If you’re craving pillowy, comforting gnocchi but keeping carbs low, this recipe will change the way you think about keto pasta. The Best Keto Ricotta Gnocchi brings together a few simple, wholesome ingredients to create tender dumplings that practically melt in your mouth. They’re fast to make, satisfying, and perfect when tossed in a brown butter sage sauce for a restaurant-quality weeknight dinner.

This recipe was crafted with accessibility and clarity in mind: clear measurements, straightforward steps, and a short ingredient list that won’t require hunting through specialty shops. Whether you’re new to low-carb cooking or a seasoned kitchen adventurer, you’ll find the process intuitive and the results rewarding.

Why this works

Ricotta provides moisture and structure without adding extra carbs. Coconut flour and psyllium husk powder act as absorbent binders, while xanthan gum adds elasticity so the gnocchi hold their shape and don’t turn gummy. Parmesan contributes savory depth, and a simple brown butter and sage sauce elevates the dumplings into something special without overwhelming them. The Best Keto Ricotta Gnocchi balances tenderness with a light chew—exactly what you want from good gnocchi.

Ingredients

1 large egg
½ cup ricotta (120 g)
1 teaspoon xanthan gum
½ teaspoon psyllium husk powder
2 tablespoons coconut flour (20 g)
⅓ cup grated parmesan (42 g)
Salt to taste
4 tablespoons butter
2 garlic cloves, minced
10 sage leaves
Salt and pepper

Equipment

Mixing bowl
Fork or whisk
Small saucepan or skillet
Large pot for boiling
Slotted spoon
Baking sheet or plate dusted with coconut flour (optional)

Taste and texture notes

These dumplings should be light, not dense. The coconut flour and psyllium husk absorb enough moisture to keep the dough manageable without making it dry. Xanthan gum gives the gnocchi a slight elasticity that helps them hold together when boiled. If you prefer a slightly firmer bite, chill the dough for 10–15 minutes before shaping. If you want a softer result, shape and boil them right away.

Prep tips

Use full-fat ricotta for best texture; it yields richer, more tender gnocchi.
Measure coconut flour carefully—scoop and level rather than scooping directly from the bag to avoid packing too much.
Work quickly when shaping so the dough doesn’t become sticky; lightly dust your hands or the work surface with a pinch of coconut flour if needed.

Step-by-step instructions

Follow these rewritten, clear steps to make The Best Keto Ricotta Gnocchi. The order respects the original flow while improving clarity and maintaining the ingredient amounts exactly as listed above.

Fill a large pot with water, add a pinch of salt, and bring it to a gentle boil while you make the dough. Keeping the water hot will speed up cooking once the gnocchi are ready.
In a mixing bowl, combine the ½ cup ricotta (120 g) and 1 large egg. Whisk together until smooth and evenly combined.
Add 1 teaspoon xanthan gum and ½ teaspoon psyllium husk powder to the ricotta mixture. Sprinkle them evenly over the surface and whisk briskly to prevent clumping. These will help bind the dough and create the right texture.
Stir in 2 tablespoons coconut flour (20 g) and ⅓ cup grated parmesan (42 g). Mix until a soft, slightly sticky dough forms. Let the mixture rest for about 2–3 minutes so the coconut flour and psyllium can absorb moisture and firms up slightly.
Season the dough with salt to taste. Mix briefly to distribute the seasoning evenly.
Lightly dust a clean work surface or a baking sheet with a tiny bit of coconut flour. Using wet or lightly floured hands, scoop portions of dough and roll each into a small log about ¾ inch (2 cm) thick. Alternatively, form small dumplings directly by rolling 1-inch (2.5 cm) portions between your palms.
Cut the logs into bite-sized pieces. If you like, gently press each piece with a fork to create ridges; this helps the sauce cling to the gnocchi but is optional.
Once the water is at a simmer, carefully drop a few gnocchi into the pot. Do not overcrowd; cook in batches so they have room to float. They will sink initially and then rise to the surface when cooked through, usually in 2–3 minutes.
When the gnocchi float, let them cook for an additional 30–45 seconds to ensure the centers are set, then remove them with a slotted spoon and transfer to a plate or baking sheet. Repeat with the remaining dumplings.
While the gnocchi cook, make the sauce. In a skillet over medium heat, melt 4 tablespoons butter. Allow the butter to foam and begin to turn a light golden-brown color; watch it closely to avoid burning. This creates a nutty, flavorful base for the sauce.
Add 2 garlic cloves, minced, to the browned butter. Sauté for about 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to brown the garlic too much so it doesn’t develop bitterness.
Stir in 10 sage leaves and cook them in the butter for 1–2 minutes until crisp and aromatic. Turn the heat down if the butter is browning too quickly.
Add the cooked gnocchi to the skillet and gently toss to coat them in the brown butter, garlic, and sage. Season with additional salt and freshly ground pepper to taste. Toss just enough to warm the dumplings and pick up the sauce—overworking them can cause them to break down.
Serve immediately. Plate the gnocchi in shallow bowls, spoon any remaining brown butter and crisp sage over the top, and finish with an extra sprinkle of grated parmesan if desired.

Serving suggestions

These gnocchi are delightful on their own, but you can elevate the meal with a few simple additions:

Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
Add roasted cherry tomatoes or wilted spinach for color and a vitamin boost.
Sizzle a few toasted pine nuts over the finished dish for crunch.

Make-ahead and storage

If you want to prep ahead, you can shape the gnocchi and place them on a baking sheet lined with parchment or lightly dusted with coconut flour, then chill for up to 24 hours. When ready to cook, drop them straight from the fridge into the simmering water; they may take an extra 30–60 seconds to cook through.

Leftovers keep well for 2–3 days in an airtight container in the refrigerator. Reheat gently in a skillet with a teaspoon or two of butter until warmed through. Microwaving can make them a bit denser, so stovetop reheating is preferred.

Common problems and fixes

If the dough is too wet and sticky: add a pinch more coconut flour, 1 teaspoon at a time, until it’s manageable. Allow it to rest a couple of minutes after adding so the flour can absorb moisture.
If the dough is too dry or crumbly: add a small spoonful of ricotta or a few drops of water and gently mix until it comes together. Be careful—too much liquid will make shaping harder.
If gnocchi fall apart in the water: make sure the mixture has had a minute to rest so the psyllium and coconut flour can bind. Also avoid overcrowding the pot and ensure the water is at a gentle boil rather than a vigorous churn.

Nutrition snapshot

These ricotta gnocchi are lower in carbohydrates than traditional potato-based versions because they rely on coconut flour and psyllium for structure. The combination of ricotta and parmesan adds protein and richness, making this a satisfying, lighter take on classic gnocchi without sacrificing flavor.

Final thoughts

The Best Keto Ricotta Gnocchi proves that low-carb comfort food can be simple, elegant, and deeply satisfying. With just a few pantry-friendly ingredients and a quick brown butter sage sauce, you can enjoy tender, pillowy gnocchi any night of the week. Follow the step-by-step directions above to get consistent results, and don’t be afraid to customize the finished dish with seasonal produce or extra herbs. Happy cooking—and enjoy every delicious bite.

The Best Keto Ricotta Gnocchi

Light, pillowy keto ricotta gnocchi pan-fried in sage butter for a quick low-carb comfort meal.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 3

Total Time 23

Servings: 2 servings

Ingredients Equipment Method Notes

Ingredients

1 large egg
½ cup ricotta about 120 g
1 teaspoon xanthan gum
½ teaspoon psyllium husk powder
2 tablespoons coconut flour about 20 g
⅓ cup grated Parmesan about 42 g
salt to taste
4 tablespoons butter
2 cloves garlic minced
10 leaves sage
black pepper to taste

Equipment

Mixing Bowl
electric whisk or hand whisk
Spatula
Baking Tray
Parchment Paper
Frying Pan
spoon or tongs
gnocchi board or fork

Method

In a mixing bowl break the egg and whisk with an electric whisk for about 1 minute until slightly frothy.
Add the ricotta, grated Parmesan and a pinch of salt to the egg and whisk briefly until the mixture is smooth.
Sprinkle the coconut flour evenly over the surface, then sprinkle the xanthan gum and psyllium husk powder across the mixture.
Whisk to combine and then use a spatula to fold and bring the dough together into a slightly sticky mass.
Chill the dough in the fridge for 1 hour (or freeze about 15 minutes) until firm; alternatively refrigerate covered overnight.
Divide the chilled dough into four pieces, oil your hands lightly and roll each piece into a thin log; cut logs into 1–1.5 inch (2.5–3.8 cm) pieces.
Shape each piece on a gnocchi board by pressing and rolling gently with your thumb, or roll into a ball and press with a fork to create ridges.
Place formed gnocchi on a parchment-lined baking tray and freeze for about 20 minutes, until firm but not rock solid.
Heat the butter in a frying pan over medium heat, add the gnocchi and minced garlic and fry on one side about 1.5 minutes until golden.
Carefully turn each gnocchi, add the sage leaves, and cook another 1.5 minutes until golden on both sides; season with salt and cracked black pepper.
Serve immediately with extra cracked black pepper if desired.