If you already have your Keto Gnocchi prepared, skip to step 8.

Once your dough is fully combined, separate it into four pieces and roll each into a thin log.

With your cake scraper or a knife, cut small identical pieces out of the log until you’re finished with all of the dough.

Using the wooden gnocchi board, start shaping your fusilli. For a better understanding look at the video with step-by-step instructions.

Once you have your gnocchi prepared in the shape of a fusilli, take them out of the fridge and place them into the salty boiling water where you have added 1 tablespoon of extra virgin olive oil.

Cook for approximately five minutes and using your sieve, take them out of the boiling water as you normally would with any pasta.

Prepare all of your ingredients together.

For the sauce, heat up your pan and add extra virgin olive oil together with crushed garlic. Cook it until golden brown.

Add your cherry tomatoes cut into smaller pieces together with half a tablespoon of basil pesto. Mix and cook for a few minutes.

Once you see that your tomatoes are getting softer, add fresh basil and pre-cooked gnocchi into the pan.

Mix, cook for a few minutes and serve immediately.