GLUTEN FREE & KETO RICOTTA GNOCCHI

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
  • black pepper freshly ground to taste

FOR THE MEDITERRANEAN YOGURT SAUCE (TWO SERVINGS)

  • 140 g Greek-style yogurt
  • 1 clove garlic ran through a press
  • 2 teaspoons extra virgin olive oil
  • 1/2-1 teaspoon red wine vinegar to taste
  • kosher salt to taste
  • black pepper freshly ground to taste

SERVING SUGGESTIONS

  • spinach steamed
  • cherry tomatoes
GLUTEN FREE & KETO RICOTTA GNOCCHI


INSTRUCTIONS

  1. Add almond flour, coconut flour and xanthan gum to a medium bowl and whisk until thoroughly combined. Set aside.
  2. Add ricotta and parmesan to a large bowl and mix with a spoon until well combined. Add in flour mixture and mix well. 
  3. Season to taste with salt and mix in the egg. The dough should be sticky, but form into a ball easily. If it doesn't (different moisture levels in cheese etc), feel free to add in more almond flour a little at a time. Wrap in cling film (saran wrap) and refrigerate for at least an hour. 
  4. ..............
  5. Click here to view complete recipe

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