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Keto Gnocchi with Pesto

These Keto Gnocchi with Pesto are the perfect dinner option! They are pillowy yet sturdy in texture and the perfect base for all your favorite Italian-inspired dishes. These gnocchi are keto, low-carb, grain-free, and gluten-free!
Prep Time2 hrs
Cook Time10 mins
Total Time2 hrs 10 mins
Course: Main Course
Cuisine: Italian
Diet: Gluten Free
Servings: 6 Servings
Calories: 551kcal

Ingredients

  • 1 cauliflower head cut into florets
  • 2 cups shredded mozzarella
  • 1 egg plus 1 egg yolk
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup coconut flour

For the Pesto

  • 1 cup fresh basil leaves loosely packed
  • 2 cloves garlic whole
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup walnuts
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup butter

Instructions

For the Gnocchi

  • Set a steamer basket inside a large pot and fill with just enough filtered water to reach the bottom of the basket.
  • Place cauliflower florets into the basket and cover with a lid. Bring the water to a boil and steam the cauliflower for 5 minutes or until a fork can pierce through them but is met with some resistance.
  • Carefully place the cauliflower in a dish towel and squeeze as much of the liquid out as possible.
  • In a medium bowl, microwave the mozzarella for 60 seconds, remove it and stir, and microwave it again for 30 seconds or until it is completely melted.
  • In a food processor, combine the steamed cauliflower, melted mozzarella, egg and yolk, Parmesan cheese, and coconut flour.
  • Pulse until combined and a dough is formed.
  • Wrap the dough in plastic wrap and refrigerate for 1-2 hours.
  • Heat your oven to 350°F and line a baking sheet with parchment paper.
  • Tape a large piece of parchment paper to your kitchen counter.
  • Divide the dough into 4 equal parts and roll each part out on the parchment paper into 2 foot long ropes that are 1-inch in diameter.
  • Use a knife to cut out gnocchi pieces that are each 1-inch long. Set aside.
  • Fill a large pot with water and bring it to a boil over high heat.
  • Transfer the gnocchi pieces to the pot and boil for just 1 minute or until the gnocchi float to the top.
  • Remove them from the pot and place them on a paper towel to dry.
  • Transfer the boiled gnocchi to the lined baking sheet in a single layer and bake for 5-10 minutes.

For the Pesto

  • While the gnocchi are baking, make the pesto. Place the basil, garlic, Parmesan cheese, and walnuts in a food processor or blender; process to combine.
  • Slowly pour in the olive oil and pulse until smooth. Set aside.
  • Make your brown butter by heating the butter in small saucepan on low-medium heat for about 8-10 minutes or until the butter has a nutty aroma and has turned light brown.
  • Transfer the pesto to a medium bowl and whisk in the brown butter.
  • Add in the baked gnocchi and toss to fully coat with the pesto-butter mixture.

Notes

  • You want to steam the cauliflower just for 5 minutes to soften it. 
  • It is important to squeeze as much of the liquid out as possible from the caulifllower.
  • Divide the dough into quarters, then roll each quarter into a 2 foot long rope that it 1-inch in diameter.
  • Tape the corners of a piece of parchment down to your counter.  It makes rolling the ropes out so much easier.
  • Allowing the dough to cool in the refrigerator for 1-2 hours will make it easier to roll out.

Nutrition

Calories: 551kcal | Carbohydrates: 10g | Protein: 18g | Fat: 50g | Saturated Fat: 21g | Cholesterol: 108mg | Sodium: 611mg | Potassium: 369mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1084IU | Vitamin C: 47mg | Calcium: 371mg | Iron: 1mg