Ingredients

The following ingredients have 2 Servings
  • 1 large egg
  • 1/2 cup ricotta (120g)
  • 1 tsp xanthan gum
  • 1/2 tsp psyllium husk powder
  • 2 tbsp coconut flour (20g)
  • 1/3 cup grated parmesan (42g)
  • Salt to taste
  • 4 tbsp butter
  • 2 garlic cloves (minced)
  • 10 sage leaves
  • Salt and pepper

Instruction

  • Place the egg in a mixing bowl and whisk with an electric whisk for 1 minute.
  • Add ricotta, parmesan and salt and whisk once more until smooth.
  • Add coconut flour and sprinkle evenly across the surface the xanthan and psyllium husk powder.
  • Whisk to combine then stir with spatula to bring together. Place in the fridge for 1 hour. You can speed this up by placing in the freezer for about 15 minutes. Alternatively, this can be made the night before and kept covered in the fridge overnight.
  • Roll the dough into a ball and cut into quarters. The dough will be a little sticky. Oil your hands and roll into a thin log. Cut into 1 - 1.5 inch pieces.
  • If using a gnocchi board, slightly round the edges then press down and roll slightly using your thumb. As the dough is more fragile than a regular dough you don’t push away hard, more, press and gently roll. Repeat for all the pieces.
  • If using a fork, roll each piece into a ball and press with a fork.
  • Place on a baking tray lined with parchment paper and freeze for 20 minutes, or until firm, but not totally frozen.
  • Heat the butter in a pan. Fry the gnocchi and garlic on one side for about 1.5 minutes, then carefully turn each piece over with a spoon, add the sage and cook for another 1.5 minutes or until golden on both sides.
  • Serve with cracked black pepper.