Keto Gnocchi

 Trying out a low-carb gnocchi recipe from Pinterest.

It contains...

• 8 oz (by weight) of shredded mozzarella cheese
• 1 large egg plus 1 egg yolk
• 5 tbsp of almond flour
• 1 tsp of xantham gum
• a pinch each of salt, pepper, and garlic powder

The process:

1. Obviously shred your cheese. Don't want to be buying pre-shredded with its anti-clumping additives.
2. Prep the egg and egg yolk in a small bowl.
3. Prep all of the dry ingredients in a cup or bowl.
4. Melt the cheese in a microwave for 30 seconds. Stir it up and microwave for thirty seconds more.
5. Combine all ingredients and knead/work into a "dough".

 

The dough that resulted from the recipe was wet and sticky. From watching cooking shows on YouTube, it's my understanding that you deal with a wet dough by adding more flour. I wasn't sure about adding more almond flour, so I used a "vital wheat" low-carb flour that I also have. This is obviously a deviation from the published recipe, so if it doesn't work, it's on me.

I left the gnocchi in the fridge for an hour or so before it was time to finish dinner prep. It's standard gnocchi procedure: put them in salted boiling water until they float, then take them out.

I served these with leftover lamb paprikash (which I salted up some), and I'm calling it a win. The overall salt content was around my upper limit, but the gnocchi are quite good. Definitely cheesy: you're definitely going to know there's a lot of mozzarella in them, but you won't be sad. Not as firm as grocery store gnocchi, but that might be adjustable.