Keto Brown Butter Sage Gnocchi with Almond Flour
If there is one thing that haunts the dreams of those new to the ketogenic lifestyle, it's the absence of pasta. Authentic, chewy, pillowy Italian pasta. Traditional gnocchi is a carb-heavy potato dumpling, but today we are breaking the rules. By utilizing a modified 'fathead' dough technique incorporating superfine almond flour and xanthan gum, we achieve that distinct, tender bite without the starch. This recipe isn't just about mimicry; it's a flavor bomb. We pan-sear these low-carb dumplings in a rich, nutty brown butter infused with earthy fresh sage. This dish provides a significant dose of healthy fats from grass-fed butter and almonds, keeping you in ketosis while satisfying your deepest comfort food cravings. It is naturally gluten-free, grain-free, and incredibly satiating.
The Masterplan
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until completely melted and uniform.
In a separate bowl, whisk together the almond flour and xanthan gum to remove any lumps.
Add the flour mixture and the egg to the melted cheese. Mix vigorously with a spatula or your hands until a dough forms. If the dough is too sticky, chill it in the fridge for 15 minutes.
Divide the dough into 4 sections. Roll each section into a long rope, about 3/4-inch thick. Cut the ropes into 1-inch pieces.
Optional: Gently roll each piece over a gnocchi board or the back of a fork to create ridges.
Heat a large skillet over medium heat. Add the butter. Swirl the pan occasionally until the butter foams and the milk solids turn a golden hazelnut brown (about 3-4 minutes). Watch closely so it doesn't burn.
Add the fresh sage leaves to the brown butter and fry for 30 seconds until crisp.
Carefully place the gnocchi into the skillet in a single layer (work in batches if necessary). Do not overcrowd.
Pan-fry the gnocchi for 2-3 minutes per side until they are golden brown and crispy on the outside. Add the minced garlic in the last minute of cooking so it doesn't burn.
Remove from heat, toss gently with parmesan cheese, salt, and pepper. Serve immediately.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until completely melted and uniform.
In a separate bowl, whisk together the almond flour and xanthan gum to remove any lumps.
Add the flour mixture and the egg to the melted cheese. Mix vigorously with a spatula or your hands until a dough forms. If the dough is too sticky, chill it in the fridge for 15 minutes.
Divide the dough into 4 sections. Roll each section into a long rope, about 3/4-inch thick. Cut the ropes into 1-inch pieces.
Optional: Gently roll each piece over a gnocchi board or the back of a fork to create ridges.
Heat a large skillet over medium heat. Add the butter. Swirl the pan occasionally until the butter foams and the milk solids turn a golden hazelnut brown (about 3-4 minutes). Watch closely so it doesn't burn.
Add the fresh sage leaves to the brown butter and fry for 30 seconds until crisp.
Carefully place the gnocchi into the skillet in a single layer (work in batches if necessary). Do not overcrowd.
Pan-fry the gnocchi for 2-3 minutes per side until they are golden brown and crispy on the outside. Add the minced garlic in the last minute of cooking so it doesn't burn.
Remove from heat, toss gently with parmesan cheese, salt, and pepper. Serve immediately.