Keto Gnocchi with Homemade Pesto – Recipe

Für jeden Teil der Filmindustrie müssen wir mehr tun: unsere Drehbücher schreiben, in Theaterstücken mitspielen, Regisseure, Schauspieler, Models, Fotografen und Designer werden. Wir müssen all das Wissen, das wir im Unterricht gelernt haben, in die Praxis umsetzen, um immer bessere Ergebnisse zu erzielen.

Dieser Text ist empfindlich. Versuchen Sie, eine neue Kopie zu erstellen.

Für jeden Teil der Filmindustrie müssen wir mehr tun: unsere Drehbücher schreiben, in Theaterstücken mitspielen, Regisseure, Schauspieler, Models, Fotografen und Designer werden. Wir müssen all das Wissen, das wir im Unterricht gelernt haben, in die Praxis umsetzen, um immer bessere Ergebnisse zu erzielen.. Read more about keto gnocchi recipe and let us know what you think.

Keto-Gnocchi-with-Homemade-Pesto-Recipe

Keto gnocchi with pesto prepared from scratch

 

 

Here’s a fantastic keto recipe for gnocchi that’s nearly as good as classic Italian gnocchi. We omitted the potatoes in favor of cauliflower, topping these delectable pillows with a wonderful homemade pesto. The additional work is well worth it!

40 + 15 mDifficult

6g

Instructions

  1. Cauliflower should be washed and cleaned before being cut into tiny florets. Microwave for a few minutes or steam for a few minutes till soft. Blend on high until smooth in a food processor.

  2. Place the pureed cauliflower on a clean kitchen towel. Squeeze out as much liquid as possible by gathering the towel’s ends. Don’t miss this step; the drier the better.

  3. Place the cauliflower in the food processor once more. Except for the shredded cheese, combine the other ingredients. Pulse until everything is well mixed.

  4. Melt the shredded cheese in the microwave for a few minutes. You may alternatively slowly melt the chocolate in a skillet over medium-low heat, stirring constantly.

  5. In a food processor, combine the melted cheese with the cauliflower mixture and pulse until a smooth dough forms.

  6. Form one roll per person and place in the refrigerator or freezer to chill fully, at least 1 hour.

  7. Each roll should yield 12 tiny balls. If desired, lightly push with a fork to produce tiny stripes.

  8. In a frying pan, melt butter or olive oil. Heat the gnocchi in a skillet over medium-high heat until they are fully warmed.

  9. With just a few teaspoons of oil, combine all of the pesto components. Use a food processor or a blender to make the sauce. Mix in the remaining oil a little more.

Special equipment is suggested.

  • Processor (food)
  • Oven in the microwave

Tip!

You may serve the gnocchi with a sugar-free tomato sauce and finely chopped fresh parsley instead of pesto. To add even more flavor, combine sour cream, tomato paste, and Ranch seasoning in a bowl.

The gnocchi may be reheated by frying them in butter over medium heat or warming them in a warm sauce.

You may keep it in the refrigerator for up to one week or freeze it.

Dieser Text ist empfindlich. Versuchen Sie, eine neue Kopie zu erstellen.. Read more about keto pumpkin gnocchi and let us know what you think.

This article broadly covered the following related topics:

  • keto gnocchi dairy free
  • keto gnocchi coconut flour
  • keto gnocchi recipe
  • keto cauliflower gnocchi recipe
  • keto gnocchi mozzarella