These gluten free and keto ricotta gnocchi are a great most loved here at gnom-gnom. Expect pillowy-delicate gnocchi, combined with a refreshingly basic mediterranean yogurt sauce!
These keto ricotta gnocchi, sans the wheat flour, are not the same as the first. In any case, (and it's a major however!) I like to believe they're similarly as great. What's more, given that the Italian work gnoccho truly interprets as knot, gnocchi are really made out of a wide assortment of fixings (not simply potato and flour); so I'm as yet certain about calling these folks gnocchi (😜!).
Likewise, while customary ricotta gnocchi are bubbled in water and at times consequently softly singed in sage margarine, these go straight for the broiling (without grain flours go to mush in water!). Along these lines you'll get a decent base covering, a pillowy-delicate focus and incredibly fragrant outcomes (by virtue of the sage).
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INGREDIENTS
FOR THE KETO RICOTTA GNOCCHI
- 128 g almond flour
- 14 g coconut flour
- 2 teaspoons xanthan gum
- 210 g ricotta cheese
- 75 g Parmesan cheese freshly grated
- kosher salt to taste
- 1 egg lightly beaten
FOR THE SAGE BUTTER
- 3-4 tablespoons grass-fed butter as needed
- 1 tablespoon extra virgin olive oil for cooking
- 2 cloves garlic thinly sliced
- 8-10 sage leaves
- black pepper freshly ground to taste
FOR THE MEDITERRANEAN YOGURT SAUCE (TWO SERVINGS)
- 140 g Greek-style yogurt
- 1 clove garlic ran through a press
- 2 teaspoons extra virgin olive oil
- 1/2-1 teaspoon red wine vinegar to taste
- kosher salt to taste
- black pepper freshly ground to taste
SERVING SUGGESTIONS
- spinach steamed
- cherry tomatoes
INSTRUCTIONS
FOR THE KETO RICOTTA GNOCCHI
- Add almond flour, coconut flour and xanthan gum to a medium bowl and whisk until thoroughly combined. Set aside.
- Add ricotta and parmesan to a large bowl and mix with a spoon until well combined. Add in flour mixture and mix well. Season to taste with salt and mix in the egg. The dough should be sticky, but form into a ball easily. If it doesn't (different moisture levels in cheese etc), feel free to add in more almond flour a little at a time. Wrap in cling film (saran wrap) and refrigerate for at least an hour.
- Remove dough from the fridge and form into rounds (roughly 1 inch big). The dough will be soft and still lightly sticky, but should form into rounds with ease. Place in a tray and press down with a fork to lightly flatten them. Freeze for 15 minutes before frying, and the gnocchi can be frozen at this point for up to two months.
- Heat up butter and oil in a skillet or pan over medium/low heat. Once warm, add in garlic slivers and sage leaves. When the garlic is just lightly golden, add in the chilled gnocchi flat-side down along some freshly ground black pepper. Move the pan around to keep them from sticking, basting them throughout the cooking. They will be fragile, so handle with care. When ready, the bottom will have formed a deep-golden crust (see pictures), about 4-5 minutes.
- Serve right away atop a bed of steamed spinach, yogurt sauce and a handful cherry tomatoes (optional).
FOR THE MEDITERRANEAN YOGURT SAUCE
- Mix all ingredients together and refrigerate until needed.
For more detail : bit.ly/2twLJ6x
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