Low-Carb Gnocchi with Red Pesto Sauce

If you are in love with Italian cuisine like I am, you must be craving pasta occasionally. Well, you can forget about cravings with this low-carb gnocchi with red pesto sauce.

I have been on a quest for low-carb pasta recipe for months now. I’ve tried various recipes found online, different store-bought skinny pasta options, but none of them met my criteria. I might have set the bar too high, though, but hey, pasta should be perfect even if it is low-carb.

Unlike regular gnocchi, low-carb gnocchi should not be boiled. Since these are made with almond and coconut flour, boiling would turn them into mushy lumps. These gnocchi go straight into the frying pan! I fry my gnocchi on both sides. That way, they are kind of crispy on the outside, but soft and fluffy on the inside. If you like your gnocchi more soft and pillowy, try frying them on one side only. If you do so, don’t forget to baste the other side with oil continuously.

For the sauce, I used store-bought red pesto sauce, added some grilled sweet pepper and roasted chili, cherry tomatoes, and fresh basil. Chilli is optional, opt it out if you are not a fan of spicy food. You can use regular pesto if you don’t like experimenting, or simply add some fresh herbs into the pan while frying them on butter. They will be divine, I promise.

I usualy make a big batch of gnocchi since they can stay in the freezer for a month. Just take them out of the freezer some 20 minutes before frying to thaw a bit.

If you are looking for sauce variations, check out my Tuna Sauce and Creamy Alfredo Shrimp Sauce. Next – Sweet Gnocchi! Stay tuned!

	200 g cream cheese, softened
	60 g semi-hard cheese (options below), shredded
	20 g Parmesan, grated
	120 g almond flour, blanched
	15 g coconut flour (or protein)
	2 tsp xanthan gum
	1 egg, room temperature
	1/2 tsp salt
	2 tbsp olive oil
	30 g butter
	2-3 tbsp red pesto sauce
	1 sweet pepper, red, grilled, shredded
	1 chilli pepper, shredded
	100 g cherry tomatoes, halved

1.	Combine cream cheese with shredded cheeses in a microwave-safe bowl and melt them for about 30-45 seconds on medium-high heat.
2.	Mix dry ingredients in a bowl while the cheese is melting. Once it is melted, add the dry ingredients and one egg to the cheese mixture.
3.	Use your hands or a hand mixer to make gnocchi dough. It will be rather sticky, so I suggest using a mixer.
4.	Form a dough ball, put it in a cling foil and let it cool in the fridge for 60 minutes.
5.	Once your dough cooled down completely, take it out and start forming the gnocchi
6.	When you have all gnocchi shaped and ready for frying, pop it into the freezer for 10 minutes. In the meantime heat the olive oil and butter in a frying pan on low heat.
7.	After 10 minutes, start frying gnocchi. I fry them on both sides for about 1 minute. If you prefer it softer and fluffier, fry them on one side only and baste the other side with hot oil.
8.	Once your gnocchi is done on both sides, add pesto sauce, peppers, and tomatoes. Cook them together with sauce for up to 3 minutes longer and serve them in a bowl with some fresh basil or herbs of your choice.

Low-Carb Gnocchi with Red Pesto Sauce

Keto and Low-Carb Recipes

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If you are in love with Italian cuisine like I am, you must be craving pasta occasionally. Well, you can forget about cravings with this low-carb gnocchi!

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