Italian Paleo Gnocchi Soup plus Gnocchi Recipe

Italian Gnocchi Soup 

Nutritional values (per serving):

Total Carbs10grams
Fiber1.3grams
Net Carbs8.7grams
Protein38grams
Fat70.8grams
of which Saturated30.8grams
Energy831kcal
Magnesium174mg (44%)
Potassium951mg (48%)
Macronutrient ratio: Calories from carbs (4.2%), protein (18.4%), fat (77.3%)

Ingredients (makes 4 servings):

  • 1 pound ground spicy Italian sausage (450 g / 15.9 oz)
  • 1 small onion, diced (70 g / 2.5 oz)
  • 2 cloves garlic, minced
  • 4 cups bone broth (chicken or beef) - you can use this recipe (1 quart / 1 l)
  • 1 red medium pepper, diced (120 g / 4.2 oz)
  • 1 cup chopped kale (frozen works when it’s not in season) (70 g / 2.4 oz)
  • 1 batch Keto Garlic Gnocchi
  • ½ cup heavy cream (120 ml / 4 fl oz)
  • sea salt and freshly cracked black pepper
  • optional garnish: Parmesan cheese, chopped parsley & crumbled bacon

Instructions
Heat a large stockpot or dutch oven over medium-high heat. Add sausage, onion and garlic. Cook over until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon. Drain out as much of the excess grease as possible.
Add in the bone broth and diced red peppers to the pot and bring the mixture to a simmer.
Reduce heat to medium-low and add the kale and cook for an additional 5 minutes
Add gnocchi & cream and stir to combine.
Season to taste with salt and pepper.
Garnish and serve warm.

Keto Garlic Gnocchi


Ingredients
  • 2 cups shredded Mozzarella (Low-Moisture Part-Skim)
  • 3 egg yolks
  • 1 tsp granulated garlic
  • butter & olive oil for sauteing
  1. Place cheese and garlic in a microwave safe bowl and toss around to combine. Melt cheese in microwave for about 1 to 1 1/2 minutes.
  2. Fold in one egg yolk at a time until a homogeneous dough forms. This actually takes a little elbow grease!
  3. Portion dough into 4 balls.
  4. Chill in refrigerator for at least 10 minutes.
  5. Lightly grease a silpat or parchment (and your hands-it helps from sticking!) and roll out each ball into a 14-15″ log.
  6. Slice each log into 1″ pieces. (If you like, you can press the tip of a fork onto each piece to get that “gnocchi” look but it’s not necessary)
  7. In a large pot, bring about a half gallon of salted water to a boil (like you would for normal pasta). Place all the gnocchi into the pot and cook until they float, about 2-3 minutes. The strain into a colander. (*note: a few of my readers say that have skipped this step and the gnocchi still turns out great!)
  8. Heat a large non-stick pan on medium-high heat. Add a tablespoon of butter and a tablespoon of oil to pan.
  9. Add gnocchi and saute each side for about 1-2 minutes, until golden brown.
  10. Season with salt and pepper and serve!

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