Low Carb Gnocchi Tomato Basil That Tastes Like a Cheat Meal (But Isn’t)

Forget the boring “diet food” script. This Low Carb Gnocchi Tomato Basil hits like your favorite trattoria pasta—but without the food coma or carb crash. We’re talking pillowy gnocchi made smart, tossed in a glossy garlic-tomato sauce, finished with basil and a flurry of parmesan.

It’s fast, satisfying, and suspiciously indulgent for something this light. Impress guests, crush cravings, and keep your macros intact. Yes, you can have it all—this is the dinner flex.

What Makes This Recipe So Good

• High flavor, low carb: The gnocchi uses almond flour and ricotta to keep carbs down while staying tender and bouncy.
• Restaurant-level sauce in minutes: Cherry tomatoes burst into a fresh pan sauce with garlic, olive oil, and basil.

  No simmering for hours.

• Weeknight-friendly: From pantry to plate in about 30 minutes. Faster than scrolling delivery apps.
• Versatile: Keep it vegetarian or add protein. The sauce plays nice with grilled chicken, shrimp, or Italian sausage.
• Meal-prep approved: Make the gnocchi ahead, freeze, and cook from frozen for a fast, fancy weeknight win.

Ingredients Breakdown

• Whole milk ricotta cheese (1 cup): Adds moisture and tenderness to the gnocchi without relying on potatoes.
• Almond flour (1 cup, finely ground): The low-carb backbone—choose superfine for the best texture.
• Grated parmesan (1/2 cup), plus more for serving: Savory, salty, and helps bind the dough.
• Egg (1 large): Binds the gnocchi, giving structure and a little richness.
• Psyllium husk powder (1 teaspoon): Optional but clutch—improves bite and reduces crumbling.
• Sea salt (1/2 teaspoon) + black pepper (1/4 teaspoon): Don’t skimp; seasoning matters.
• Garlic (3 cloves, thinly sliced): For a bold, aromatic sauce base.
• Cherry or grape tomatoes (2 cups): Sweeter and more consistent than big tomatoes, perfect for burst sauce.
• Tomato paste (1 tablespoon): Concentrated umami and color.

  Optional but recommended.

• Extra-virgin olive oil (2 tablespoons): For sautéing and gloss.
• Fresh basil (1 packed cup), torn: Brings the fresh, peppery brightness.
• Red pepper flakes (1/4 teaspoon): A hint of heat. Adjust to taste.
• Lemon zest (1/2 teaspoon) + juice (1 teaspoon): Adds lift and balances richness.
• Unsalted butter (1 tablespoon): Finishes the sauce with silkiness. You earned it.
• Optional add-ins: Cooked chicken, shrimp, or crumbled Italian sausage; shaved pecorino; arugula.

Cooking Instructions

1. Make the gnocchi dough: In a bowl, mix ricotta, almond flour, parmesan, egg, psyllium, salt, and pepper until a soft dough forms.

   It should be tacky but not wet. If it’s sticky, add 1–2 tablespoons more almond flour.

2. Chill briefly: Refrigerate dough for 10–15 minutes. This firms it up and makes shaping easier.
3. Shape the gnocchi: Dust a board lightly with almond flour.

   Divide dough into 4 pieces, roll each into a rope about 3/4-inch thick, then cut into 1-inch pillows. Gently press each with a fork for texture, if you want to be extra.

4. Par-cook the gnocchi: Bring a wide pot of salted water to a gentle simmer (not a rolling boil). Add gnocchi in batches; cook 2–3 minutes until they float.

   Remove with a slotted spoon to a parchment-lined tray.

5. Dry and set: Let the gnocchi air-dry 5 minutes. This helps them sear instead of steam in the pan—hello, golden edges.
6. Start the sauce: In a large skillet, warm olive oil over medium. Add garlic and red pepper flakes; cook 30–45 seconds until fragrant.
7. Build the tomatoes: Add tomatoes and a pinch of salt.

   Cook, stirring, until tomatoes burst and release juices, 5–7 minutes. Stir in tomato paste and 2–3 tablespoons water; simmer 1 minute.

8. Sear the gnocchi: Push tomatoes to one side. Add a small drizzle of olive oil and the gnocchi to the open space.

   Sear 1–2 minutes per side until lightly golden.

9. Combine and finish: Toss gnocchi with the tomato mixture. Add butter, lemon zest, and juice; swirl until glossy. Remove from heat and fold in basil.
10. Serve: Top with extra parmesan and cracked pepper.

    Optional: add arugula or protein. Eat immediately and pretend it took you hours.

Preservation Guide

• Make-ahead dough: Wrap and refrigerate up to 24 hours. Shape just before cooking.
• Freeze unboiled gnocchi: Arrange on a tray, freeze solid, then bag for up to 2 months.

  Cook straight from frozen; add 1 extra minute to simmer time.

• Leftovers: Store cooked gnocchi with sauce in an airtight container for 2–3 days. Reheat gently in a skillet with a splash of water or olive oil.
• Avoid microwave mush: If you must nuke, short 30-second bursts and a stir between rounds. Still, stovetop > microwave, IMO.

Nutritional Perks

• Lower net carbs: Almond flour and ricotta mean fewer carbs than potato gnocchi while still delivering satisfaction.
• Protein + fat balance: The egg, ricotta, and parmesan keep you full longer and curb late-night snack raids.
• Micronutrient boost: Tomatoes bring lycopene and vitamin C; basil adds vitamin K and antioxidants.
• Gluten-friendly option: No wheat flour here, so it’s suitable for many gluten-sensitive eaters (always check your labels).

Avoid These Mistakes

• Boiling too hard: A rolling boil can break low-carb gnocchi.

  Gentle simmer = intact pillows.

• Skipping the chill: Warm dough is sticky and frustrating. Ten minutes in the fridge saves your sanity.
• Overloading the pan: Crowding prevents searing. Cook gnocchi in batches if your skillet is small.
• Under-seasoning: Low-carb doesn’t mean low-flavor.

  Salt the water, the sauce, and finish smartly.

• Forgetting acidity: A touch of lemon or a splash of vinegar brightens the whole dish. Don’t leave it flat.

Mix It Up

• Creamy tomato basil: Add 2 tablespoons mascarpone or heavy cream to the sauce at the end for a silky finish.
• Spicy arrabbiata: Double the red pepper flakes and add a teaspoon of Calabrian chili paste.
• Caprese vibes: Toss in mini mozzarella pearls and extra basil; finish with a drizzle of balsamic glaze.
• Garlic butter sage: Swap tomato sauce for brown butter with sage leaves, then toss the gnocchi and add parmesan.
• Protein power: Stir in grilled shrimp, shredded rotisserie chicken, or sautéed turkey sausage.
• Green upgrade: Add a couple of handfuls of spinach or arugula at the end until just wilted.

FAQ

Can I use coconut flour instead of almond flour?

Coconut flour is far more absorbent and will make the gnocchi dry and crumbly. If you must experiment, start with 1/4 the amount and expect to adjust moisture.

Almond flour is strongly recommended for best texture.

Do I need the psyllium husk?

It’s optional but helpful. Psyllium adds structure and chew, making the gnocchi more resilient during simmering. If you skip it, handle the dough gently and avoid overcooking.

How do I keep the gnocchi from falling apart?

Chill the dough, simmer gently (don’t boil aggressively), and let the gnocchi dry briefly after simmering before pan-searing.

Those three steps are the secret handshake.

What’s the best ricotta to use?

Whole milk ricotta with minimal added gums works best. If your ricotta is very wet, drain it in a fine strainer for 15–20 minutes before mixing the dough.

Can I make this dairy-free?

You can try dairy-free ricotta and omit parmesan, using 1–2 tablespoons nutritional yeast for flavor. Texture will be softer; add an extra 1/2 teaspoon psyllium to compensate.

Is this keto-friendly?

Generally yes, but it depends on your carb target.

Tomatoes add a few carbs, so portion accordingly. For stricter keto, reduce tomatoes slightly and boost olive oil and parmesan.

Can I bake the gnocchi instead of boiling?

Boiling sets the structure. You can bake after boiling for extra color: 425°F (220°C) for 8–10 minutes with a little olive oil.

But don’t skip the simmer step.

What wine pairs well with this?

A crisp Pinot Grigio or dry rosé complements the basil and tomato. If you want red, go for a light Sangiovese or Barbera—bright acidity, not heavy tannins.

Final Thoughts

Low Carb Gnocchi Tomato Basil proves you don’t need a potato mountain to create comfort food that slaps. With a smart dough, a punchy fresh sauce, and a few pro moves, you’ll get texture, flavor, and speed—all in one skillet.

Keep a batch of frozen gnocchi on deck and you’ve basically hacked weeknight dinner. One bite and you’ll forget this recipe is “low” anything—except effort. FYI, seconds are practically guaranteed.