The Best Keto Ricotta Gnocchi

If you love pillowy gnocchi but are watching carbs, this recipe is a revelation. These light, tender dumplings use ricotta as the star instead of potato, and they come together quickly with a few low-carb pantry staples. The texture is soft and yielding, and when tossed in a brown butter sage sauce, every bite feels luxurious. Whether you want a weeknight dinner that feels special or a crowd-pleasing side, this version checks all the boxes. The Best Keto Ricotta Gnocchi are simple, comforting, and easy to make with ingredients you might already have on hand.

Why you’ll love this recipe

There’s something incredibly satisfying about homemade gnocchi. These ricotta-based dumplings skip the heavy potatoes and flour, replacing them with coconut flour, xanthan gum, and psyllium husk powder to keep things low-carb without sacrificing texture. The grated parmesan gives a savory backbone while the egg binds everything together. The sauce is as simple as melted butter, garlic, and crispy sage—perfect for letting the tender gnocchi shine. The Best Keto Ricotta Gnocchi hit the right balance between comfort food and smart ingredient swaps.

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 tablespoon butter
• 2 garlic cloves, minced
• 10 sage leaves
• Salt and pepper

Recipe notes and tips

Use full-fat ricotta for the best texture and flavor. If your ricotta is very wet, drain it through a fine mesh for 10–15 minutes to avoid a batter that’s too loose. Coconut flour absorbs liquid aggressively, so measure carefully; we use only a couple of tablespoons to get a delicate, soft dough. Xanthan gum and psyllium husk powder act as structural binders—xanthan gives elasticity while psyllium helps with moisture retention and a tender bite.

When forming the gnocchi, keep your hands lightly floured with a touch of coconut flour to prevent sticking. Work quickly so the dough doesn’t become overly sticky as it warms. Boil the gnocchi in plenty of salted water; they’re done when they float, which happens quickly. Finish them in the brown butter sage sauce so they take on flavor and a satin sheen.

Equipment

• Large mixing bowl
• Whisk and spatula
• Measuring cups and spoons
• Large pot for boiling
• Slotted spoon
• Large skillet or frying pan
• Baking sheet or plate lined with parchment

Step-by-step directions

Follow these clear steps to prepare The Best Keto Ricotta Gnocchi. The directions below were rewritten to be precise and easy to follow while preserving the ingredient amounts and the order of preparation.

1. Prepare the ricotta mixture. In a large bowl, crack and whisk the 1 large egg until lightly beaten. Add ½ cup ricotta (120 g) to the egg and whisk gently until smooth and combined. Season with a pinch of salt to taste.
2. Add dry binders. Sprinkle 1 teaspoon xanthan gum and ½ teaspoon psyllium husk powder evenly over the ricotta-egg mixture. Whisk briefly to incorporate; these powders will begin to thicken the mixture.
3. Fold in coconut flour and parmesan. Add 2 tablespoons coconut flour (20 g) and ⅓ cup grated parmesan (42 g) to the bowl. Use a spatula to fold everything together gently until a soft, slightly sticky dough forms. If the dough seems too wet, let it rest for 2–3 minutes so the coconut flour can absorb moisture; it should be soft but manageable.
4. Shape the gnocchi. Lightly dust your work surface or a small plate with a pinch of coconut flour. Scoop a tablespoon-sized portion of dough and roll it into a small log about 1/2 inch thick, then cut into bite-sized pieces. Alternatively, form small quenelles with two spoons. If desired, press each piece lightly with a fork to create ridges that will hold sauce. Place formed pieces on a parchment-lined plate or baking sheet and repeat until all dough is used.
5. Bring water to a boil. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Make sure there’s enough water so the gnocchi can float and move freely.
6. Cook the gnocchi. Gently drop a few gnocchi into the boiling water using a slotted spoon or spatula. Do not overcrowd the pot; cook in batches if necessary. The gnocchi will sink and then float to the surface when they’re cooked, which takes about 2–3 minutes. Once they float, let them cook an additional 30 seconds, then remove them with a slotted spoon and transfer them to a plate or tray.
7. Make the brown butter sage sauce. In a large skillet over medium heat, melt 4 tablespoon butter. Allow the butter to cook until it turns golden brown and gives off a nutty aroma, swirling the pan occasionally to prevent burning. This will take a few minutes—watch closely so it doesn’t darken too far.
8. Add garlic and sage. Once the butter is browned, add 2 garlic cloves, minced, and 10 sage leaves to the skillet. Cook for about 30–45 seconds until the garlic is fragrant and the sage crisps slightly. Be careful not to burn the garlic; if it starts to brown too quickly, reduce the heat.
9. Toss gnocchi in the sauce. 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 for 1–2 minutes so the gnocchi absorb some of the sauce and get a light golden exterior where they touch the pan.
10. Serve immediately. Transfer the gnocchi to warmed plates or a serving bowl. Spoon any remaining brown butter and crispy sage over the top. If you like, finish with an extra sprinkle of grated parmesan and a crack of black pepper. Serve while hot for the best texture and flavor.

Serving suggestions

These ricotta gnocchi pair beautifully with roasted vegetables, a simple green salad, or alongside a seared protein. A squeeze of lemon brightens the brown butter sauce and adds a fresh counterpoint to the richness. For extra indulgence, finish with a drizzle of high-quality extra-virgin olive oil.

Storage and reheating

Leftover gnocchi keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a small knob of butter or a splash of water to refresh the sauce and keep the gnocchi soft. Avoid microwaving at high power, as that can make the texture gummy.

Common troubleshooting

• Dough too wet: Let the dough rest for a few minutes so the coconut flour can absorb moisture, or add a tiny extra pinch of coconut flour, 1/4 teaspoon at a time, until it’s manageable. Be cautious—coconut flour thickens quickly.
• Dough too dry: If the dough feels crumbly, fold in a teaspoon of water or a bit more ricotta until it comes together. Work gently; you want soft, not sticky dough.
• Gnocchi falling apart in the water: Make sure the egg and the parmesan are well incorporated and that the dough has had a moment to hydrate. Also avoid overcrowding the pot; overcrowded gnocchi can collide and break.
• Butter burning: Keep the heat at medium and watch the butter closely as it browns. Remove from heat briefly if it starts to darken too quickly, then reduce the heat and continue.

Why this method works

Ricotta gnocchi rely on moisture, egg protein, and a small amount of absorbent flour to create a delicate structure. Coconut flour provides that absorbency without high carbohydrate content, while xanthan gum and psyllium husk powder create elasticity and hold moisture so the gnocchi don’t turn dense or mealy. Parmesan adds savory depth and helps the pieces hold together during boiling. Finishing in brown butter ensures each dumpling picks up flavor and a slight, irresistible sheen.

Final thoughts

These are some of the most satisfying low-carb dumplings you can make at home. They’re quick enough for a weeknight and elegant enough for guests. The Best Keto Ricotta Gnocchi are a reminder that smart ingredient swaps can deliver big flavor without compromise. Give the method a try, experiment with herbs or a splash of lemon, and enjoy the comfort of homemade gnocchi that align with your cooking goals.

Happy cooking — and savor every buttery, sage-kissed bite of The Best Keto Ricotta Gnocchi.