Ever wanted to have pasta without worrying about your blood sugar, gluten and the various harmful additives that are typically associated with store-bought products? Well, now you can! These delicious homemade keto ricotta and tomato gnocchi are made using just a few simple ingredients, not to mention the tomato and olive sauce that can bring a slice of Italy straight into your home ☺️
This keto gnocchi recipe is one I keep in the back pocket when I want to treat friends and family that come over for dinner. It’s arguably my all-time favorite keto ricotta recipes.
What substitutions can you make?
Ricotta: This recipe is one of those rare cases where substitutions are almost non-existent… You can, however, try to use cream cheese instead of ricotta if you’re craving a midnight treat and trying to skip a trip to the supermarket. Keep in mind that handmade Gnocchi definitely takes a while to make and you might be up late into the night. It is totally worth it, to be honest ❤️
How long will this keto ricotta and tomato gnocchi keep in the fridge?
If you keep the gnocchi and the sauce separate, they can definitely survive for a few days in the fridge. It’s always best to make the sauce right before serving as you’ll be able to enjoy the heart-warming sight of melting Parmesan cheese on top of your dish.
See also: Keto Ricotta Pancakes
Keto Ricotta and Tomato Gnocchi
- 1 Large mixing bowl
- 1 Large baking tray
- 1 Medium frying pan (deep is good here)
To make the keto gnocchi
- 150 grams Almond flour
- 10 grams Xantham gum
- 1/2 tsp Salt
- 1 large Egg
- 130 grams Ricotta cheese
- 30 grams Parmesan cheese
- Butter & olive oil to season and wet the frying pan
For the homemade tomato & olive sauce
- 400 grams Peeled tomatoes
- 60 grams Olives (about 20 or so)
- 4-5 small Garlic cloves
- 1 pinch Salt
To make the homemade keto gnocchi
- Mix the almond flour, salt & xanthan gum in a large bowl
- Add the egg, ricotta and 20 grams of finely-grated Parmesan cheese
- Mix thoroughly into a big ball
- Separate into 4 rolls and cut into 40 or so identical pieces
- Roll each piece into a smaller ball and use a fork to form your gnocchi of choice. True-to-form traditional gnocchi take some practice to make, but the shape doesn’t really matter that much. They will still taste just as great!
- Once ready, cut a piece of cling film or baking paper and place it over a large tray. It should be big enough to hold all of your gnocchi, but still be able to fit in your freezer. Leave them in there to set for about 10-15 minutes
- Once the time is up, get a medium frying pan and melt some butter & olive oil to coat the bottom
- Take the gnocchi out of the freezer and fry them for about 6 minutes on a low gas burner just on one side. Do not flip them as you want the top to have a smooth and creamy texture, while the bottom should have a nice brown crust after the time is up
To make the homemade tomato and olive sauce*
- Peel and grate your tomatoes - ours didn’t have a lot of seeds, but you can run them through a strainer, if needed
- Remove the nuts from your olives and finely chop them before adding to the tomatoes
- Peel and chop your garlic, but don’t add it to the mixture just yet
- Sauté the tomatoes & olives for about 5 minutes on low heat
- Remember to stir often or the sauce will stick!
- Once the 5 minutes are up, add your chopped garlic and sauté to your desired thickness (5-10 minutes)
- Once done, pour the sauce over the gnocchi, while still hot
- Add oregano and grate some Parmesan cheese on top
- Pour yourself a glass of cold white wine and enjoy