2 cups fine almond flour
2 cups finely grated mozzarella cheese
¼ cup butter
1 large egg
1 large egg yolk


Put the flour into a blender to make it finer. Place the mozzarella cheese and butter in a glass mixing bowl and microwave for 2 minutes. Stir to combine well and cool for 2 minutes. Stir in the egg and egg yolk until combined. Add the almond flour and stir with a large spoon. Put the dough onto a silicone mat and knead. Divide the dough into six portions. Using one portion at a time, roll with your fingers to form a long roll the thickness of gnocchi. Using a sharp knife, cut the dough into gnocchi size pieces. Use a fork to make an imprint in each piece and transfer the piece to a plate. Continue until all the dough is used up. Freeze the gnocchi for 15 minutes to firm up. Bring a pot of water to a gentle boil. Cook the gnocchi in batches removing them from the pot as soon as they float to the surface with a slotted spoon and place them on a paper towel on plate. Allow the gnocchi to settle for a few minutes before serving with a sauce of your choice.

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