Garlic Pesto Gnocchi
4
servings30
minutes10
minutes720
kcalOn 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.