…and bacon. Let’s not forget bacon!
So, since starting Keto in October of 2018, I do ALOT of cooking at home. Pre-Coronavirus, we settled into a routine. Meal prep lunch, dinners, and breakfast components on Sunday for the work week ahead. Friday nights were for sushi (sans rice), Saturday nights were dinner out, and Sunday was for baked salmon + sautéed broccoli. It may sound boring, it may sound repetitive, but it never felt that way. What makes keto sustainable for me is knowing where my next several meals are coming from.
With the intensive meal prep, I hate cooking on weekends, so the sushi, Saturday meals out, and my hubby cooking Sunday Salmon and Broccoli were a break for me. Post Keto, there’s still the regular meal prepping, still the Sunday Salmon, but Fridays and Saturdays have turned into wildcards, and I’ve eaten Choczero Peanut Butter cups for a meal more times than I would like to admit.
A few weeks ago, after a particularly intensive work week, I channeled my weekend energy into cooking. I experimented with stuffed French toast in the morning for me, and wanted to cook something a bit fancy for my husband and I. A Date Night In, if you would.
One of my favorite foods before Keto was Gnocchi (I mean, I pretty much loved all kinds of pasta. And potatoes), so I opted to try Keto-fying it! I found a few helpful recipes and opted to Frankenstein 3 or 4 together, based on my experience of previously making Gnocchi from scratch. I admit, these didn’t taste like the “real” thing from a flavor perspective. BUT, there was something satisfying about the texture, and frankly – it was still REALLY good.
One thing worth noting – while my husband and I like bacon, we’ve always been very picky about it. We prefer it to be thick cut, on the crispier side, and with as little fat as possible. Since starting keto, that hasn’t changed. So bacon is really a rare “treat” for me, even though for most people who follow the keto diet, it’s kind of the perfect food. As such, the next time I make this, I’m planning on using thick cut ham.
Keto Gnocchi with Spinach Ricotta Sauce
- Large Pot
- Frying Pan (I use nonstick)
- Immersion Blender, I opted to use our Vitamix
- 20 oz Cauliflower I use frozen florets
- 1 tbsp Butter I use Salted Kerrygold Pure Irish Butter
- 1 large Egg
- 1 large Egg yolk
- ⅓ cup Almond flour I use Bob's Red Mill
- 1 cup Shredded Cheese I use 365 Organic Italian Blend Cheese from Whole Foods
- ½ tsp Garlic Powder
- Salt and Pepper to taste
For Spinach Ricotta Sauce
- 6 slices Uncured Bacon I use Garret Valley no sugar added, dry rub bacon
- ¼ cup Heavy Cream I use Organic Valley
- ½ cup Ricotta I use Miceli's Traditional ricotta
- 10 oz Frozen Spinach I use Organic Cut Spinach by Woodstock Farms
For the Gnocchi
- Preheat Oven to 400 F
- Bring a large pot of water to boil. Add cauliflower florets and a pinch of salt.
- Cook cauliflower until soft, this took about 10 minutes. It should be tender.
- Drain cauliflower.
- Return cauliflower to large pot, or put into blender. Add butter. Use Immersion Blender or Vitamix to blend until smooth.
- Allow blended cauliflower to cool
- Add eggs (1 egg + 1 egg yolk), shredded cheese, garlic powder, and salt and pepper to blended cauliflower. You can use your vitamix or immersion blender to combine. Alternatively, a fork will work too. You may need to use your hands!
- Shape mixture into a ball, and place in a bowl, and refrigerate for 10 minutes.
- Line baking sheet with parchment paper.
- Remove from refrigerator, and form dough into individual gnocchi, using hands, and spoon. If gnocchi doesn't hold it's shape well, you can refrigerate further.
- Place each individual gnocchi on lined baking sheet, and bake for 15 minutes.
For Spinach Ricotta Sauce
- In a frying pan (I swear by our nonstick one from Circulon), fry up the bacon. Once cooked to your liking, remove bacon fro m
- Once cooked to your liking, remove bacon from pan. Do not overcook.
- Add heavy cream, ricotta, and spinach to frying pan.
- Bring ingredients to a simmer and allow ingredients to combine.
- Chop bacon, and add back to pan. Allow sauce to reduce slightly and flavors to incorporate – about 5 minutes.
- Serve over Gnocchi & Enjoy!