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Low-carb gnocchi

updated

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Ingredients for 2 servings:

  • 300 g ricotta
  • 1 egg(s)
  • 2 egg yolks
  • 30 g whole wheat flour
  • 20 g gluten
  • 1 tsp salt
  • 1 pinch(s) of pepper
  • 1 pinch of nutmeg

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 48 minutes

Knead all ingredients into a smooth dough, cover, and let rest in the refrigerator for at least 30 minutes. Heat salted water in a large pot. Then, using two teaspoons, scoop out small balls of dough and add them to the boiling water. Let them simmer over medium heat for about 3 minutes, until the gnocchi rise to the surface. Serve with any pasta sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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