Fathead Keto Gnocchi – Low Carb

Directions

1. 1
   Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute.Stir, then microwave another minute.Stir until fully combined and cool for 2 minutes.Stir in the egg and egg yolk until combined.
2. 2
   Add the almond flour and stir with a large spoon until combined.Turn out dough onto smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed. (if the dough is too wet, add a tablespoon or more of almond flour until workable)Form the dough into a long roll about 1 inch in diameter and then cut pieces about 1/2 wide. You can then form them into almost any bite sized shape you want, but sticking with a simple disk as shown in the photos yielded the best results for me.Freeze the gnocchi for 10 minutes to firm them up.Bring a pot of salted water to a gentle boil too vigorous and the gnocchi will fall apart.
3. 3
   Add the gnocchi to the water in small batches and boil for 1 2 minutes or until floating.
4. 4
   Remove the gnocchi with a slotted spoon onto a paper towel lined plate, and cool for 5 minutes before adding to sauce.Melt the butter in a large saute pan.
5. 5
   Add lemon zest and thyme and cook for about 2 minutes or until fragrant.
6. 6
   Add the boiled and cooled keto gnocchi to the pan and cook for about 2 minutes, stirring gently to coat with the sauce.Season with salt and pepper as desired.