I would call myself a modest person but in this case modesty aside. I am in love with this low carb gnocchi I made a week ago. The dough is entirely gluten-free, very easy to handle while creating the gnocchi and also while cooking them. They aren’t sticky, and they taste delicious. Really if you have cravings for Italian cuisine, I definitely recommend them to you. The only disadvantage is probably the prepare time. Only processing the dough and creating the gnocchi took me around an hour. But that’s how it is if you’re cooking “homemade” gluten-free or not. I also wanted to make them tiny and pretty for the picture, so I am sure it can go faster.
But the time you spend in the kitchen is totally worth it. Because you will love this low carb gnocchi recipe even if you’re eating high carb. And before I started with sugar and gluten-free lifestyle, I ate a lot of that Italian stuff in my life. Almost couldn’t taste the difference. You maybe doubt that the gnocchi recipe is enough for four servings. But the dough is very rich, and you will be satisfied after a smaller portion than usual.
I have a tip for a nice, quick sauce if you already ran out of ideas. You will only need wild rocket, dried tomatoes, champignons, capers, garlic, onions, and heavy cream. Fry chopped onion and garlic with olive oil in a skillet over medium heat, add champignons and cook until they are nicely brown. Add chopped dried tomatoes, capers and rocket. Stir for 2 minutes and pour in heavy cream. Mix the sauce with low carb gnocchi and sprinkle it with parmesan cheese.
- 250 g / 9 oz ricotta cheese
- 180 g / 6,5 oz flaxseed meal (only for the dough, you will need a little bit more for keeping the gnocchi not sticky)
- 50 g / 1,8 oz finely grated parmesan cheese
- 1 egg
- Put all the ingredients in a bowl, mix and knead into a dough.
- Form to finger thick rolls, cut into small pieces and flour with flaxseed meal.
- Spread on a flaxseed flour-dusted kitchen towel.
- If you feel like it and have time, you can still give them a right look and bring them with the help of own finger and fork in the traditional gnocchi form. It takes some practice and patience, but it looks excellent!
- Place the finished gnocchi in boiling salted water using the kitchen towel, stir briefly (so they do not stick to the floor) and wait until they come to the surface – then they’re done.