40 min 4
Garlic Pesto Gnocchi
On a trip to Old Quebec City, I fell off the keto wagon for their famed maple pie. On the way home, we stopped in Stowe, Vermont. You could say I wasn't the most keto-rific spokesperson at that point, and I got the first bowl of pasta I’d eaten in eight months. I oohed and aahed through the whole meal and then spent several weekends coming up with a keto gnocchi recipe to share these savory flavors. I didn’t plan to blab about my walk off the keto plank, but if anyone figures out a keto maple pie, I’ll be first in line.
1 cup fresh basil leaves
2 tablespoons pine nuts
2 garlic cloves, peeled
1 Brazil nut
Pinch ground nutmeg
¼ cup plus 2 teaspoons extra-virgin olive oil, divided
⅓ cup grated organic Parmesan cheese
4 cups shredded low-moisture organic mozzarella cheese
5 large free-range egg yolks
3 tablespoons Golden Ghee
5 grape tomatoes
Directions Preparing:30 minCooking:10 min
Step 1Using a mortar and pestle, coarsely grind the basil, pine nuts, garlic, Brazil nut, and nutmeg with ¼ cup of olive oil. A loose pesto is exactly what this dish calls for. Mix in the Parmesan cheese. Set aside.
Step 2In a medium microwave-safe bowl, microwave the mozzarella in 30-second intervals until it is melted and can be manipulated easily with your hands. Add the egg yolks to the mozzarella and hand-knead until it becomes dough-like.
Step 3On a piece of parchment paper, roll out the dough into two 1-foot-long rolls. Refrigerate for about 10 minutes. In the meantime, bring a large pot of salted water to a boil over high heat.
Step 4Using a sharp knife, cut each roll into 1-inch pieces. All at once, drop the pieces into the boiling salted water. Cook the gnocchi for 3 minutes, then drain.
Step 5In a large skillet, melt the ghee over medium-high heat. Add the gnocchi to the skillet and fry just until slightly crispy on both sides, about 1 minute.
Step 6In a separate small skillet, heat the remaining 2 teaspoons of olive oil over medium heat. Add the tomatoes. Once softened, stir in the pesto sauce just until warm, about 1 minute.
Step 7Pour the tomatoes and pesto over the gnocchi and toss to combine. Heat for 1 minute more and serve.
Nutrition Facts (per serving of 4)