Garlic Pesto Gnocchi

Garlic Pesto Gnocchi

0 from 0 votes
Course: SidesCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

10

minutes
Calories

720

kcal

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.

Ingredients

  • 1 cup fresh basil leaves

  • 2 tbsp pine nuts

  • 2 garlic cloves, peeled

  • 1 Brazil nut

  • Pinch ground nutmeg

  • 1/4 cup plus 2 tsp extra-virgin olive oil, divided

  • 1/3 cup grated organic Parmesan cheese

  • 4 cups shredded low-moisture organic mozzarella cheese

  • 5 large free-range egg yolks

  • 3 tbsp Golden Ghee

  • 5 grape tomatoes

Directions

  • Using a mortar and pestle, coarsely grind the basil, pine nuts, garlic, Brazil nut, and nutmeg with 1/4 cup of olive oil. A loose pesto is exactly what this dish calls for. Mix in the Parmesan cheese. Set aside.
  • In 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.
  • On 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.
  • Using 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.
  • In 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.
  • In a separate small skillet, heat the remaining 2 tsp of olive oil over medium heat. Add the tomatoes. Once softened, stir in the pesto sauce just until warm, about 1 minute. Pour the tomatoes and pesto over the gnocchi and toss to combine. Heat for 1 minute more and serve.

Nutrition Facts

4 servings per container

Serving Size1 servings


  • Amount Per ServingCalories720
  • % Daily Value *
  • Total Fat 60g 93%
    • Total Carbohydrate 9g 3%
      • Dietary Fiber 2g 8%
    • Protein 42g 84%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      Share:

      Share on facebook
      Facebook
      Share on twitter
      Twitter
      Share on pinterest
      Pinterest
      Share on linkedin
      LinkedIn

      Recent Recipes

      Grab Your Free Copy of Keto Chocolate Treats Today!

      Discover 28 of our BEST handpicked, mouth-watering Keto Chocolate Recipes from our Keto Library inside this special edition cookbook.

      Related Recipes

      Difficulty:
      Easy

      Calories:
      218 kcal

      Total Time:
      5 minutes

      Difficulty:
      Easy

      Calories:
      383 kcal

      Total Time:
      15 minutes

      Difficulty:
      Easy

      Calories:
      552 kcal

      Total Time:
      0 minutes

      Difficulty:
      Easy

      Calories:
      175 kcal

      Total Time:
      30 minutes

      Difficulty:
      Easy

      Calories:
      374 kcal

      Total Time:
      20 minutes

      Difficulty:
      Easy

      Calories:
      527 kcal

      Total Time:
      35 minutes