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:

• 1/4 cup coconut flour
• 1/2 teaspoon onion powder
• 1/2 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. 

Yield: 6

Gluten Free Gnocchi

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Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1/4 cup coconut flour
• 1/2 teaspoon onion powder
• 1/2 teaspoon xanthan gum
• 6 oz shredded mozzarella cheese

Instructions

1. 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.
2. In a small bowl, whisk together the coconut flour, onion powder, and xanthan gum. Set aside.
3. In a large microwaveable bowl, melt the cheese on high until it's completely melted and can be easily stirred.
4. Stir in the coconut flour mixture into the melted cheese with a rubber spatula until combined and a soft dough forms
5. 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.
6. Scatter the pieces over the silicone baking mat and bake 8-10 minutes until golden and firm.
7. 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

Nutrition Information:

Yield:

6

Serving Size:

6
Amount Per Serving: Calories: 322Total Fat: 29gCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gProtein: 22g

Click here for Keto Gnocchi Soup that you can make in a pressure cooker or on the stovetop.