Ricotta Gnocchi (low-carb)

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 321.1
  • Total Fat: 22.3 g
  • Cholesterol: 130.4 mg
  • Sodium: 457.8 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 22.7 g

View full nutritional breakdown of Ricotta Gnocchi (low-carb) calories by ingredient
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Quick and easy Ricotta Gnocchi

Almond flour helps keep the carb count lower
Quick and easy Ricotta Gnocchi

Almond flour helps keep the carb count lower

Number of Servings: 2


    1 cup ricotta cheese (part skim)
    1 egg yolk (medium or large)
    1/4-1/2 teaspoon fine sea salt
    1/3 cup grated Parmesan and/or Percorino cheese
    1/2-2/3 cup almond flour, plus more for the board
    Finely chopped herbs (basil, parsley, oregano, etc.)


The more flour you add, the denser the gnocchi will be, and you are aiming for light, fluffy pillows!


1. Drain the ricotta in a mesh strainer for up to an hour

2. Put a large pot of salted water on to boil

3. Combine the cheese in a large bowl with egg yolk, salt, herbs and grated cheese, mixing well to combine. Add some of the flour and stir just until combined; it should still be quite sticky.

4. Flour the board heavily. Scoop a large spoonful of dough onto the board and flour the top heavily. Flour your hands and roll the dough into a log about the width of one finger. Dip a sharp knife into flour, and cut into pieces the size of the last joint of your thumb (about 3/4").

5. Transfer to a parchment-lined, flour-dusted baking sheet. Repeat until all the gnocchi are formed. Work quickly so they don't get soggy and stick.

6. Turn the heat down under the pot until the water bubbles gently. Add the gnocchi and stir once so they don't stick to the bottom. Cook until the float to the surface, 2-4 minutes. Remove with a skimmer or spider and serve at once with a light tomato sauce, browned butter with sage, or any kind of pesto.

Serving Size: Makes enough gnocchi for two

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