GLUTEN FREE & KETO RICOTTA GNOCCHI
INGREDIENTS
FOR THE KETO RICOTTA GNOCCHI
FOR THE SAGE BUTTER
FOR THE MEDITERRANEAN YOGURT SAUCE (TWO SERVINGS)
SERVING SUGGESTIONS
INSTRUCTIONS
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
INSTRUCTIONS
- Add almond flour, coconut flour and xanthan gum to a medium bowl and whisk until thoroughly combined. Set aside.
- Add ricotta and parmesan to a large bowl and mix with a spoon until well combined. Add in flour mixture and mix well.
- 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.
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