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

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. ..............
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