Low-Carb “Gnocchi”

keto-low-carb-pasta-comfort-foodHave you ever ran 3 miles in the pouring rain?  I haven’t either until today.  Normally for me, 3 miles is meant to be a quick 30 min run, in and out.  Today, those miles weren’t quick nor easy.  It was a struggle once I got past the second mile.  I was cold, very wet and somewhat hungry.  The only thing that kept pushing me to keep on going was knowing as soon as I finished, I would get to come home and make this recipe.

Boy was I disappointed.  For the amount of work and elbow grease that I had to put in, my yield was fairly small.  I barely had a bowl full.  Also with each bite I took, I felt like I was eating a forkful of mozzarella sticks.  Not the warm, soft “potato pillows” I was expecting.  I ended up eating half a bowl for lunch to conquer my “post run hunger”.  I don’t think I’ve ever felt so physically full from eating such a small amount of food.  This definitely won’t be going into my weekly meal rotation.

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But any who, if you try this recipe out please let us know what you think.  I’m curious to read what other people think of this dish.

xo – Kristin

Low Carb “Gnocchi”

adapted from the Primitive Palate

Ingredients

  • 2 cups shredded Low-Moisture Part-Skim Mozzarella
  • 3 egg yolks
  • 1 tsp granulated garlic
  • butter & olive oil for sautéing
Method:

First, place cheese and granulated garlic into a microwave safe bowl and toss around to combine.  Melt cheese in the microwave for about one to two minutes (or until the cheese has melted).  Then fold in one egg yolk at a time until a homogeneous dough forms.  Keep doing it until the cheese and egg yolk completely combine with one another.

                       

Then portion the dough into 3 or 4 equal size balls.  After that stick them into the fridge to chill for at least 10 minutes.  Once the balls of dough have chilled, roll out each ball into a 12 inch log on a lightly greased parchment (to keep from sticking).  Slice each log into one inch pieces (I even took a fork to give the pieces that gnocchi look).

keto-low-carb-pasta-comfort-food         keto-low-carb-pasta-comfort-foodIn a large pot, bring about a half gallon of salted water to a boil (like you would for normal pasta). Place all the gnocchi into the pot and cook until they float, about 2-3 minutes. Then strain into a colander.  While the water is boiling, heat a large pan on medium-high heat. Add a tablespoon of butter and a tablespoon of oil to pan.  Add the gnocchi and sauté each side for one to two minutes or golden brown.

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I added marinara sauce to mine, but feel free to add any sauce you see fit.

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Low Carb Cauliflower Macaroni and Cheese

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Hey guys!  I have a confession to make:  I’ve been on a low carb diet since the end of August.  Longer than I’ve been working on this blog.  Crazy considering our first real post was about baking bread…I’ll admit, there are times when I wish I could just bury my face in a bowl full of pasta or even a box of Joe-Joes (the most delicious cookies EVER!!!!).

Monday was one of those days.  It was cold and grey.  All I could think about was a bowl full of warm, gooey mac and cheese.  So I went on google, found a recipe and this is what I came up with.

Pure. Deliciousness.

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Granted, there were no noodles in it.  Not one.  But it was still freaking good.  The cauliflower was the perfect substitute.  It mixed perfectly with the cheese and the broccoli.  I couldn’t ask for anything more.

I made a few changes to the original recipe.  Instead of steaming the cauliflower, I roasted it.  I also swapped out the heavy cream for greek yogurt. I used pepper jack cheese instead of sharp cheddar.  Then I kicked it up a notch by adding bacon.  SO GOOD!!!  This recipe is so versatile.  I can’t wait to make this again.

Cauliflower “Mac” and Cheese

adapted from The Food Network

  • Total Time: 45 minutes
  • Prep Time: 15 minutes

Ingredients

  • Kosher salt, as needed, plus 1/2 teaspoon
  • 1 large head cauliflower, cut into small florets
  • 1 cup greek yogurt (I used 2%)
  • 2 ounces cream cheese, cut into small pieces
  • 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/2 pound of bacon

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Preheat oven to 400°F (205°C). Lightly oil a large roasting pan or baking sheet. Cut the cauliflower into florets and place them in a bowl. Toss with garlic powder, salt and pepper.  Drizzle with olive oil and toss so that the florets are lightly coated with oil.

Spread the florets out into a single layer on the roasting pan. Place the cauliflower in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown.  When finished, remove from oven and place into a separate bowl.

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While cauliflower is roasting in the oven, bring the cream to a simmer in a small saucepan, and whisk in the cream cheese until smooth. Stir in 1 cup of the cheese and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower into an oven safe casserole, and stir to combine.  Cook bacon until crisp.  Crumble and mix into casserole.  Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

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low-carb-keto-cauliflower-macaroni-cheese-gluten-free-grain-free-high-fat