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Gnocchi, 3 Ways

Serves 3

Get ready for some delicious tasty little pillows of goodness with our baked gnocchi! We created 3 ideas to toss your gnocchi in, let us know which one you prefer the most!

Prep Time: 25 minutes
Cooking Time: 10 minutes

Ingredients:
2 cups shredded mozzarella or gruyere cheese
4 tablespoons butter
1 large egg
1 large egg yolk
2 cups almond flour


Sauce Options:
Browned Butter & Sage
4 tablespoons butter
1 tablespoon fresh sage
Sea salt & black pepper


Garlic & Kale
4 tablespoons butter
2 medium garlic cloves, peeled & minced
2 cups baby kale, chopped
Sea salt & black pepper


Bacon, Spinach & Tomato
4 tablespoons butter
2 cups baby spinach, chopped

1 cup cherry tomatoes, halved
Sea salt & black pepper
2 slices of cooked bacon, chopped
Fresh parsley, minced

Instructions:
Combine the shredded cheese and butter in a glass bowl and microwave for 2 minutes, stirring after 1 minute and microwave an additional minute if you need, stirring after to make sure the cheese and butter is completely combined.


Allow to cool for 2 minutes.


Stir in the egg, egg yolk and almond flour and form a dough.


Turn out the dough onto a sheet of parchment paper and form into 3 logs, about 1 ½” thick in diameter and 1” wide.


Freeze logs 15 minutes to firm them up.


Preheat your oven to 300 degrees.

Remove logs from the freezer and slice into ½” thick discs. With a fork, gently press into each gnocchi disc and create indents in each piece.

Bake in the oven on a baking sheet lined with parchment paper for 7-10 minutes, or until soft and golden brown.

Remove from the oven and toss in 1 or all 3 of the suggested sauces.

To make each (or one of the 3) sauce, heat butter in a saucepan and allow to sizzle a bit with the remaining ingredients, or until butter and greens are wilted and garlic is golden brown. Toss with the baked gnocchi and serve.

Store any leftovers in a glass container in the fridge for up to 3 days.

Enjoy!

Nutrition is for Gnocchi only:
Calories: 613
Carbs: 14
Net Carbs: 8
Protein: 28
Fat: 54