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    Gluten Free Gnocchi

    Published: Jan 27, 2020 · Modified: Jun 22, 2021 by Jenn · This post may contain affiliate links.

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    This gluten free gnocchi recipe is keto too! With just 4 ingredients, it’s simple to make and great for adding to soups. Keto gnocchi will keep in the fridge for up to two weeks after you make it. Each piece of this gluten free gnocchi tastes almost like a cheesy biscuit bread. It’s more crispy than gummy which makes it great for soups and dipping.

    Keto Gnocchi (Gluten-Free)

    Ingredients:

    • ¼ cup coconut flour
    • ½ teaspoon onion powder
    • ½ teaspoon xanthan gum
    • 6 oz shredded mozzarella cheese

    Directions:

    Preheat oven to 350 and line baking sheet with a silicone baking mat. Use parchment paper instead if you don’t have a baking mat.

    In a small bowl, whisk together the coconut flour, onion powder, and xanthan gum. Set aside.

    In a large microwaveable bowl, melt the cheese on high until it’s completely melted and can be easily stirred.

    Stir in the coconut flour mixture into the melted cheese with a rubber spatula until combined and a soft dough forms

    Place the dough on the silicone mat and divide it into 3-4 equal portions. Roll the portions into logs about 6-8 inches long. Use scissors (makes it so easy!) to cut each log into 1″ pieces.

    Scatter the pieces over the silicone baking mat and bake 8-10 minutes until golden and firm.

    Serve in Keto Gnocchi Soup or store in the fridge for up to 2 weeks.

    You can dip this keto gnocchi in your favorite keto alfredo sauce for a delicious keto snack. I used Bertolli alfredo which has 11 grams fat, 2 grams protein, and 2 carbs per serving. 

    Gluten Free Gnocchi

    Jenn
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 45 mins
    Total Time 1 hr 10 mins
    Course Recipes
    Cuisine Keto
    Servings 6
    Calories 322 kcal

    Ingredients
      

    • ¼ cup coconut flour
    • ½ teaspoon onion powder
    • ½ teaspoon xanthan gum
    • 6 oz shredded mozzarella cheese

    Instructions
     

    • Preheat oven to 350 and line baking sheet with a silicone baking mat. Use parchment paper instead if you don't have a baking mat.
    • In a small bowl, whisk together the coconut flour, onion powder, and xanthan gum. Set aside.
    • In a large microwaveable bowl, melt the cheese on high until it's completely melted and can be easily stirred.
    • Stir in the coconut flour mixture into the melted cheese with a rubber spatula until combined and a soft dough forms
    • Place the dough on the silicone mat and divide it into 3-4 equal portions. Roll the portions into logs about 6-8 inches long. Use scissors (makes it so easy!) to cut each log into 1" pieces.
    • Scatter the pieces over the silicone baking mat and bake 8-10 minutes until golden and firm.
    • Serve in Keto Gnocchi Soup or store in the fridge for up to 2 weeks.

    Notes

    See the main body of this post for stovetop directions
    Keyword gluten free gnocchi, keto gnocchi, keto soup
    Nutrition Facts
    Gluten Free Gnocchi
    Amount Per Serving (6 serving)
    Calories 322 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Carbohydrates 8g3%
    Fiber 3g13%
    Protein 22g44%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did You Make This Recipe?Please leave a comment below or share on Pinterest
    Click here for Keto Gnocchi Soup that you can make in a pressure cooker or on the stovetop.

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    Hi, I'm Jenn, a Southern food blogger and mother living in Alabama. After having my wonderful daughter, I decided to embark on a journey of sharing my Southern cooking recipes with the world.

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