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Low Carb Gnocchi
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Missing pasta-like dishes while eating low-carb? This gnocchi is made with three types of cheese, soy flour, and whole wheat flour to make it lower in carbs than traditional gnocchi.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 cup soy flour
1/2 cup wheat flour
1 1/2 cup grated Parmesan cheese
3 large egg yolks
8 ounces goat cheese, at room temperature
8 ounces cream cheese, at room temperature
directions
Set a large pan of water to boil over medium-high heat.
Combine the soy flour, wheat flour, Parmesan, egg yolks, goat cheese, and cream cheese in a large bowl. Mix well until a dough has formed.
Working in small batches, pull off some of the dough and place on a work surface. Roll the dough out into a rope about 1/2-inch thick. Cut the rope into 1-inch pieces. Repeat with the remaining dough.
In batches of about 20 pieces, add the gnocchi to the boiling water and cook for 2-3 minutes or until they float to the surface. Let cook for 30 seconds longer once they float up then remove with a slotted spoon and place in a serving bowl. Repeat with remaining gnocchi.
Dress the gnocchi with your favorite pasta sauce, with butter and grated Parmesan cheese, or add to soups.
recipe tips
Mix the dough until just combined to avoid overworking it, which can make the gnocchi tough.
Roll the dough gently on a lightly floured (soy flour) surface to prevent sticking.
Make the gnocchi uniform in size for even cooking.
Boil the gnocchi in batches to prevent them from sticking together.
Remove the gnocchi with a slotted spoon to drain excess water.
Serve the gnocchi immediately after boiling for the results.
Experiment with different sauces and toppings to find your favorite combination.
Garnish with grated Parmesan and fresh herbs for added flavor and presentation.
Be gentle when stirring the gnocchi in the boiling water to maintain their shape.
Enjoy the gnocchi as a main dish or as a side to a protein like chicken or fish.
common recipe questions
Can I use all soy flour instead of a mix with wheat flour?
Yes, you can use all soy flour, but the texture may be slightly different from using a mixture of the two.
Is it necessary to use three types of cheese?
The combination of cheeses provides flavor and texture, but you can experiment with different types. You could use all goat cheese or all cream cheese instead of 8 ounces of each.
Can I make this gnocchi ahead of time?
Yes, you can shape the gnocchi and refrigerate them on a floured tray, covered, for a few hours before cooking.
How do I know when the gnocchi is cooked?
Gnocchi is cooked when it floats to the surface of the boiling water. Let it cook for an additional 30 seconds for the best texture.
Can I freeze the gnocchi?
Yes, you can freeze them on a tray and then transfer to a freezer bag and store them for up to 3 months. Boil directly from frozen, adding a minute or two to the cooking time.
What pasta sauces work well with this gnocchi?
Tomato-based sauces, pesto, or a simple butter and herb sauce complement the gnocchi well.
How can I prevent the gnocchi from sticking together?
Dust them lightly with soy flour and avoid overcrowding the pot when boiling.
Can I add herbs or spices to the gnocchi dough?
Yes, adding herbs like basil or spices like nutmeg can enhance the flavor.
How should I store leftover cooked gnocchi?
Store in the refrigerator in an airtight container for up to 2 days and reheat gently.
Is this gnocchi keto friendly?
There are many versions of the keto diet so depending on which you are following and what carbs you are allowed, it may be considered keto-friendly.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 18, 2013
Author's note: This is a type of gnocchi called "gnudi." In Italian, gnudi means nude. It is made mostly of cheeses, and therefore it is somewhat like the filling inside of ravioli. Since it lacks the pasta shell, the little dumplings are nude, and therefore the dish is lower in carbohydrates.