Low Carb Gnocchi w Vodka Sauce
How to Make It
Step
Recipe Steps steps 5 1 h 40 min
Step 1
Make the dough for the gnocchi at least 1 hour before you want to prepare the meal. In a stand mixer, combine the almond flour, baking powder, salt, and buttermilk powder. Do not prepare the buttermilk, just add the dry powder to the mixture! On a low speed, mix the heavy cream into the dry ingredients. Then, add cold water 1 TB at a time until the dough just comes together. You may not need to use all the water listed in the ingredients.
Step 2
Transfer the dough to plastic wrap and wrap it tightly. Chill the dough for a minimum of 1 hour or as long as overnight. Once the dough is chilled, unwrap it onto a sheet of parchment paper or a clean, non-stick surface. Use clean hands to quickly roll and shape the dough into ropes about 9 inches long and 1 inch thick. Cut the ropes into 1-inch pieces, resulting in 6 gnocchi per serving. Once cut, you can re-shape the gnocchi to your liking.
Step 3
Transfer the cut gnocchi onto a plate to set in your refrigerator to chill for 5 minutes. Then, melt the butter in a wide, non-stick pan over medium heat. When the butter is hot, place the gnocchi in one by one. Let the gnocchi cook on one side for just 1-2 minutes. When the gnocchi naturally releases from the pan, rotate them and continue cooking until all sides are browned and slightly crisp. You can adjust the heat as necessary to avoid burning. Transfer the cooked gnocchi to a plate to rest while you make the sauce.
Step 4
To make the vodka sauce, heat the olive oil in a clean pan with minced garlic on your stove. When the garlic becomes fragrant and lightly golden, stir in the tomato paste. Use the back of a spoon or a fork to break up the tomato paste and mix it with the oil. Once the tomato paste is broken up and hot, pour in the vodka. You can keep the stove heat on low as the alcohol from the vodka cooks off for just a couple of minutes.
Step 5
Mix together the second amount of heavy cream and water. With the stove heat on low, pour the liquid into the sauce. Stir in the salt, pepper, red pepper, and chopped basil. Let the sauce bubble and reduce with a lid over the pan for just 2-3 minutes. Then, take the pan off the heat to cool for about 30 seconds. Add the cooked gnocchi and parmesan cheese to the vodka sauce off the heat. Fold all the ingredients together until the cheese has melted, the gnocchi is coated in sauce, and the sauce itself has thickened a little more. Enjoy hot!
Ingredients
- Almond flour – 1 cup
- Baking powder – 0.5 teaspoon
- Salt – 0.13 teaspoon
- Buttermilk, unprepared dry powder – 1 teaspoon
- Cream Heavy Whipping – 2 tbsp
- Water – 5 tablespoon
- Butter, unsalted – 0.5 tablespoon
- Olive Or Extra Virgin Olive Oil – 2 tablespoon
- Garlic – 1 teaspoon, chopped
- Tomato paste – 1 tablespoon
- Vodka – 2 tablespoon
- Cream Heavy Whipping – 2 tbsp
- Water – 5 tablespoon
- Salt – 0.13 teaspoon
- Onion powder – 0.13 teaspoon
- Pepper Red Or Cayenne Spice – 0.25 tsp
- Basil – 1 tablespoon, chopped
- Parmesan cheese, fresh (hard) – 0.25 cup, grated