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Homemade Keto Gnocchi With Pesto Sauce

Homemade Ricotta Keto Gnocchi with Pesto Sauce

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  1. Place the almond flour, Parmesan cheese, coconut flour, xanthan gum and salt in a food processor and pulse a few time to combine. 
  2. Add the egg and ricotta and process until mixture comes together in a ball.
  3. Wrap the dough in cling film and knead it for a 1-2 minutes or until it is smooth and elastic. 
  4. Refrigerate for minimum one hour. 
  5. Sprinkle the cutting board with coconut flour. 
  6. Shape small portions of the dough into long “snakes”. 
  7. Cut the snakes into 1 inch pieces. 
  8. Press each piece with a fork. 
  9. Refrigerate the gnocchi for minimum 30 minutes before cooking or until ready to cook. 
  10. Heat the olive oil or butter in a nonstick pan over low heat. 
  11. Add the gnocchi and cook 1-2 minutes per side or until golden. 
  12. Remove from the heat. 
  13. Add pesto and toss to coat. 
  14. Sprinkle with extra grated Parmesan and serve.


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