Soft, pillowy gnocchi that won’t send your carbs through the roof? Yes, please. The Best Keto Ricotta Gnocchi is a low-carb twist on an Italian classic, made with creamy ricotta, a little coconut flour, xanthan gum for binding, and a whisper of psyllium husk powder for structure. It’s tender, delicate, and perfect finished in brown butter with sage and garlic. Whether you’re cooking for a weeknight dinner or a relaxed weekend plate, this recipe is easy enough to make from scratch and impressive enough to serve to guests.

Why you’ll love this recipe

Quick to make: The dough comes together in minutes—no boiling potatoes or long rices needed.
Pillowy texture: Ricotta keeps the gnocchi light and tender, while coconut flour and psyllium add structure without heaviness.
Versatile finish: Browned butter and sage is the classic, but these gnocchi also shine with a simple tomato sauce, pesto, or a splash of lemony olive oil.
Pan-friendly: After a quick poach, searing the gnocchi in butter develops a golden crust and deep flavor.

Ingredients

▢1 large egg
▢½ cup ricotta 120g
▢1 teaspoon xanthan gum
▢½ teaspoon psyllium husk powder
▢2 tablespoons coconut flour 20g
▢⅓ cup grated parmesan 42g
▢Salt to taste
▢4 tablespoon butter
▢2 garlic cloves minced
▢10 sage leaves
▢Salt and pepper

Tools you’ll need

Mixing bowl
Fork or whisk
Small saucepan for poaching
Slotted spoon
Large skillet for finishing
Measuring spoons and scale (optional)
Small baking sheet or plate lined with parchment

Taste and texture notes

The Best Keto Ricotta Gnocchi yields gnocchi that are delicate and slightly springy. The ricotta gives a cloud-like mouthfeel while the coconut flour and psyllium help the pieces hold their shape during poaching and sautéing. A light dusting of parmesan in the dough boosts savory depth, and finishing the gnocchi in butter and sage gives the whole dish a nutty, aromatic edge. If you prefer a slightly firmer bite, chill the dough for 15 minutes before shaping; it will be easier to handle and produce a more defined exterior.

Step-by-step directions

Follow the steps below exactly as written to get consistent results. The amounts above are the source of truth; each step references those ingredients directly.

Combine wet ingredients. In a medium mixing bowl, crack in 1 large egg and add ½ cup ricotta (120g). Gently whisk with a fork until the mixture is smooth and homogeneous—no large ricotta lumps should remain.
Add dry binders and cheese. Sprinkle in 1 teaspoon xanthan gum, ½ teaspoon psyllium husk powder, and 2 tablespoons coconut flour (20g) directly into the ricotta mixture. Add ⅓ cup grated parmesan (42g) and a pinch of salt (adjust to taste). Stir with a spoon until the ingredients are evenly incorporated and the mixture thickens. The dough should be soft but hold together; if it feels too wet, let it rest 5 minutes to allow the coconut flour and psyllium to absorb liquid.
Adjust texture. After resting, check the dough. It should be cohesive and slightly sticky but workable. If it’s excessively sticky, add a tiny dusting (no more than ½ teaspoon) of additional coconut flour and mix. Do not exceed the ingredient amounts listed; only make small adjustments for handling.
Portion the gnocchi. Lightly flour your hands with a bit of coconut flour to prevent sticking. Scoop out small portions of dough—about the size of a large cherry—and roll them between your hands to form small cylinders or ovals roughly 1 inch (2.5 cm) long. Place each formed gnocchi on a parchment-lined plate or tray, spacing them so they don’t touch.
Bring a pot of water to a simmer. Fill a small saucepan with enough water to poach the gnocchi (about 3–4 cups) and bring it to a gentle simmer. Do not let the water boil vigorously; a gentle simmer is ideal to prevent the gnocchi from breaking apart.
Poach the gnocchi. Carefully drop a few gnocchi into the simmering water at a time, making sure not to overcrowd the pan. They will sink at first and then rise to the surface when cooked—this usually takes about 2–3 minutes. Once they float, let them cook for an additional 30–45 seconds to ensure they are set through.
Remove and drain. Using a slotted spoon, transfer the cooked gnocchi to a clean tray lined with paper towels or parchment to drain briefly. Repeat the poaching and draining process with the remaining gnocchi in batches.
Prepare the brown butter sauce. Place a large skillet over medium heat and add 4 tablespoon butter. Let the butter melt and then foam. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden-brown color and develops a nutty aroma—watch it closely to avoid burning.
Add garlic and sage. Once the butter is browned, add 2 garlic cloves minced and 10 sage leaves to the skillet. Sauté for about 30–60 seconds until the garlic is fragrant and the sage leaves crisp slightly. Season the sauce with a pinch of salt and freshly ground pepper to taste.
Sear the gnocchi. Add the drained gnocchi to the skillet with the brown butter and sage. Sauté gently over medium heat for 2–3 minutes, turning occasionally, until the gnocchi develop golden edges and a light crust. Be gentle when stirring to avoid breaking the delicate pieces.
Taste and adjust seasoning. Taste one gnocchi and adjust seasoning if needed—add a little more salt or pepper to taste. If you like, sprinkle a touch of additional grated parmesan on top for extra savory depth.
Plate and serve. Serve the gnocchi hot, spooning extra brown butter and crisped sage over the top. Garnish with an extra parmesan shaving or two if desired. These gnocchi are best enjoyed immediately while they’re tender on the inside and slightly golden on the outside.

Make-ahead, storing, and reheating

These gnocchi are best the day you make them, but you can prepare the dough and shape the gnocchi a few hours ahead. Keep shaped gnocchi on a parchment-lined tray covered loosely with plastic wrap and store in the refrigerator for up to 6 hours before poaching. Cooked gnocchi will keep in an airtight container in the refrigerator for up to 3 days. To reheat, gently sauté in a little butter over medium-low heat until warmed through and crisp on the edges, or warm in a skillet with a splash of water covered briefly to steam.

Substitutions and variations

Cheese: Parmesan gives a salty, nutty flavor; you can try a different hard cheese of similar texture if you prefer.
Herbs: Swap sage for fresh thyme or rosemary if you like a different herb profile. Add the herb to the butter as directed for toasty flavor.
Garlic: For a milder garlic flavor, reduce to 1 clove or infuse the butter with whole smashed cloves and remove before serving.
Vegan note: This specific version uses egg and dairy, which are integral to the texture. If you want a fully plant-based version, you’ll need different binders and a non-dairy ricotta alternative; results will vary.

Serving suggestions

The Best Keto Ricotta Gnocchi pairs beautifully with lightly dressed greens, roasted vegetables, or a simple tomato sauce. For a lean protein complement, add seared shrimp or grilled chicken. A crisp, acidic salad on the side balances the richness of the brown butter and the cheese.

Tips for success

Work gently: The ricotta-based dough is delicate—handle it lightly when shaping and sautéing to keep the gnocchi intact.
Don’t overcrowd the simmering water: Cook in small batches so each piece has room to rise to the surface and cook evenly.
Watch the butter closely: Brown butter goes from perfect to burnt in a moment; remove it from the heat after it reaches a deep golden-brown color and smells nutty.
Use room-temperature ingredients: Egg and ricotta at room temperature combine more evenly and produce a smoother dough.

Final words

Light, pillowy, and full of flavor—The Best Keto Ricotta Gnocchi is a delightful low-carb take on a comfort-food classic. The mix of creamy ricotta, binding powders, and parmesan produces a gnocchi that poaches beautifully and browns to perfection in butter and sage. Give this recipe a try the next time you want something comforting and elegant without an overabundance of carbs. Enjoy the cozy, buttery aroma and the melt-in-your-mouth texture—this is a simple, satisfying dish that deserves a regular spot on the dinner rotation.