Keto Brown Butter Sage Zucchini Gnocchi
If you have been missing the pillowy, comforting embrace of Italian pasta since going Keto, your life is about to change. This Keto Brown Butter Sage Zucchini Gnocchi isn't just a low-carb substitute; it is a culinary masterpiece that rivals the real thing. Traditional gnocchi relies on potatoes and wheat flour, causing a massive insulin spike. Our version utilizes nutrient-dense zucchini—a powerhouse of antioxidants and Vitamin C—combined with almond flour and parmesan to create a soft, delicate dumpling. The magic happens when we toss these tender morsels in a rich, nutty brown butter sauce infused with crispy fresh sage. It is a high-fat, low-carb dinner that feels incredibly gourmet but comes together in under 40 minutes. By swapping starches for healthy fats and fiber-rich vegetables, you stay in ketosis while indulging in pure comfort food.
The Masterplan
Shred the zucchini using a box grater. Place it in a colander, toss with 1 tsp of salt, and let it sit for 15 minutes to draw out moisture.
Transfer the zucchini to a nut milk bag or cheesecloth. Squeeze aggressively. You must remove as much liquid as possible; the zucchini should feel dry and compact.
In a large mixing bowl, combine the dried zucchini, almond flour, coconut flour, Parmesan cheese, xanthan gum, and egg yolk. Mix until a dough forms. If it is too sticky, add a sprinkle more coconut flour.
Divide the dough into 4 sections. Roll each section into a long 'snake' about 3/4-inch thick. Cut into 1-inch pieces. Optional: roll over a gnocchi board for ridges.
Heat a large non-stick skillet over medium heat with 1 tbsp of olive oil or butter. Add the gnocchi in a single layer (do not overcrowd) and pan-fry for 2-3 minutes per side until golden brown. Remove gnocchi from the pan and set aside.
In the same skillet, reduce heat to medium-low and add the 4 tbsp of butter. Let it melt and foam. Stir continuously until the milk solids turn golden brown and smell nutty (about 3-4 minutes).
Immediately add the smashed garlic and fresh sage leaves. Fry for 30 seconds until sage is crispy.
Remove the garlic clove. Add the cooked gnocchi back into the pan, tossing gently to coat in the brown butter and sage.
Serve immediately, topped with extra Parmesan and cracked black pepper.
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
Shred the zucchini using a box grater. Place it in a colander, toss with 1 tsp of salt, and let it sit for 15 minutes to draw out moisture.
Transfer the zucchini to a nut milk bag or cheesecloth. Squeeze aggressively. You must remove as much liquid as possible; the zucchini should feel dry and compact.
In a large mixing bowl, combine the dried zucchini, almond flour, coconut flour, Parmesan cheese, xanthan gum, and egg yolk. Mix until a dough forms. If it is too sticky, add a sprinkle more coconut flour.
Divide the dough into 4 sections. Roll each section into a long 'snake' about 3/4-inch thick. Cut into 1-inch pieces. Optional: roll over a gnocchi board for ridges.
Heat a large non-stick skillet over medium heat with 1 tbsp of olive oil or butter. Add the gnocchi in a single layer (do not overcrowd) and pan-fry for 2-3 minutes per side until golden brown. Remove gnocchi from the pan and set aside.
In the same skillet, reduce heat to medium-low and add the 4 tbsp of butter. Let it melt and foam. Stir continuously until the milk solids turn golden brown and smell nutty (about 3-4 minutes).
Immediately add the smashed garlic and fresh sage leaves. Fry for 30 seconds until sage is crispy.
Remove the garlic clove. Add the cooked gnocchi back into the pan, tossing gently to coat in the brown butter and sage.
Serve immediately, topped with extra Parmesan and cracked black pepper.