After I posted about my DELISH gluten free, keto friendly pasta the other day I got bombarded with “OMG you HAVE to give me the recipe!” requests. So for time’s sake I figured I would share it in 1 big post instead of having to message everyone separately. (sorry guys, you know I still love you!)
Delicious Gluten Free Low Carb Pasta!

About a month ago we started eating Keto, and while it has been great, zucchini noodles are just not the same as real pasta. (Or any kind of vegetable for that matter) so I started hunting for an alternative that would satisfy even the pickiest of eaters in our household.

Fathead dough (a cheese based dough) seemed to be a popular alternative to a lot of recipes so I decided to start digging around to see what I could find.

Out came this cheese based gnocchi recipe that tastes like Olive Garden breadsticks in your pasta! Seriously, garlicky buttery goodness.

Here’s what you need:

2 cups of shredded mozzarella (I used low-moisture part-skim)

3 egg yolks

1 tsp garlic saltbutter (for your pan)

olive oil (for your hands)

parchment paper

**Makes 2 servings**


Step 1:

Put the mozzarella and garlic salt in a microwave safe bowl and microwave for about a minute. Stir it around. If it is not completely melted, microwave for additional 30 seconds until it is.

Step 2:

Add the egg yolks, one at a time, and folding them in as you go. (I used a plastic spatula/spoon thing to really mush them in, it took a little effort).

Step 3:

Chill the dough in the fridge for 10-15 minutes. (This makes working with it easier).While this is happening bring a large pot of salted water to a boil.

Step 4:

Grease your hands with the olive oil, and begin rolling out the dough on the parchment paper in to snakes (like you did as a kid with play dough). It’s OK if you need to break off pieces of the dough to make smaller snakes, it’s all going to the same place.

Step 5:

Cut the snakes in to 1 inch pieces like you would see gnocchi done.

Step 6:

Add the “gnocchi” to your now boiling pot of water. Let them hang for 2-3 minutes until they float.

Step 7:

Heat your butter in a large pan, and spoon out the “gnocchi” with a pasta spoon that out the drains water. Add the drained “gnocchi” to the pan. Step 8: Cook the “gnocchi” on each side 1-2 minutes until golden brown.

Then serve!

We paired ours with a high fat, heavy cream based shredded chicken alfredo sauce. It was *DELISH* !!!