Gnocchi with Pesto Sauce and Crispy Prosciutto

Name: Gnocchi with Pesto Sauce and Crispy Prosciutto
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Makes: 4 servings
Ingredients: 3 cups blanched almond flour; 4 cups (12 oz) of finely shredded, low-moisture mozzarella cheese; 1 cup Italian flat leaf parsley; 1 cup fresh basil; 4 eggs; ¾ teaspoon kosher salt; 4 teaspoons baking powder; Zest of ½ lemon and 1 tablespoon of lemon juice; ⅓ cup pecans, roasted if desired; 2 cloves of garlic; Zest of ½ lemon and 1 tablespoon of lemon juice; ¼ cup fresh grated Parmesan or Pecorino Romano cheese; ¼ teaspoon kosher salt; ¼ cup extra virgin olive oil; ¼ cup fresh grated Parmesan or Pecorino Romano cheese; 4 slices of prosciutto; Couple cracks fresh pepper; 12 ounces asparagus

Preparation info

Makes:
4
servings

Difficulty
Easy
Ready in
35 min

Appears in

Keto Meal Prep by FlavCity

By Bobby Parrish and Dessi Parrish

Published 2019

About

I asked Dessi to come up with a keto gnocchi recipe, and she totally blew my mind! These almond flour gnocchi taste just like the real thing, and, when tossed in pesto sauce and topped with crispy prosciutto, you won’t even miss all those carbs.

Ingredients

For the gnocchi

4 eggs
4 teaspoons baking powder
¾ teaspoon

Pasta
Gluten-free

Method

For the gnocchi, beat the eggs in a large bowl, add the salt and baking powder, and mix well. Add the finely grated cheese and mix well with a spatula. Add the almond flour and mix well. Continue to mix the dough for 1–2 minutes using your hands or a pastry cutter. It’s important to mix well so the cheese and almond flour get fully incorporated. Let the dough rest for 20 minutes at room