Keto Recipe: I made fathead dough gnocchi

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I made fathead dough gnocchi

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  1. I used [this recipe ](https://www.ibreatheimhungry.com/fathead-keto-gnocchi-low-carb/) for the gnocchi, minus the butter sauce.

    Heat 2 cups mozzarella and 1/4 cup butter for 1 minute in the microwave, mix with a rubber spatula, heat again for 2 minutes, then mix until roughly combined. Add 2 cups almond flour, 1 whole egg and 1 egg yolk, then knead till dough-like. Roll into long tubes (I ended up having to make four to get them thin enough) then slice off bits of it. The recipe says to make indents like with regular gnocchi for aesthetics but mine were too soft and not malleable. Freeze for 15 minutes or indefinitely till you have to cook them. Bring a pot of salted water to a gentle boil, add maybe 6-7 pieces, then boil for 1-2 minutes till they float, and leave to cool on kitchen towels. The recipe has a different sauce, but what I did was sauté 200g mushroom with 2 tbsp garlic in a mix of olive oil and butter, add 1/2 tsp pepper and thyme, wait till water evaporates, then add two peeled tomatoes and salt to taste. I then toasted the gnocchi in butter and lemon juice (stir constantly to avoid sticking), folded in the mushrooms and tomatoes and topped it with parsley.

    Remarks: I was impressed with its structural integrity, and it was definitely something new and tasty (although only like 60-70% like actual gnocchi), *but* it was super super filling so maybe don’t make more than 5 or 6 at a time. I’d also experiment with more sauces or make the mushrooms and tomatoes saucier next time since they didn’t adhere too well. The fathead taste is fairly strong so consider using a stronger sauce like pesto or marinara. I’ll try making a ricotta one and see if it’s lighter.

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