Keto Gnocchi Di Patate with its real Pillowy Pasta Texture and “Melt in your Mouth” Potato like Flavor is a part of the Italian Pasta, Dumplings or Gnocchi replacement in Low Carb Lifestyle. Fully Gluten-Free, made without real Potatoes, our Homemade Gnocchi will surprise you with its real feel.
Italian Pasta
After our Homemade Keto Egg Noodles, together with Keto Fiber Noodles, I have decided to extend our Keto Pasta Variations.
If you are following me on Instagram, you might have seen my excitement, when after about a week of daily trials and adaptation, I came up with a recipe I loved as a real Homemade Italian Pasta in a Keto Version.
To only find out after I cooked it all, that it tastes exactly like a homemade Gnocchi Di Patate, which is an Italian Pasta made out of Mashed Potatoes.
I was pleasantly surprised.
Keto Gnocchi
I was shocked how similar the texture and taste is, that I had no other choice, just completely change my approach and work on the best Keto Gnocchi instead of another Keto Pasta.
And this is how recipes are being born.
Simple mistakes, trials, or additions, can transform your idea into a completely different horizon, you have not even thought of.
Here we are making our best Keto Gnocchi everyone will love.
Homemade Keto Italian Pasta – Gnocchi Shapes
As you see in some of the pictures, I went completely overboard and prepared the best-looking Keto Gnocchi you can have with easy to prepare 3 different shapes.
Wooden Gnocchi Board
2 of the shapes I have prepared, are using a simple tiny Gnocchi Board, which you can purchase for a few bucks in any of the Kitchen stores.
I have also added one shape, just in case you do not have the board in the Kitchen, using only your hands.
I would also like to pinpoint, that the week I was experimenting with this recipe, was the first time I have used the Gnocchi Board, or made a homemade Gnocchi at all.
This just shows, how super easy it is for you to make them as well.
- Regular Gnocchi shape
- Spirelli shape
- Orecchiette shape using only your hands
You can see my video, with simple instructions on how to shape each one of those super easy Gnocchi creatures.
Gnocchi is a perfect addition to Italian Pasta.
They are Handmade Italian Pasta Dumplings to be precise.
As per Wikipedia, Gnocchi is added into the Pasta and Dumpling section as well.
We can confidently say, that Gnocchi is Pasta Variation made with Potatoes instead of Flour.
As Gnocchi are considered a part of Pasta, there is just one ingredient changed.
That is Flour vs Potatoes
For Pasta, you are using Flour.
With Gnocchi, you are using Potatoes.
And Our Keto Gnocchi, you are using a Keto Flour mixture, which at the end resembles Potatoes.
How fascinating that is?
Once you taste our Keto Gnocchi recipe, you will be pleasantly surprised with pillowy, tender, melt in your mouth potato-like flavor.
And all of this with 4 simple ingredients you might already have at home.
Using our Keto Gnocchi Recipe, you can add any sauce you would normally do.
They are made the same way as normal Gnocchi, where you cook them in the water and then add them into your preferred sauce.
Some of the Keto Gnocchi Ideas I am making for you are:
- Bacon and Cream Keto Gnocchi with Orecchiette Shape
- Tomato Basil Keto Gnocchi with Spirelli Shape
- Spinach Gnocchi
Keto Sauces
Guar Gum
Guar Gum is one of the 4 Ingredients, you might have at home if you are living this lifestyle for already a while.
Special Keto Ingredient Guar Gum is a part of a Keto Kitchen Pantry, especially the Flour section.
If you are brand new, it is good to purchase a small box, as it will last for a long time.
Guar Gum is very similar to Xanthan gum in terms of consistency and acts as a binding agent.
The only difference is, that using Guar Gum, the Gnocchi dough stays perfectly dry and it is easy to shape your favorite Gnocchi.
Using Xanthan Gum instead of Guar Gum might make the dough sticky and difficult to form into your desired shape.
How to make Homemade Keto Gnocchi?
Kitchen Gadgets you might need:
Ingredients needed:
- Egg
- Cream Cheese
- Coconut Flour
- Guar Gum
- Salt & Pepper – Optional
*Exact measurements are listed in the recipe card below.
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STEP BY STEP INSTRUCTIONS ON HOW TO MAKE KETO GNOCCHI
First Step: Ingredients
Prepare all of the ingredients for a quick and easy assembly.
Place them each into a separate container or a bowl as it is important to mix them one by one.
Second Step: Egg
Whisk a whole egg in a bowl, you are planning to make your dough.
You do not have to whisk it fully until fluffy. It is enough just to break egg yolks with egg whites and combine them with a whisk.
Third Step: Add Cream Cheese
Once your egg is whisked, add cream cheese and salt and mix it fully until all is combined into one smooth consistency. Have a look at the video for easier visual instructions.
Fourth Step: Add Coconut Flour
Add coconut flour and whisk it again fully until combined.
Fifth Step: Add Guar Gum
Before you add Guar Gum, remember, that the dough is going to thicken very fast at this stage.
Do not use a whisk as it will all get stuck in between.
Sixth Step: Mix with Spatula
Take one of the spatula and with your hand mix the guar gum into the dough until fully combined. Let it sit for approximately 10-15 minutes.
Seventh Step: Roll and Cut
On a silicone sheet, work out the dough once again with your hands until it forms one whole piece.
Separate with a knife or a cake scrapper into 4 parts.
Take one part and roll it into a thin log.
In that way, it will be easier to make shapes similar in size.
Using your knife or cake scraper, cut identical pieces out of the log and continue until all 4 parts of the dough are cut.
Eight Step: Shape
Using either your hands or Gnocchi wooden Board, shape gnocchi as you wish.
You can see on the video and photos, I have made regular Gnocchi Shape, Spirelli as well as Orecchiette.
Ninth Step: Cook
Once you have all shaped into Gnocchi, place them into boiling water, where you have poured a bit of oil. This will prevent the Gnocchi from sticking together once ready.
Cook for approximately 5 minutes, depending on the size and shape.
Tenth Step: Enjoy
Take it out of the water and serve it straight with your preferred sauce.
Tips and tricks:
Cooking – after cooking our Keto Gnocchi several times, I concluded, 5 minutes number works the best. Depending on your size you might have to adjust it a minute up or down.
Oil – adding few drops of oil into the boiling water, will prevent them from sticking
FREQUENTLY ASKED QUESTIONS AND ANSWERS
How to Cook Keto Gnocchi?
To cook Keto Gnocchi is very easy.
Treat them as if you would cook any other real Italian pasta.
Once the water is boiling, add few drops of oil, which helps reduce the stickiness afterward and drop your Gnocchi in.
Cook it for approximately 5 minutes, drain and enjoy.
I have cooked those Keto Gnocchi for 2,3,5, 7, and 8 minutes and after my initial 7 minutes, my whole family and I have decided 5 minutes works the best for the texture.
Can I replace Coconut Flour with Almond Flour?
I have tried that as well and would suggest against it. Coconut Flour is completely different in texture and dryness and replacing it with almond Flour does not work.
The dough is crumbly and it is pretty difficult to roll or shape any type of gnocchi or pasta with it.
How do you store Low Carb Gnocchi?
Once you make our gnocchi, store them raw in the refrigerator for 1-2 days. No longer.
Cooking them is the best right before serving.
You can also freeze them raw and cook them whenever you need to.
Can you freeze Keto Gnocchi?
You can certainly freeze this Gnocchi and it is perfect for a quick dinner. Once you have your raw Gnocchi shapes done, split them into Ziploc Bags and place them into the freezer.
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Easy Homemade Keto Gnocchi
Keto Gnocchi Di Patate with its real Pillowy Pasta Texture and “Melt in your Mouth” Potato like Flavor is a part of the Italian Pasta, Dumplings or Gnocchi replacement in Low Carb Lifestyle. Fully Gluten-Free, made without real Potatoes, our Homemade Gnocchi will surprise you with its real feel.
Ingredients
- 1 Egg
- 1/2 Cup (125g) Cream Cheese
- 2,5 TBsp (20g) Guar Gum
- 1 TBsp (10g) Coconut Flour
Instructions
- Prepare all of the ingredients for a quick and easy assembly.
- Whisk a whole egg in a bowl, you are planning to make your dough.
- Once your egg is whisked, add cream cheese and salt and mix it fully until all is combined into one smooth consistency. Have a look at the video for easier visual instructions.
- Add coconut flour and whisk it again fully until combined.
- Before you add Guar Gum, remember, that the dough is going to thicken very fast at this stage.
- Take one of the spatula and with your hand mix the guar gum into the dough until fully combined. Let it sit for approximately 10-15 minutes.
- On a silicone mat, work out the dough once again with your hands until it forms one whole piece.
- Separate with a knife or a cake scrapper into 4 parts.
- Take one part and roll it into a thin log. Using your knife or cake scraper, cut identical pieces out of the log and continue until all 4 parts of the dough are cut.
- Using either your hands or Gnocchi wooden Board, shape gnocchi as you wish.
- Once you have all shaped into Gnocchi, place them into boiling water, where you have sprinkled a bit of oil. This will prevent the Gnocchi from sticking together once ready.
- Cook for approximately 5 minutes, depending on the size and shape.
nth Step. Enjoy - Take it out of the water and serve it straight with your preferred sauce.
Notes
Cooking - after cooking our Keto Gnocchi several times, I concluded, 5 minutes number works the best. Depending on your size you might have to adjust it a minute up or down.
Oil - adding few drops of oil into the boiling water, will prevent them from sticking
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Nutrition Information
Yield
3Serving Size
1 BowlAmount Per Serving Calories 181Total Fat 15gCarbohydrates 4gFiber 7gProtein 5g
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Kelly
Sunday 25th of September 2022
Can you tell me how much is a serving size? The only thing I see says 1 bowl. Is that 1 cup?
Thanks! Looking forward to making this.
Zuzana
Thursday 29th of September 2022
Approximately one soup scoop of gnocchi. Just be careful, they are very filling. Much more than a normal gnocchi are. So what you think you need, I would say take half only.
Diane S.
Friday 16th of September 2022
I made this last night for dinner and it turned out great! This opens up an entirely new world of substituting possibilities! My didn't weigh the finished product, but it looked like about 8 ounces comparable with traditional gnocchi, but very filling. A little goes a long way. It was plenty for my husband and I for dinner without any side dishes.
I was concerned about the other reviews that reported it crumbly or not holding together, so I scaled back on the Guar Gum - 2 Tablespoons. It was still a bit crumbly, but workable. I think next time I will try 1.5 Tablespoons. First time using the Guar Gum; it's like Xanthan gum on steroids!
I used this recipe for cooking the gnocchi in the sauce, but sautéed some mushrooms in butter & added sun-dried tomatoes before adding the rest of the ingredients. The gnocchi thickened the sauce very nicely. Topped it with freshly grated Pecorino Romano & parsley. I thought the sauce/gnocchi ratio worked very well even though the recipe called for 16 oz.
Zuzana
Saturday 17th of September 2022
What a great intake from you Diane. Rally appreciate and happy you loved them. They re really filling. Few small bits and you are full.
Diane S.
Friday 9th of September 2022
Wondering about how many ounces of gnocchi does this make? I would like to use it in a recipe & will need to scale the sauce accordingly.
Diane S.
Sunday 11th of September 2022
@Zuzana, Thank you for your response to my question. I will report back with my own estimate.
Zuzana
Sunday 11th of September 2022
I am so sorry, but I have not weight the portion after it was cooked.
mcgrady
Sunday 1st of May 2022
Lol, just for the record. The recipe says don't use xanthan gum because it will be sticky. I couldn't find guar gum in the stores near me but the internet said xanthan gum was a good substitute so I gave it a go. Pay heed, not only does it get sticky to work with but after you cook them they are slimy and have no chew whatsoever. Throwing that doubled batch out! I'll be trying it again after I order some guar gum.
Listerite
Thursday 23rd of February 2023
@mcgrady, I make ricotta gnocchi with King Arthur keto wheat flour to which I add a quarter tsp of Xanthan gum. My husband felt they were too soft without it. The dough is sometimes sticky but that is due to the fact I’m still figuring out quantities, I think. Often a batch is soft without sticking. I haven’t noticed any sliminess. Maybe too much was added? I’ve also made ricotta gnocchi with vital wheat gluten which don’t need extra texturing with Xanthan gum as they already cook with just the right amount of chewiness which would toughen if not fished out of the boiling water as soon as they rise to the top. I do like using ricotta but would like to use the same dough to make ricotta cavatelli pasta which needs to be a drier dough so I think the guar gum would work here. I’ve just ordered it online so we’ll see how it goes!
Zuzana
Friday 6th of May 2022
yes, you are right as you have experienced. I have tried that as well and although both xanthan gum and guar gum should be very similar, they do make those gnocchi different in texture.
CookAnn
Friday 1st of April 2022
Is the recipe as is, for 3 servings? How many pieces or gnocchi does this make? Thank you.