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.