These gluten-free, keto ricotta gnocchi are a long-running favorite on this site. Expect pillowy, tender gnocchi that pair beautifully with a classic marinara or with a bright Mediterranean-style yogurt sauce. They’re low in carbs, grain-free, and surprisingly simple to make at home.
Gluten Free & Keto Ricotta Gnocchi
Pillowy-Soft!
These ricotta gnocchi omit wheat flour but retain the texture and comfort of the original. The Italian word for gnocchi hints at their variety — traditionally they can be made from potato, ricotta, semolina, or other ingredients — so these cheese-based, grain-free dumplings are still very much gnocchi. The result is light, soft centers with a golden bottom crust when cooked correctly.
Unlike classic ricotta gnocchi that are often boiled and then finished in butter, these are best pan-fried straight from the chilled dough. Grain-free flours can become fragile in boiling water, so pan-frying creates a satisfying deep-golden crust while keeping the interior cloud-like. Sage and garlic in the cooking fat add an irresistibly aromatic finish.
The most complementary sauce is a refreshing Mediterranean-style yogurt sauce: tangy yogurt, a touch of olive oil and vinegar, and garlic create a bright contrast to the rich gnocchi. Steamed spinach makes a simple, nutritious bed for the gnocchi, and a handful of halved cherry tomatoes adds color and freshness. These gnocchi also freeze well, making them ideal for meal prep.
The Flours
The dough relies on a combination of very finely ground almond flour and a small amount of coconut flour, plus a pinch of xanthan gum to give structure and elasticity. Using finely ground almond flour helps the mixture come together smoothly; coarser grinds may result in a grainy texture. Coconut flour absorbs moisture quickly, so it’s used sparingly to avoid dryness. Xanthan gum is optional but helpful for binding in a gluten-free recipe.
The Method
Preparation is straightforward. Combine the dry ingredients, fold them into the cheeses, add a lightly beaten egg, chill the sticky dough, shape into rounds, press each gently with a fork to flatten, then pan-fry flat-side down in sage-infused butter and olive oil. Frying only on one side yields a crisp, golden base while preserving a soft interior — baste the gnocchi frequently with the sage butter for the best flavor and texture.
Gluten Free & Keto Ricotta Gnocchi
These gluten-free, keto ricotta gnocchi are pillowy and flavorful. Pair them with a simple marinara or a cooling Mediterranean yogurt sauce. The recipe converts easily between metric and U.S. cup measurements.
15 mins
45 mins
1 hr
Appetizer, Entree, Main
Italian, Keto
6 servings
250 kcal
Ingredients
For the keto ricotta gnocchi
- 128 g almond flour
- 14 g coconut flour
- 2 teaspoons xanthan gum
- 210 g ricotta cheese
- 75 g Parmesan cheese, freshly grated
- Kosher salt, to taste
- 1 egg, lightly beaten
For the sage butter
- 3–4 tablespoons grass-fed butter, as needed
- 1 tablespoon extra virgin olive oil for cooking
- 2 cloves garlic, thinly sliced
- 8–10 sage leaves
- Freshly ground black pepper, to taste
For the Mediterranean yogurt sauce (two servings)
- 140 g Greek-style yogurt
- 1 clove garlic, pressed
- 2 teaspoons extra virgin olive oil
- 1/2–1 teaspoon red wine vinegar, to taste
- Kosher salt and freshly ground black pepper, to taste
Serving suggestions
- Steamed spinach
- Cherry tomatoes, halved
Instructions
For the keto ricotta gnocchi
- Whisk the almond flour, coconut flour and xanthan gum together in a medium bowl until well combined. Set aside.
- In a large bowl, mix the ricotta and grated Parmesan until smooth. Stir in the flour mixture, season with salt, then mix in the beaten egg. The dough should be sticky but able to form into a ball. If it’s too wet because of variable moisture in the cheeses, add almond flour a little at a time until the texture holds. Wrap the dough and refrigerate for at least one hour.
- After chilling, form the dough into rounds about 1 inch in diameter. Place them on a tray and gently press each with a fork to flatten. Freeze the formed gnocchi for 15 minutes before frying; they can be frozen at this stage for up to two months.
- Warm butter and olive oil in a skillet over medium-low heat. Add the garlic slices and sage leaves and cook until the garlic is lightly golden. Arrange the chilled gnocchi in the pan flat-side down and season with freshly ground black pepper. Move the pan occasionally to prevent sticking and baste the gnocchi with the sage butter as they cook. Handle gently — they’re delicate. Cook until the bottoms develop a deep-golden crust, about 4–5 minutes.
- Serve immediately on a bed of steamed spinach with a dollop of Mediterranean yogurt sauce and a handful of cherry tomatoes, if desired.
For the Mediterranean yogurt sauce
- Combine the yogurt, pressed garlic, olive oil, red wine vinegar, salt and pepper. Stir well and refrigerate until needed.
Notes
These gnocchi freeze well. If frozen, thaw partially before frying to avoid overcooking the center. Nutrition facts are estimated per 80 g serving of the gnocchi alone; the recipe yields six servings.
Nutrition
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Calories: 250kcal
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Carbohydrates: 6 g
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Protein: 14 g
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Fat: 19 g
gluten free ricotta gnocchi, keto gnocchi, low carb gnocchi
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