Keto gnocchi with homemade basil pesto

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A great recipe for keto gnocchi, resembling traditional Italian. Instead of potatoes for their preparation, we use cauliflower and serve with delicious homemade basil pesto. We present you a recipe for a low-carbohydrate dish that will become your favorite addition to the keto diet.

Recipe for keto gnocchi with homemade basil pesto

Prepare a delicious and quick recipe for various gnocchi in keto style with fragrant basil and almond pesto. We use high quality olive oil to make the pesto even tastier and healthier. You can read more about the useful qualities of olive oil in the article on the subject in our blog.

Preparation time: 1 hour and 15 minutes

Preparation time: 15 minutes

Servings Per Container: 4

Nutritional composition in 1 serving: 6 g net carbohydrates, 80 g fat, 32 g protein and 881 calories

Necessary products:

  • 220 g cauliflower
  • 60 g grated Parmesan cheese
  • 110 g almond flour
  • 2 egg yolks
  • 1 tsp onion powder (optional)
  • 1 tsp psyllium husk fiber
  • ½ tsp salt
  • 120 g grated mozzarella cheese
  • 2 tablespoons extra virgin olive oil or ghee

For homemade pesto:

  • 120 ml extra virgin olive oil
  • 60 g parmesan cheese
  • 55 g almonds
  • 30 g of fresh basil
  • 1 tsp garlic powder
  • Salt and pepper to taste

Method of preparation:


  1. Wash and clean the cauliflower, divide it into small flowers.
  2. Steam for a few minutes or in the microwave until soft.
  3. Blend in a food processor until smooth.
  4. Place the cauliflower puree on a clean kitchen towel and squeeze as much liquid as possible.

Prepare the gnocchi dough:

  1. Transfer the cauliflower back to the food processor.
  2. Add the grated Parmesan cheese, almond flour, egg yolks, onion powder (if using), husk fiber and salt. Do not add the still grated mozzarella cheese.
  3. Blend all ingredients until well blended.
  4. Melt the grated mozzarella cheese in the microwave for a few minutes. Another option is to melt it in a saucepan over medium heat, stirring constantly.
  5. Add the melted mozzarella to the food processor and blend with the cauliflower mixture until smooth.
  6. Form 4 rolls and leave to cool in the refrigerator or freezer for at least 1 hour.
  7. From each roll cut 12 small balls in the shape of gnocchi.
  8. Gently press with a fork to give them small stripes if desired.

Two ways to prepare:

  1. Preheat oven to 180 degrees, cover pan with parchment paper. Grease the gnocchi with olive oil or ghee and bake them until light and pleasant golden brown.
  2. Another option is to fry them in heated ghee butter over medium heat until ready.

Homemade basil pesto:

  1. Mix all the ingredients for making homemade pesto together with a few tablespoons of olive oil.
  2. Blend in a food processor or blender, add the remaining olive oil and pulse again.


  1. Serve the delicious keto gnocchi by pouring them with fragrant home-made basil pesto and enjoy them.


  • Serve keto gnocchi with sugar-free tomato sauce and finely chopped fresh parsley instead of homemade keto pesto.
  • Serve with sour cream, tomato paste and spice ranch for extra flavor.
  • You can heat the gnocchi by frying them in Ghee butter over medium heat or reheating them in sauce.
  • Store keto gnocchi in the refrigerator for up to a week, and you can also freeze them.

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