Keto Gnocchi {Low Carb Almond Flour Gnocchi} - Little Pine Kitchen (2024)

This decadent keto gnocchi is soft, pillowy, and great with any sauce. It’s my favorite keto pasta variation, as it’s easy to make and full of flavor! Here’s how to nail it every time.

Ingredients in Keto Gnocchi

Just a few keto kitchen staples are all you need to make this almond flour pasta. Here’s what to get ready, and a few answers to questions you may have:

• Almond flour – This keto flour comes in many different grain sizes–for this recipe, get fine-grained almond flour to keep the texture soft and “flour-like”. (I like Bob’s Red Mill, Trader Joe’s, or Costco).
• Cheese – Mozzarella and cream cheese melt together for a fluffy and decadent dough.
• Egg – Use a large egg to achieve just the right texture.

How to Make Keto Gnocchi

Throwing this keto gnocchi together is as easy as it is fun–I like to make these in bulk and freeze them so they’re ready for a quick side. Here’s how:

1. Make the dough by melting the cheeses together. Add the almond flour and egg, and use a rubber spatula to combine.

2. Roll dough into a ball, then place it in the fridge for 30 minutes so the cheese can harden.

3. Shape the noodles by grabbing a pinch of dough at a time, then rolling it into a ball. Roll the dough against the back of a fork to add grooves.

4. Cook the noodles by heating oil in a pan and frying them on each side until golden.

Tools To Make

Three simple tools that you already have in your kitchen are all you need to make this gnocchi:

1. A microwave – This is by far the easiest way to melt the cheese for our dough. If you don’t have a microwave, you can always melt it over a double boiler on the stove.
2. A fork – We’ll use the tines of the fork to roll our keto gnocchi and give them the classic shape they’re known for.
3. A large pan – We’ll use our pan to first cook our gnocchi and then our sauce. Use the largest pan you have so your gnocchi can brown easily without being crowded.

Storing, Freezing, + Reheating Tips

This keto gnocchi is hard to eat all in one sitting. Here’s how to make the most of your leftovers:

• To store: Once cooled, store your keto gnocchi in the fridge in an airtight container.
• To reheat: On the stove, the same way you cooked them the first time. Store any sauce separately and heat it in the microwave or in a saucepan.
• To freeze: Flash freeze on a parchment covered pan for 10 minutes before moving to a ziplock bag. They’ll stay frozen separately, making them super easy to reheat. You can do this with raw or cooked keto gnocchi, just add a bit more cook time if cooking them from frozen.

More Keto Pasta Recipes

• Keto Meatballs
• Keto Lasagna Soup
• Keto Chicken Noodle Soup
• Keto Beef Stroganoff
• Keto Goulash