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prep time
1 h 10 min
cook time
20 min
ready time
1 h 30 min
Keto Egg Fast Dinner Gnocchi w Creamy Sauce
Although your egg fast diet is temporary, it can get old quickly. If you’re tired of eating a hard-boiled egg for every meal, switch things up and put a little extra time into a more satisfying dinner. This egg fast gnocchi is made with just two main ingredients: egg yolks and shredded cheese. The dough is seasoned “Italian style” and fried in butter. Since the gnocchi is made with only egg and cheese, the final product looks a little different than the usual potato dumplings. Each bite is tender and chewy, just like real gnocchi. Poured over your “pasta” is a creamy sauce made with cream cheese and just a pinch of pepper. Much like an alfredo pasta sauce, the creamy sauce is high in fat and sticks to the other contents of the plate. Don’t be fooled, you’ll find the egg fast gnocchi to be very rich and filling.
How Can I Get More Egg In The Meal?
There’s a lot of fat and cheese in this egg fast dinner recipe. However, each serving has only about ¾ of an egg yolk. To even out your temporary diet before or during going Keto, you can include an extra ½ cooked egg in your preferred style. It may be easiest to eat half a hard-boiled egg, but you can prepare the extra egg in any way you choose.
Tips For Working With Keto Gnocchi Dough
Since Keto recipes often require ingredient substitutions, this egg fast gnocchi dough can be a little tricky to work with. To keep the sticky dough from getting all over your hands, you can use a little Keto-friendly flour on your hands or pan spray. Make sure the dough is cold while you work with it and any surfaces you roll it on are absolutely clean.
Jessica L.
Net Carbs
2.4 g
Fiber
0.1 g
Total Carbs
2.4 g
Protein
14.7 g
Fats
26.5 g
306 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Mozzarella cheese
2 cup, shredded
Raw egg, yolk
3 large
Salt
1 dash
Garlic powder
0.13 tsp
Italian seasoning
0.5 tsp
Butter, unsalted
1 tbsp
Butter, unsalted
1 tbsp
Whipping cream, not whipped
2 tbsp
Cream cheese
0.5 oz
Black pepper
1 dash
Recipe Steps
steps 5
1 h 30 min
Step 1
Make the gnocchi dough by melting mozzarella cheese in a pot over low heat on the stove. Stir continuously while the cheese melts so it doesn’t burn. Once it’s entirely melted, pour the mozzarella into a stand mixer fitted with a paddle attachment. Whip the cheese at a high speed to release steam and begin cooling it. When the mixing bowl is no longer too hot to touch, pour the egg yolks into the cheese.Step 2
Keep whipping the dough until the eggs and cheese mix together into a smooth dough. Mix in salt, garlic powder, and italian seasoning. Transfer the finished dough to a piece of plastic wrap and wrap it tightly. The dough will be very sticky, so use the plastic wrap to shape and fold the dough. Place the wrapped dough in your refrigerator to chill for at least 1 hour.Step 3
After chilling, remove the dough from the plastic wrap and use clean hands to roll the cold dough into a rope between ½” and 1” thick. You’ll need to do this quickly because the dough will still be quite sticky. Cut the rope into ½”-long pieces of gnocchi. Don’t shape the gnocchi because the dough will be too soft to touch and roll. Begin melting the first amount of butter in a non-stick pan or cast-iron skillet on medium heat.Step 4
When the butter is hot, drop the gnocchi dough into the pan. Let the gnocchi fry on one side until they are golden brown. This will not take long, so what the gnocchi and lower the heat as necessary if the gnocchi are browning too fast. Flip the gnocchi over to toast on the other side. Continue the cooking process until the gnocchi is cooked on all sides (2-3 flips). Transfer the cooked gnocchi to a serving plate to cool.Step 5
To make the creamy sauce, melt the second amount of butter in a clean pan over low heat. Stir the heavy cream and cream cheese into the melted butter. Continually cook and stir until the ingredients are melted and have combined into a lump-free sauce. Season the sauce with pepper and add additional heavy cream in ¼-teaspoon additions if you find it too thick. Pour the warm sauce over the gnocchi for serving.
