The Ultimate Guide to Crafting Perfect Ketogenic Gnocchi

Forget everything you think you know about low-carb pasta. We’re talking about tender, pillowy dumplings that hold their own in a rich, buttery sauce. This isn’t a sad substitute. This is Homemade Keto Gnocchi, and it’s a revelation. For years, I believed that true gnocchi texture—that light, melt-in-your-mouth quality—was impossible without a mountain of potatoes and flour. I was wrong. It turns out, with the right ingredients and a technique I’ve perfected over dozens of attempts, you can create ketogenic gnocchi that are so good, you’ll question if they’re actually low-carb. They are. And they are spectacular.

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes
Servings	4 servings
Estimated Calories	~280 kcal per serving

Why You’ll Love This Keto Gnocchi Recipe

• Unbelievable Texture: These aren’t the dense, gummy keto imposters you may have tried. Thanks to a specific combination of ricotta and psyllium husk, they are genuinely light and pillowy.
• No Cauliflower or Mozzarella: Let’s be real. Most keto gnocchi recipes rely on “fathead” dough or steamed cauliflower, which never quite nails the texture. This ricotta-based version is far superior and has a cleaner, more authentic flavor.
• Incredibly Simple: The dough comes together in one bowl in under five minutes. No food processors, no complicated steps. Just mix, roll, and cook.
• Versatile Base: These gnocchi are the perfect canvas for your favorite low-carb sauces, from a simple brown butter and sage to a hearty bolognese or a creamy pesto.

Ingredients Notes

The quality of your ingredients is what separates good gnocchi from great gnocchi. Don’t cut corners here.

• Full-Fat Ricotta Cheese: This is the star of the show. You absolutely must use whole milk, full-fat ricotta. Low-fat or skim versions contain too much water, which will result in a sticky, unworkable dough. For best results, strain the ricotta in a cheesecloth for an hour to remove excess moisture.
• Almond Flour: Use a super-fine, blanched almond flour like the kind from Bob’s Red Mill or Anthony’s. Coarser almond meal will create a grainy texture.
• Psyllium Husk Powder: This is the non-negotiable secret ingredient. It acts as a binder, mimicking the gluten from traditional flour, and gives the gnocchi a wonderful chew without adding any flavor. Do not substitute this.
• Egg Yolk: Just the yolk is needed for richness and binding. Using the whole egg introduces too much liquid. Make sure it’s at room temperature.
• Parmigiano-Reggiano: Freshly grated, please. The pre-shredded stuff contains anti-caking agents that can affect the dough’s consistency.
• Fine Sea Salt & Black Pepper: For seasoning the dough from the inside out.

Homemade Keto Gnocchi 1

Step-by-Step Instructions for Perfect Homemade Keto Gnocchi

Follow these steps precisely. The process is simple, but the details matter for achieving that perfect pillowy texture.

Making the Gnocchi Dough

1. In a medium bowl, combine the strained full-fat ricotta, egg yolk, and finely grated Parmigiano-Reggiano. Mix with a fork until just combined. Don’t overmix it.
2. Add the super-fine almond flour, psyllium husk powder, fine sea salt, and a pinch of black pepper to the wet ingredients.
3. Gently fold everything together with a spatula until a soft, slightly sticky dough forms. It will feel a bit like play-doh. Let the dough rest for 5-10 minutes. This allows the psyllium husk to absorb moisture and firm up the dough, which is a critical step.

Shaping and Cooking the Gnocchi

1. Bring a large pot of salted water to a gentle boil. You don’t want a rolling boil, as it can break apart the delicate gnocchi. A steady simmer is perfect.
2. Lightly dust your work surface with a small amount of almond flour. Divide the dough into four equal portions.
3. Take one portion and gently roll it into a long rope, about half an inch thick. If the dough feels too sticky, lightly dust your hands with almond flour.
4. Using a bench scraper or a sharp knife, cut the rope into small, 1/2-inch to 3/4-inch pieces. These are your gnocchi. You can leave them as simple pillows or gently roll them over the tines of a fork to create traditional ridges (which help hold the sauce).
5. Carefully drop the gnocchi into the simmering water. Don’t overcrowd the pot; cook in batches if necessary.
6. The gnocchi are done when they float to the surface, which should take about 2-3 minutes.
7. Using a slotted spoon, remove the cooked gnocchi and transfer them directly to your pan of sauce. My personal favorite is to pan-sear them in brown butter with fresh sage leaves until they’re golden brown and slightly crisp on the outside.

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Chef’s Tips for Success

The number one mistake people make is having a dough that is too wet. If your ricotta has too much moisture, the dough will be a sticky mess. To prevent this, wrap your ricotta in a few layers of cheesecloth or a clean kitchen towel and place it in a strainer over a bowl. Let it drain in the refrigerator for at least one hour, or even overnight. This single step will guarantee a dough that is firm, easy to handle, and produces perfectly light gnocchi every time.

Variations & Substitutions

• Herbed Gnocchi: Add 1 tablespoon of finely chopped fresh herbs like chives, parsley, or basil to the dough for an extra layer of flavor.
• Dairy-Free Option: This is tricky, but you can try using a high-quality, firm, dairy-free ricotta alternative, like the one from Kite Hill. Be aware that the texture may vary slightly.
• Nut-Free Option: Unfortunately, a direct nut-free substitute for almond flour in this recipe is difficult. Sunflower seed flour could be an option, but it may impart a slightly green color and different flavor.

Storage & Reheating

Proper storage is key to enjoying your gnocchi later.

To Store: Once cooked and cooled, you can store the gnocchi in an airtight container in the refrigerator for up to 3 days. It’s best to store them lightly coated in your sauce or a bit of olive oil to prevent sticking.

To Freeze (Uncooked): Arrange the shaped, uncooked gnocchi in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours. Transfer the frozen gnocchi to a freezer-safe bag or container. They can be frozen for up to 2 months. Cook them directly from frozen, adding an extra minute or two to the boiling time.

Reheating: The best way to reheat is to gently warm them in a skillet with your sauce over low heat until heated through.

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Frequently Asked Questions

Why did my keto gnocchi turn out gummy?

Gummy gnocchi are almost always the result of two things: too much moisture in the dough or overworking the dough. Ensure you are using well-strained, full-fat ricotta and mix the ingredients until just combined. The dough should be soft, not a sticky paste.

Can I pan-fry the gnocchi without boiling them first?

I don’t recommend it. Boiling is what cooks the inside and sets the structure, giving them that classic pillowy texture. Pan-frying after boiling is the perfect finishing step to add a golden, slightly crispy exterior. Frying them raw will likely result in a burnt outside and an undercooked, doughy inside.

What is the best sauce to serve with this Homemade Keto Gnocchi?

Simplicity is often best. A classic brown butter and sage sauce is divine and lets the gnocchi shine. Other fantastic low-carb options include a basil pesto, a creamy Alfredo sauce, or a rich meat-based ragu. The gnocchi are sturdy enough to handle a hearty sauce.