Garlic “Gnocchi”

Zero Carb Gnocchi! Perfect pasta for low carb and keto diets!

It’s a seriously rare occasion that I crave pasta. I know, I’m soooo lucky. I should rephrase that, I rarely crave boxed pasta. Handmade pasta is a different story, and gnocchi has always been my favorite. They are like soft little pillows that melt in your mouth…when cooked correctly of course!

Recently, I came up with a recipe for Everything Bagel Dogs and the dough was such a hit! So I’ve been tinkering around with it and came up with this recipe! I was astounded that this dough is able to be boiled and then panfried!








Making this recipe is surprisingly much easier than real gnocchi! Technically all you need are 2 ingredients: shredded mozzarella and egg yolks! I add a little garlic powder to give them a bit more flavor. Normally, when you are boiling gnocchi you have to take them out as soon as they float, or they get extra gummy and not very yummy.

Luckily, these are a different story. I actually let them float around in the boiling water for an extra 5 minutes and they were still soft little pillows.

With only 4 net carbs per serving (a 1 cup serving of traditional potato gnocchi is about 40 carbs) this recipe is a great alternative to pasta! I served mine with roasted wild mushrooms, arugula and panfried pork chops. I’d love to hear what everyone else comes up with!









Keto Garlic Gnocchi

  • Servings: 2
  • Difficulty: moderate
  • Print

  • 2 cups shredded Mozzarella (Low-Moisture Part-Skim this is a MUST–otherwise it will fall apart when boiled! I find Kraft to work the best!)
  • 3 egg yolks
  • 1 tsp granulated garlic
  • butter & olive oil for sauteing
  1. Place cheese and garlic in a microwave safe bowl and toss around to combine. Melt cheese in microwave for about 1 to 1 1/2 minutes.
  2. Fold in one egg yolk at a time until a homogeneous dough forms. This actually takes a little elbow grease!
  3. Portion dough into 4 balls.
  4. Chill in refrigerator for at least 10 minutes.
  5. Lightly grease a silpat or parchment (and your hands-it helps from sticking!) and roll out each ball into a 14-15″ log.
  6. Slice each log into 1″ pieces. (If you like, you can press the tip of a fork onto each piece to get that “gnocchi” look but it’s not necessary)
  7. In a large pot, bring about a half gallon of salted water to a simmer. Place all the gnocchi into the pot and cook until they float, about 2-3 minutes. The strain into a colander. (*note: a few of my readers say that have skipped this step and the gnocchi still turns out great!)
  8. Heat a large non-stick pan on medium-high heat. Add a tablespoon of butter and a tablespoon of oil to pan.
  9. Add gnocchi and saute each side for about 1-2 minutes, until golden brown.
  10. Season with salt and pepper and serve!
Low carb & keto friendly Gnocchi! 4 Carbs per serving! Amazing pasta!

*UPDATE: I just got a message about another blog that has a similar recipe! Up Late Anyway has a fettuccine recipe made from cheese and egg, the ratio is a little different but it looks amazing! Check it out for another low carb option for pasta!


55 responses to “Garlic “Gnocchi”

  1. Looks amazing! And fairly simple, I can’t wait to try this! I’m thinking a chicken and gnocchi soup..Mmm…. Thank you!

  2. I did still brown the gnocchi to be sure they were going to hold up. They felt too soft coming out the boiling water but maybe after cooling they’d firm up. However I wasn’t taking chances! They held up perfectly in the soup! Thank you for a wonderful recipe that will allow me to still enjoy one of my faves! You rock! =)

  3. Wow, this looks shockingly simple!! I may use this as a spaetzle replacement for Haluski and with German pork chops, it looks like it might be a perfect swap out 😀 Thank you for posting, I am now stalking you on Pinterest!

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  6. Going to try this tonight with sauteed shrimp and prosciutto in a parmesan sauce with broccoli flowerets.

  7. I wonder if It will work with some other cheese, right now I don’t have this cheese, I do have shredded Quattro Formaggio., thats a blend of parmesan, Asiago, Fontina, and provolone.

  8. found these quite sticky, hard to roll out into a log, fork would not leave indentation, what could i do, one less yolk or more cheese or a dash of coconut flour?

  9. Hi, I like this recipe very much and really want to try it. But where in Germany can you buy this kind of mozzarella?

  10. I just made these, delicious but they didn’t hold their shape at all. I wonder if the ratio’s I used were wrong? would you consider posting weights as well?

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