Low Carb Gnocchi
Macros per serving of gnocchi:
• 361 Calories
• 24g of Fat
• 28g of Protein
• 4g of Carbs
Servings Prep Time
2servings 30minutes
Cook Time
Servings Prep Time
2servings 30minutes
Cook Time
  • 2 cups shredded mozzarella (low moisture, part skim)
  • 3 egg yolks
  • 1 tsp salt
  • 1/2 tsp garlic powder
  1. First, melt the mozzarella (and any seasonings you’d like, we used garlic powder and salt for this basic recipe) in a microwave (about a minute) or toaster oven (about 10 minutes, stirring occasionally). Separate 3 egg yolks from the whites and beat them to combine.
  2. Pour in half the egg yolks mix into your melted mozzarella and combine. We found using two silicone spatulas work very well here. It also helps to have a second person to hold the bowl steady, as the cheese is not willing to mix easily.
  3. When everything is well combined, add in the rest of the egg yolks and combine.
  4. Separate mixture into fourths, and roll each fourth into a long, thin strip. We did this on a piece of parchment paper taped down to our counter for stability and a larger workspace.
  5. Cut about 1 inch pieces in each strip until you have many cheese gnocchi. Press a fork onto them gently to make them look even more like traditional gnocchi!
  6. Bring a pot of water to a boil and drop the gnocchi in. Boil them until they all float and then drain.
  7. Then, fry the gnocchi on both sides on an oiled pan and they’re ready to eat! We served them with roasted brussel sprouts and vodka sauce for a yummy Italian inspired, low carb meal!