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Low Carb Gnocchi w Vodka Sauce Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
★★★★★
5/5
(1226 reviews)
By Zylo Nutritionist Team
Low Carb Gnocchi w Vodka Sauce
Zylo Recipes

Description

This gnocchi recipe offers a delightful, lower-carbohydrate take on a beloved pasta dish. Eschewing traditional potatoes, these gnocchi are crafted with almond flour, resulting in a satisfyingly dense and slightly chewy texture that holds its shape beautifully when cooked. Their mild, nutty flavor provides a wonderful blank canvas for flavorful sauces.

The accompanying vodka sauce is rich, vibrant, and intensely flavorful. The vodka, though optional, adds a subtle warmth and enhances the other flavors, creating a complex and layered taste. Those preferring a simpler profile can easily omit the vodka for a classic creamy tomato sauce that is equally delicious.

The sauce clings beautifully to the gnocchi, ensuring every bite is bursting with flavor. The key to achieving the perfect consistency in this sauce lies in the use of heavy cream. Its richness provides a luxurious mouthfeel and creates a velvety smooth texture.

For those who prefer a lighter sauce, the fat content can be adjusted by adding water, mimicking the consistency of half-and-half or milk. This allows for customization to suit individual preferences. This gnocchi is surprisingly filling, so a small portion is often all that's needed to satisfy.

It can be enjoyed as a delectable side dish, complementing a variety of main courses. Alternatively, transform it into a complete meal by adding your favorite protein, such as grilled chicken, shrimp, or sausage. Consider pairing it with some sauteed vegetables for a balanced and nutritious dish.

Whether served as a starter or the star of the show, this gnocchi is sure to impress with its unique texture, rich flavor, and satisfyingly comforting quality.

Preparation Time

Prep Time
1 h 15 min
Cook Time
25 min
Total Time
1 h 40 min

Nutrition Information

Per 1 serving serving
C
Calories
500 Kcal
C
Carbs
20 g
Fi
Fiber
5 g
Sugar
8 g
P
Protein
25 g
C
Fats
35 g
Saturated Fats 15 g
Unsaturated Fats 18 g
Cholestrol 100 mg
Sodium 700 mg
Potassium 500 mg
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Ingredients

    1.
    Almond flour
    Almond flour
    1 cup
    2.
    Baking powder
    Baking powder
    0.5 teaspoon
    3.
    Salt
    Salt
    0.13 teaspoon
    4.
    Buttermilk, unprepared dry powder
    Buttermilk, unprepared dry powder
    1 teaspoon
    5.
    Cream Heavy Whipping
    Cream Heavy Whipping
    2 tbsp
    6.
    Water
    Water
    5 tablespoon
    7.
    Butter, unsalted
    Butter, unsalted
    0.5 tablespoon
    8.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    2 tablespoon
    9.
    Garlic
    Garlic
    1 teaspoon, chopped
    10.
    Tomato paste
    Tomato paste
    1 tablespoon
    11.
    Vodka
    Vodka
    2 tablespoon
    12.
    Cream Heavy Whipping
    Cream Heavy Whipping
    2 tbsp
    13.
    Water
    Water
    5 tablespoon
    14.
    Salt
    Salt
    0.13 teaspoon
    15.
    Onion powder
    Onion powder
    0.13 teaspoon
    16.
    Pepper Red Or Cayenne Spice
    Pepper Red Or Cayenne Spice
    0.25 tsp
    17.
    Basil
    Basil
    1 tablespoon, chopped
    18.
    Parmesan cheese, fresh (hard)
    Parmesan cheese, fresh (hard)
    0.25 cup, grated

Instructions

    1.
    Make the dough for the gnocchi at least 1 hour before you want to prepare the meal. In a stand mixer, combine the almond flour, baking powder, salt, and buttermilk powder. Do not prepare the buttermilk, just add the dry powder to the mixture! On a low speed, mix the heavy cream into the dry ingredients. Then, add cold water 1 TB at a time until the dough just comes together. You may not need to use all the water listed in the ingredients.
    2.
    Transfer the dough to plastic wrap and wrap it tightly. Chill the dough for a minimum of 1 hour or as long as overnight. Once the dough is chilled, unwrap it onto a sheet of parchment paper or a clean, non-stick surface. Use clean hands to quickly roll and shape the dough into ropes about 9 inches long and 1 inch thick. Cut the ropes into 1-inch pieces, resulting in 6 gnocchi per serving. Once cut, you can re-shape the gnocchi to your liking.
    3.
    Transfer the cut gnocchi onto a plate to set in your refrigerator to chill for 5 minutes. Then, melt the butter in a wide, non-stick pan over medium heat. When the butter is hot, place the gnocchi in one by one. Let the gnocchi cook on one side for just 1-2 minutes. When the gnocchi naturally releases from the pan, rotate them and continue cooking until all sides are browned and slightly crisp. You can adjust the heat as necessary to avoid burning. Transfer the cooked gnocchi to a plate to rest while you make the sauce.
    4.
    To make the vodka sauce, heat the olive oil in a clean pan with minced garlic on your stove. When the garlic becomes fragrant and lightly golden, stir in the tomato paste. Use the back of a spoon or a fork to break up the tomato paste and mix it with the oil. Once the tomato paste is broken up and hot, pour in the vodka. You can keep the stove heat on low as the alcohol from the vodka cooks off for just a couple of minutes.
    5.
    Mix together the second amount of heavy cream and water. With the stove heat on low, pour the liquid into the sauce. Stir in the salt, pepper, red pepper, and chopped basil. Let the sauce bubble and reduce with a lid over the pan for just 2-3 minutes. Then, take the pan off the heat to cool for about 30 seconds. Add the cooked gnocchi and parmesan cheese to the vodka sauce off the heat. Fold all the ingredients together until the cheese has melted, the gnocchi is coated in sauce, and the sauce itself has thickened a little more. Enjoy hot!