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This Fathead Keto Gnocchi gives you the pillowy yet chewy texture you’ve been missing from pasta on a low carb diet! This keto gnocchi is the perfect low carb vehicle for all of your favorite pasta sauces and flavors! Can you really eat gnocchi on a low carb or keto diet? You better believe it!!!

I’ve been seeing keto fathead dough around for a long time but hadn’t taken the time to play around with it until a few months ago. Most of the keto fathead dough recipes I’ve seen have baked the dough to make pizza, calzones, breads, and even desserts like danish. Many of them really legit looking too!

I wanted to come at the keto fathead dough from a different angle though, and see if it could be treated like a low carb pasta dough. If it worked, I had lots of cool ideas to turn keto fathead dough into all kinds of chewy pasta goodness!

(Side note, if you are allergic to nuts or just don’t want to mess with a “dough” you should try my keto fettuccini alfredo recipe STAT!)

After a few tries, I finally hit on the right consistency for this Fathead Keto Gnocchi dough, and after a couple of rough starts I also finally nailed the right way to cook them to get a pleasant texture that truly mimicked a good gnocchi – in my opinion at least.

Too much egg and the keto gnocchi dough was eggy and crumbly, too little and it was overly chewy and prone to falling apart. Cook the gnocchi too long and it fell apart and got waterlogged, skip the boil and go straight to the pan and they were like hard, chewy pucks!

Once I got this fathead keto gnocchi dough right and the cooking method down though – they were SO good! Now for an easy and delicious sauce!

While you can serve these Fathead keto gnocchi with pretty much any low carb pasta sauce, I wanted a delicate flavor for these that wouldn’t overpower the subtle flavor and texture of the gnocchi.

In the end I went with a simple butter sauce flavored with lemon and fresh thyme, and it was perfect if I do say so.

Fathead Keto Gnocchi Notes:

I know a lot of you skip right to the recipe but I need you to pay attention here! You MUST follow the instructions to the letter on this one! Winging it will not suffice! The method isn’t complicated at all in this fathead keto gnocchi recipe – but if you don’t follow the steps the right way you’ll end up with mush and will have wasted money on ingredients. Then I’ll be flooded with comments about how this recipe doesn’t work, I’m a horrible person, etc. etc. and that really ruins my day OK? So please, I beg of you, do it my way at least the first time to ensure good results!!!

Fathead Keto Gnocchi Recipe Video

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Fathead Keto Gnocchi – Low Carb ★ ★ ★ ★ ★ 4.1 from 40 reviews Author: Mellissa Sevigny

Yield: 5 servings 1 x

Category: Keto pasta

Cuisine: italian Print Pin Description This Fathead Keto Gnocchi gives you the pillowy yet chewy texture you’ve been missing from pasta on a low carb diet! This keto gnocchi is the perfect low carb vehicle for all of your favorite pasta sauces and flavors! Gluten free too! Scale 1x 2x 3x Ingredients For the keto gnocchi dough: 2 cups super fine blanched almond flour

super fine blanched almond flour 2 cups shredded full fat mozzarella cheese

shredded full fat mozzarella cheese 1/4 cup butter

butter 1 large egg

large egg 1 large egg yolk For the sauce: 1/4 cup salted butter

salted butter 1 tsp lemon zest

lemon zest 1 tsp fresh thyme leaves Instructions For the Fathead Keto Gnocchi: Combine the mozzarella cheese and butter in a medium bowl and microwave for 2 minutes. Stir, then microwave another minute. Stir vigorously with a rubber spatula until fully combined, and then cool for 2 minutes. Stir in the egg, egg yolk and almond flour. Continue to mix until a rough dough is formed, this could take several minutes. Turn out the dough onto a smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed. (if the dough is too wet, add a tablespoon or more of almond flour until workable) Form the dough into a long roll about 1 inch in diameter and then cut pieces about 1/2″ wide. You can then form them into almost any bite sized shape you want, but sticking with a simple disk as shown in the photos yielded the best results for me. Freeze the gnocchi for 15 minutes to firm them up. before cooking, or freeze them until ready to eat. Bring a pot of salted water to a gentle boil – too vigorous and the gnocchi will fall apart. Add the gnocchi to the water in small batches and boil for 1 – 2 minutes or until floating. Remove the gnocchi with a slotted spoon onto a paper towel lined plate, and cool for 5 minutes before adding to sauce. For the sauce: Melt the butter in a large saute pan. Add lemon zest and thyme and cook for about 2 minutes or until fragrant. Add the boiled and cooled keto gnocchi to the pan and cook for about 2 minutes, stirring gently to coat with the sauce. Season with salt and pepper as desired. Notes You MUST follow the instructions to the letter on this one! Winging it will not suffice! The method isn’t complicated at all in this fathead keto gnocchi recipe – but if you don’t follow the steps the right way you’ll end up with mush and will have wasted money on ingredients. Nutrition info is for gnocchi only in case you want to serve it with a different sauce. With the butter sauce listed here the approximate nutrition info is: 577 calories, 55g fat, 6g net carbs, 22g protein. Nutrition Serving Size: 1.5 cups

Calories: 497

Fat: 44g

Carbohydrates: 6g net

Protein: 22g

In other news…

I miss you guys!!! I’ve been hard at work (pinky promise) churning out recipes for my first “real” cookbook and I do have to say that it’s some of my absolute best work yet and I’m really excited about it!

That being said, it’s weird not to be writing on the blog and connecting with you guys here as much as I used to! I’m looking forward to finally finishing the book so that I can get back to a normal blogging schedule, but I am grateful for my guest posters who have been doing an awesome job keeping you guys in delicious recipes while I’m otherwise occupied!

As far as regular life stuff goes, we are currently in Roatan for the 2nd time in just a few months! While nothing is concrete yet, we are actively looking for a place to rent so that we can relocate here for a year or more starting sometime after January 2018.

Living in Belize has been fun and we’ve made lots of great friends there, but we are excited about this next chapter in Honduras! Roatan is a gorgeous island with better infrastructure than Ambergris Caye where we currently live. It has a hospital, REAL grocery stores, and we’ll have a car again instead of driving around in a golf cart everywhere – which sounds fun and adventurous… But after the first month it gets really old being exposed to blistering heat, soaking rain, vicious mosquitos, sand blowing in your eyes, mouth, ears, hair, etc. – and not having any cargo space for groceries or anything else! The struggle is real.

So I’ll keep you posted on all that and I’ve also decided to start posting more photos of our travel and stuff on the IBIH Instagram page because photos of food all the time is just boring, and who cares what the experts say about having a consistent curated look blah blah. You are not the boss of me and my IG, random InstaExpert people!

Here are some iPhone photos from our recent trips to Roatan – as you can see it’s a horrible place ha ha! Look for more on IG and I may even put some snorkeling videos on the IBIH Facebook page from our adventures this week!

Love this recipe? Shout it from the rooftops!