Step 1

Combine the mozzarella cheese and butter in a medium bowl and microwave for 2 minutes.

Step 2

Stir, then microwave another minute.

Step 3

Stir vigorously with a rubber spatula until fully combined, and then cool for 2 minutes.

Step 4

Stir in the egg, egg yolk and almond flour.

Step 5

Continue to mix until a rough dough is formed, this could take several minutes.

Step 6

Turn out the dough onto a smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed. (if the dough is too wet, add a tablespoon or more of almond flour until workable)

Step 7

Form the dough into a long roll about 1 inch in diameter and then cut pieces about 1/2″ wide.  You can then form them into almost any bite sized shape you want, but sticking with a simple disk as shown in the photos yielded the best results for me.

Step 8

Freeze the gnocchi for 15 minutes to firm them up. before cooking, or freeze them until ready to eat.

Step 9

Bring a pot of salted water to a gentle boil – too vigorous and the gnocchi will fall apart.

Step 10

Add the gnocchi to the water in small batches and boil for 1 – 2 minutes or until floating.

Step 11

Remove the gnocchi with a slotted spoon onto a paper towel lined plate, and cool for 5 minutes before adding to sauce.

Step 12

Melt the butter in a large saute pan.

Step 13

Add lemon zest and thyme and cook for about 2 minutes or until fragrant.

Step 14

Add the boiled and cooled keto gnocchi to the pan and cook for about 2 minutes, stirring gently to coat with the sauce.

Step 15

Season with salt and pepper as desired.