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
Equipment
- 1 Whisk
Ingredients
- 1 Egg
- 1/2 Cup Cream Cheese
- 2,5 TBsp Guar Gum
- 1 TBsp 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.
Video
Notes
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Hi,
looks yummy! one quick question: Is it possible to use Xanthan Gum instead of Guar Gum? I find it hard to get the latter….
Cheers
Christiane
I would not suggest that as With Xanthan, they get pretty sticky and difficult to form. I wrote about it in the article.
Brilliant! I miss Gnocchi so much. I really like to give them a beautiful crisp by frying them in garlic oil and sage. Have you tried that before? Will they keep their shape?
I have not tried it, but do not see why would they not keep the shape. It should all work perfectly.
These are amazing!!! I couldn’t stop eating them!
Thank you for creating this wonderful recipe.
So happy you love them
Hello Zuzana,
Absolutely amazing recipe!
I tried 6 or 7 different recipes and it always turned into a disaster but this one is bulletproof!
Have u ever tried or do you think this dough could work for creating dumplings/ravioli?
Many tanks for creating this recipe!
Happy you are enjoying the recipe so much.
I have tried shaping this dought into dumplings, but it kept breaking up and it was not so flexible as I would have loved to. Therefore I have left it and my next assignment will be to come up with a recipe that would also work perfectly for making Keto Dumplings.
@Zuzana,
Many thanks for the reply.
I’ll be waiting for the recipe!
I have never been disappointed with any of your creations!
In the mean time if l come up with any discoveries of my own then l’ll let you know.
Greetings!
Looking forward to that
The Recipe is very good to try it. I have try it and i’m happy with this. The Gnocchis are very tasty. This Recipe was a good alternate for normal Gnocchis.
A lot off Greetings from Germany
Stefan
So happy you have enjoyed them Stefan
This is very intriguing. Would these hold up if I baked them in a sauce with chicken for 45 mins or so? Or would they fall apart?
Thanks!
I really do not see why would they fall apart. They are pretty dence and I believe it will work. Do let me know.
Have you ever used these in a cold pasta salad? Wondering if that would work?
Not really, but once you cook it, I do not see why it would not work.
I just made them and they turned out great at the end. They were very crumbly and hard to roll out into a log so I had to weigh out 5 grab portions and squeezed it into a gnocchi. How can I prevent it from going all crumbly and falling apart on me?
if it was too crumbly, probably too much flour was in. Try to reduce it a tiny bit.
I’m really keen to try this recipe, but I do have one question. I find coconut flour has a really overwhelming flavour. Does this Gnocchi TASTE like coconut?
There is not so much coconut flour in and you do not taste it at all at the end. I have also tried almond flour but the consistency was really very soft to form gnocchi.
Is your nutritional value for carbs a total or a nett value please?
It is total as per MyFitenssPal calculation. I never subtract anything.
I made these for the first time tonight. Sadly I only had xanthan gum, so i thought I’d give it a try. They were sticky, as you said they would be, but I managed. However they fell apart a bit when I poured them into the sieve after cooking. Not sure if I cooked them too long, probably 6 minutes. Will cook for less next time, and will form the rest from nearly frozen to see if it’s easier.
I’m now going to order some guar gum 😀 😀 😀
Guar Gum is for sure a much better choice in this recipe. With guar, I have cooked them even for 7 minutes (as trying to get the exact time for the best texture) and they were still holding perfectly.
Made this today. I could not get the dough to roll without breaking apart. I managed to cut pieces though and made into the right shape. Can you tell me…do you weigh your flour or use a standard tablespoon? Also, about how many pieces of pasta do you actually end up with? I cooked one piece to taste and it was very good without any sauce. Can’t wait to try it with the bacon cream sauce! Thanks fora great recipe.
I actually weigh everything as that is a more precise measurement in my opinion. Have you used Guar Gum? As the crumbling happens with Xanthan gum more often. Once you get it right you are going to love it for sure.
I love this recipe! I add garlic powder and salt to it before mixing the dough. I also find it easier to just grab a little bit and roll it between my palms before running it over a gnocchi board. It’s fantastic the way it cooks up perfect every time. I’m going to make it sans garlic and with just salt for Mac and cheese. It’s the perfect consistency and mouth feel! Thank you sooo much. ?
I am so happy Susan, that you are enjoying them. They really are something out of this world. I still do remember that first bit I made. Yum.
these look great & am going to make them soon!
Just one comment tho- potato gnocchi use potatoes with flour and egg mixed in- the potatoes do not replace flour!
Ricotta gnocchi are great too- but flour is added to the ricotta with an egg, also.
Here you are basically replacing the flour with coconut flour and guar gum, and the ricotta or potatoes with cream cheese.
Potato gnocchi – the name I have given was more to a taste of that gnocchi. Not really what goes in. If I close my eyes and would not know what are they made of, they taste exactly as if potatoes are involved.
This recipe sounds good. I’ve put it on our family menu. I also ordered the Gnoochi boards. I hope I can figure it all out! Nothing usually stops me from trying new things….even if I bomb! I’ll have to find a youtube video on how to shape the Gnoochi on the boards. I hope it is all worth it.
Video is here in the post as well. Straight at the beginning after the first image.
Is there a trick to getting the print feature to work? Id like to make these, even went out and got the guar gum, but looking at the directions on my phone is too hard with all the pop ups. When I try to print it out I get the ingredients and the notes – no directions. I tried doing this on a laptop as well with the same results.
Your help appreciated. Thanks!
Dear Rose,
Thanks for letting me know. It should work now. There was some glitch.
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.
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.
@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!
I see you really love experimenting. Please share your finds with us later.
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.
I am so sorry, but I have not weight the portion after it was cooked.
@Zuzana, Thank you for your response to my question. I will report back with my own estimate.
Great to know. It really depends on what shape you choose to make, how big the gnocchi will be. So really would be an estimate I guess.
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.
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.
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.
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.
The recipe was very good for a keto alternative. The taste was not potato gnocchi. But the texture was exactly like a potato gnocchi! As long as I stay on keto I will certainly do them again. But when I get rid of all the 35kg I need to loose I will enjoy a bowl of potato gnocchi. I used konjac powder instead of guar gum, I do not know if that affected the taste but the texture was spot on!!!
I have not used konjac powder, so can not really comment on the taste. But maybe try once guar so you can see if there is a difference and you might prefer one or other.
Can you panfry them after to add a crunch?
I have not tried it, but its a good idea.
wow! thank you for this brilliant recipie.
b/c you are a culinary experimenter/adventurer, i respectfully suggest the substitution of kuzu/kudzu powder as binding agent. it’s sold in granular form, but is very low effort to pulverize into a fine powder for mixing.
kuzu/kudzu is used not only a binder, it has digestive/gut benefits, seriously tolerates overcook, is flavor-neutral & gluten-free.
as for sauce pairings, i’m in agreement, but i also ask why almost everyone restricts gnocchi to only “savory” sauces?
gnocchi can seriously swing sweet, too. i’ve always known this, b/c japanese new year’s (white) mochi definitely swings both ways. so, why not gnocchi?
finally, when i make “sauces,” i always add unseasoned, pulverized psyllium husk, to further increase fiber content & drive down glycemic loads in food pairings. psyllium also acts as a thickening agent, replacing roux (but you don’t add psyllium while actually deglazing).
these are only suggestions and contradict nothing that you’ve discovered & generously shared.
bravo.
Love your suggestions and will try experimenting next time with some. We make sweet gnocchi all the time. I just never had a chance to make one recipe for the blog. And regarding kuzu – need to research a bit as I have never heard of it.
Hey,
I’ve made gnocci with Skyr as a replacement for cream cheese and they’ve come out great! Less calories…
That is an excellent idea. Have to try it next time.