Low Net Carb Bamboo Fiber Ricotta Gnocchi Recipe – Keto, Low Carb And Gluten Free

Low Net Carb Bamboo Fiber Ricotta Gnocchi Recipe – Made of Bamboo Flour, Keto, Low Carb And Gluten Free

Full Recipe (for 2 servings)
85g ricotta cheese (60g if you use Zimmermann bamboo fiber)
40g bamboo fiber
10g whole psyllium husk
1/2 tsp salt
2 pinches ground nutmeg
30g fresh parmesan cheese
2 room temperature large eggs

How to make bamboo baking flour:

Steps:
Heat 85g of ricotta cheese until it’s just lukewarm, not hot.
If you’re using the Zimmermann brand of bamboo fiber, use 60g of ricotta cheese for this recipe.
Place all the ingredients into a mixing bowl:
40g of bamboo fiber
10g of whole psyllium husk
It is very important to use pure psyllium husk with at least 90% purity to achieve good results.
1/2 tsp of salt
2 pinches of ground nutmeg
30g of fresh parmesan cheese
2 room temperature large eggs (one is about 55g) and finally
add the ricotta cheese to them.
Mix them thoroughly with an electric mixer for a few minutes.
Then place the dough onto a silicone mat and roll lightly with your hands for a few seconds.
Cut the dough into 4 pieces.
Now gently roll each dough into a snake-shaped log on a floured (bamboo fiber) surface, roughly the thickness of your thumb.
Cut the dough into about 1 inch pieces.
I’m not an expert at shaping the gnocchi, but I’m trying to shape one piece with a fork to show you how the dough turns out after cooking.
Cook the gnocchi in boiling salted water until they float to the top.

Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/

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