sauce. Enjoy a guilt-free taste of Italy without sacrificing flavor or texture!
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Ingredients
- 1 cup Almond flour
- 1 cup Grated Parmesan cheese
- 2 tablespoons Tomato paste
- 1 Egg yolk
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh basil leaves (optional garnish)
Directions
Step 1
In a medium-sized mixing bowl, combine almond flour, grated Parmesan cheese, garlic powder, salt, and black pepper. Mix well to evenly distribute the dry ingredients.
Step 2
Add the tomato paste and egg yolk to the dry ingredients. Mix thoroughly with a fork or your hands until a soft dough forms. If the dough feels sticky, add a little extra almond flour, a teaspoon at a time.
Step 3
Transfer the dough onto a clean surface lightly dusted with almond flour. Gently knead the dough for about 1-2 minutes until it is smooth and pliable.
Step 4
Divide the dough into 4 equal portions. Roll each portion into a long, thin rope, about 1/2 inch in diameter. Use a sharp knife or bench scraper to cut the ropes into 3/4-inch pieces to form your gnocchi.
Step 5
Bring a pot of salted water to a gentle boil. Add the gnocchi in small batches, being careful not to overcrowd the pot. Cook the gnocchi for 2-3 minutes or until they float to the top, indicating they are done. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain.
Step 6
In a large skillet, melt the unsalted butter over medium heat. Once the butter is melted and slightly browned, add the cooked gnocchi to the skillet. Sauté for 2-3 minutes until golden and crispy on the outside.
Step 7
Serve the gnocchi warm, optionally garnished with fresh basil leaves for added flavor and presentation. Pair with your favorite low-carb tomato sauce, if desired.
Nutrition Facts
| Serving size | (260.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1161.9 |
| Total Fat 100.7g | 0% |
| Saturated Fat 35.1g | 0% |
| Cholesterol 326.5mg | 0% |
| Sodium 1983.0mg | 0% |
| Total Carbohydrate 29.1g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 8.0g | |
| Protein 57.4g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 1133.6mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 386.6mg | 0% |
Source of Calories