skinnymixer's LCHF Ricotta Gnocchi in Basil Butter Sauce

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Skinnymixer's LCHF Gnocchi with Basil Butter Sauce

3.67 from 3 votes
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Course: Main
Cuisine: LCHF
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 533kcal


Gnocchi Ingredients:

  • 100 g blanched almonds
  • 100 g Parmesan - small cubes
  • 250 g full fat ricotta - from the supermarket deli counter not from a tub
  • 1 whole egg
  • 1/4 - 1/2 tsp salt - to taste preference
  • 1/8 tsp cracked black pepper

Sauce Ingredients

  • 400 g liquid chicken stock - or 1 tbsp stock concentrate and 400 g water
  • 100 g unsalted butter - cubed
  • 1 tsp fresh lemon juice
  • 20 fresh basil leaves - torn in half


Gnocchi Instructions

  • Add almonds and parmesan to mixer bowl, mill for 10 sec/speed 9/MC on. (Bellini users may need to do 15 sec)
  • Add remaining gnocchi ingredients and combine for 15 sec/speed 4/MC on. Scrape mixture out into a bowl and set aside.
  • Without washing the bowl, put the liquid chicken stock in and set for 10 min/steaming temp/speed 3/MC OFF.
  • In the mean time, with damp hands, roll the gnocchi mixture into small balls (about half a tbsp) and arrange on both steaming trays, ensure they aren't touching as they will swell. Press each one lightly with a fork.
  • Put the steaming trays in place and steam for 7 min/steaming temp/speed 2.
  • When the gnocchi has finished steaming, set the varoma trays aside and allow the gnocchi to cool while preparing the sauce.

Sauce Instructions

  • Retain about 100 g of the liquid stock left over from cooking the gnocchi and add the cubed butter to the bowl. Cook for 4 min/steaming temp/speed 2/MC OFF. You will want to make sure this doesnt bubble up outside of the machine.
  • Add the lemon juice and fresh basil leaves to the mixer bowl and cook for 2 min/steaming temp/speed 1/MC OFF.
  • Serve immediately with sauce spooned over gnocchi and garnished with fresh basil and shaved parmesan.


This is 7.5 grams of carbs per serve (serves 4) or 30 g for the entire lot. 44.4 grams of total fat per serve (serves 4).
This would also be delicious with my Puttanesca Sauce, where you would simply steam the gnocchi in the last 7 minutes of cooking time. To make this a low calorie meal, substitute the full fat ricotta for low fat 🙂
If you find that your Gnocchi melts due to a higher water content in your ricotta...
Simply let it cool, then re-roll them into shape and pan fry.
Bellini Users
Gnocchi Instructions
Use sharp blade for this recipe.
At step 1 the milling time may need to be extended.
At step 2 you may need to mix for a little longer.
At step 7 if using an Intelli, use speed 3, put a tea towel over the steaming attachment and cook for longer if necessary. If using a Supercook use speed 3 or 4.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 162.5g | Calories: 533kcal | Carbohydrates: 3.9g | Protein: 21.8g | Fat: 48.2g | Saturated Fat: 22.6g | Sodium: 917mg | Sugar: 3.1g


  1. Nothing good to say about this meal.

    Firstly it says for 4 but only just enough for 2.

    Secondly attested awful. It cooked properly and looked exactly like the picture.

    Also not enough sauce. I sound like Manu! Where’s the sauce.

  2. 3 stars
    This was ok. I thought the gnocchi was pretty yummy, and the sauce was delicious. But I don’t think I’ll make again. It was altogether too rich. The rest of my family weren’t big fans either. My husband couldn’t eat it, which is very rare for him.
    I think if I was following a lchf lifestyle and was more used to these fatty foods I’d have enjoyed it more, but I think I’ll stick to sweet potato gnocchi moving forward.

  3. 4 stars
    I made this recipe ages ago and it turned out perfectly. Reading the new comments I thought maybe the first time was a fluke but I made it again last night and the gnocchi was superb. My vegetarian daughter had not had it before and absolutely loved it. I added semi dried tomatoes to the sauce and it was delicious. I made the ricotta in the thermie and it worked well

  4. Made this for the first time gnocchi was tasty but collapsed in a mess, re rolled and fried but was still too soft. Going to try a potato gnocchi. Puttanesca sauce was very nice.

    1. It is very important to use the firm ricotta from the deli and not the wetter version in a tub. Was your ricotta quite wet?

  5. I made gnocchi this afternoon. I didn’t have enough parmasen so used what I had and added taster. I don’t have blanched almonds but have almond meal by the truck load (gift from the local almond farm) and they turned out perfectly! I didn’t make the butter sauce tonight but everyone else is having chunky bold so I served mine with that and it was perfect. Thank you for a pasta alternative that’s isn’t zucchini!

  6. This is the first Skinnymixers recipe that has failed. The gnocchi ran and looked horrendous. I managed to scrape it into a bowl whilst i steamed zucchini and mushroom and fried some bacon. I placed the gnocchi mess, veg and bacon into a bowl and tossed. It ended up quite tasty- just didnt go anything to plan

  7. This was legit one of the worst meals I’ve ever made in my tmx. I’m so sorry I usually love your stuff but it was just awful!!! Took quite a lot of fiddling to end up with grainy flavourless mush… we needed to actually go out and get hungry jacks because no one could even eat it!!!!

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