Keto Ricotta Gnocchi With Tomatoes and Asparagus
Posted by Nicole Frain on May 14, 2019
Serves 3-4
Ingredients
For the ricotta gnocchi:
- 250g ricotta
- 1 cup almond meal or plain flour
- 1 egg
- Salt and pepper to taste
- 75g Parmesan cheese
For the garlic butter sauce:
- 1 tablespoon Bulk Nutrients MCT Oil
- 70g butter
- Salt and pepper to taste
- 1 vegetable stock cube
- 2 teaspoons crushed garlic
- 1 bunch asparagus
- 10 cherry tomatoes
For the garnish:
- Handful of pine nuts - toasted
- Few springs of parsley
- Extra Parmesan cheese
Directions
- To make gnocchi: Place all ingredients in a bowl and mix well. You may need to use your hands for this.
- Once dough comes together, tip onto a floured bench surface and continue to kneed and work together.
- Divide dough into 4 sections. Take the first section and roll it out to a 1.5cm thick log. Cut gnocchi pieces 1-2cm long, give a slight pinch in the centre and place on a tray ready to use.
- Repeat with remaining 3 logs.
- If you make too much gnocchi, it can be frozen. Simply place it in a snap lock bag and lay it flat. Don't pile gnocchi on top of each other to freeze.
- Place some water into a pot and bring to the boil.
- To make sauce: Heat MCT Oil in a pan.
- Add garlic and stir to brown.
- In a separate bowl, dissolve stock cube in 2 tablespoons of boiling water.
- Add butter and stock to pan with garlic.
- Once melted and simmering, add cherry tomatoes and asparagus.
- Once the tomatoes and cherry tomatoes are nearly cooked, place gnocchi in the pot of boiling water.
- The gnocchi will be ready when it floats to the top of the water.
- When gnocchi is ready, removed it from watre and add to the pan of sauce.
- Cook until well coated in sauce.
- Serve into 3-4 bowls and garnish with toasted pine nuts, parsley and parmesan.
Nutritional Information
Per serve (230g) / Per 100g
Energy (kJ): 2480/1080 | Protein (g): 25.2/11 | Fat (g): 51.5/22.4 | Saturated Fat (g): 22.1/9.6 | Carbohydrates (g): 10.2/4.5 | Sugar (g): 5.3/2.3 | Sodium (mg): 569/247
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