Obligatory food post disclaimer: This is not a recipe. I wouldn’t even really call it advice. I’m just telling a story about a time I made ketogenic gnocchi. Always remember that cooking times and temps vary with your equipment, climate, thickness of meat, and tons of other things that I can’t predict. Your mileage may vary. The door is ajar. Offer not valid in… wait, what was I saying?
I’ve been keto for about four months now. Most of the things I miss about non-keto eating were awful for me anyway: sugar binges to medicate my feelings away, salty crunchy fried food binges to medicate my feelings away, bringing the whole family-size package of snack food to my desk to medicate my … well. You get the idea.
Missing those types of things feels more like dealing with addiction than genuinely missing them, but one of the things I truly miss for itself is gnocchi.
I’m usually wary of trying to make alternate versions of things like this because that frequently triggers cravings for the real thing, but I missed gnocchi so much I finally had to break down and try it. After some wandering around on the keto-webs, I landed on the Primitive Palate’s recipe for garlic gnocchi.
I used Sarah’s exact amounts for the egg yolks and mozzarella, although I did use garlic powder instead of granulated. I was worried during the mixing phase that it was clumping badly, but it didn’t affect the final taste (which was fucking amazing) at all.
After browning the gnocchi in butter, I combined them in the pan with my sauteed veggies, then added my personal favorite pasta sauce – capers, butter, and fresh squeezed lemon juice. If I’m feeling fancy I add the lemon zest as well.
I will definitely be making this again! I got impatient this time and didn’t brown all the gnocchi as thoroughly as I should, which meant they got a little soggy in the lemon butter sauce. I plan to improve on that part next time I make these.
Overall, this recipe was a roaring success at my dinner table. Next time I’m thinking real granulated garlic, crispier gnocchi, and a poached egg on top will make it perfect!