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Low-Carb Gnocchi al Tonno (Gnocchi with Tuna Sauce)
Keto Gnocchi al Tonno

Ingredients

TUNA SAUCE
2 cans of tuna
50 g mozzarella, grated
2 large eggs, scrambeled
250 g sour cream
salt
pepper
GNOCCHI
2 eggs, room temperature
1 cup pumpkin seed flour
1 tbsp psyllium husk powder
1 tbsp olive oil
1 tsp salt
Gnocchi in creamy tuna sauce is a quick, healthy, and cheap meal that you can whip up in less than 30 minutes, while its taste will impress the whole party.

Instructions

1.Drain most of the oil from tuna can (not down the sink, though) and add tuna to the sauce pan. Break it up into smaller bits and mixing it. Simmer for 5 minutes.
2.Add the mozzarella and mix until it melts. Take of the heat and add the eggs, while mixing very quickly so they don’t scramble. Let the sauce cool and move to cooking gnocchi.
3.Put all gnocchi ingredients into food processor and mix until they are evenly combined. You can do this with your hands, but you have to be thorough. After you've formed a homogeneous ball, start forming long roll which you will cut into bite-sized gnocchi.
4.Meanwhile, bring a large pan of salted water to boil. Start adding gnocchi and let them cook until they come to the surface and start floating. It takes about 5-10 minutes, depending on the size.
5.After the sauce cooled a bit, add sour cream and mix until they are evenly combined.
6.Drown your gnocchi in sauce and season with salt & pepper if needed. Optional: grate some Parmesan and sprinkle with fresh parsley

One of the things I always have in my pantry is canned tuna. That’s how it was before the keto diet, and especially since I started this new way of living. And one of the super-delicious recipes you can whip up in less than 30 minutes is gnocchi al tonno (or simply – gnocchi in tuna sauce).

I didn’t put this recipe online because I wasn’t sure people would like it. After a little research, I realized there is definitely a demand for canned tuna pasta. Also, a bunch of people convinced me it is worth sharing.

It takes me back to my childhood. My mom used to make something similar when I was a kid, and I just loved it. She’d sometimes chop up fresh parsley on top, but I rarely have those at hand. I hadn’t made this recipe in a while, and I really enjoyed eating it after I took the photos.

This healthy pasta recipe can be jazzed up or even made more simple than it already is.

Recipe for gnocchi is borrowed from an amazing low-carb cook I discovered on Instagram (check out her profile for more delicious low-carb dishes).

I made gnocchi with different flours – almond flour and pumpkinseed flour do the job. I haven’t tried coconut flour for this recipe, but I prefer not to make savory dishes with it – so far they all had a coconutty flavor.

 

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