Keto Gnocchi with Garlic Pesto
On a trip to Old Quebec City, I fell off the keto wagon for their famed maple pie. On the way home, we stopped in Stowe, Vermont. You could say I wasn’t the most keto-rific spokesperson at that point and I got the first bowl of pasta I’d eaten in eight months. I oohed and aahed through the whole meal and then spent several weeks coming up with a keto gnocchi recipe to share these savory flavors. I didn’t plan to blab about my walk off the keto plank, but if anyone figures out a keto maple pie, I’ll be the first in line. (My Keto Ooey Gooey Butter Pie is pretty close though!)
Typically gnocchi is boiled first, but I find that cheese-based gnocchi won’t hold up in water too well, so they go straight to the frying pan for soft pillowy goodness on the inside, and a little crisp on the outside. Tossed with fresh pesto and tomatoes, this dish is super fragrant and very, very filling. If you miss pasta, then this keto gnocchi dish is for you! Each golden, pillowy bite is packed with flavor and sure to satisfy any craving.
Keto Gnocchi with Garlic Pesto
Prep Time: 30 minutes | Cook Time: 10 minutes | Total Time: 40 minutes
Nutritional Facts: 7g Net Carbs| 720 Calories | 60g Fat | 9g Carbs | 42g Protein | 2g Fiber
- 1 cup fresh basil leaves
- 2 tbsp pine nuts
- 2 peeled garlic cloves
- 1 brazil nut
- a pinch of ground nutmeg
- 1/4 cup plus 2 tsp, divided extra virgin olive oil
- 1/3 cup grated parmesan
- 4 cups low-moisture shredded mozzarella cheese
- 5 large free-range egg yolks
- 3 tbsp ghee or butter
- 5 grape tomatoes
- Using a mortar and pestle or single serve blender, coarsely grind the basil, pine nuts, garlic, Brazil nut, and nutmeg with a 1/4 cup of olive oil. A loose pesto is exactly what this dish calls for. Mix in the Parmesan cheese and set aside.
- In a medium microwave-safe bowl, microwave the mozzarella in 30-second intervals until it is melted and can be manipulated easily with your hands. Add the egg yolks to the mozzarella and hand-knead until it becomes dough like.
- On a piece of parchment paper, separate the dough into 2-4 one-inch round, one foot long rolls. If the dough is sticky you can separate it, then put it in the freezer to chill for a few minutes to make it easier to roll out. When you have your rolls, place them back in the freezer for about 15 minutes.
- Remove from freezer, and cut each roll into 1-inch pieces. Use a fork, flat side down, to press into them just slightly to make the traditional fork marks. In a large skillet, melt the ghee over medium-high heat. Add the gnocchi to the skillet and fry until golden and slightly crispy on both sides, about 1 minute on each side. Set gnocchi aside.
- In the same skillet, heat the remaining 2 teaspoons of olive oil over medium heat. Add the tomatoes. Once softened stir in the pesto sauce just until warm, about 1-minute. Turn off heat.
- Add the gnocchi back to the skillet and toss to combine, then serve!
This recipe comes from my cookbook, The Wicked Good Ketogenic Diet Cookbook.