fresh thyme leavesCombine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute.
then microwave another minute.
until fully combined and cool for 2 minutes.
in the egg and egg yolk until combined.
the almond flour and stir with a large spoon until combined.
out dough onto smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed.
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.
the gnocchi for 10 minutes to firm them up.
a pot of salted water to a gentle boil – too vigorous and the gnocchi will fall apart.
the gnocchi to the water in small batches and boil for 1 – 2 minutes or until floating.
the gnocchi with a slotted spoon onto a paper towel lined plate, and cool for 5 minutes before adding to sauce.
the butter in a large saute pan.
lemon zest and thyme and cook for about 2 minutes or until fragrant.
the boiled and cooled keto gnocchi to the pan and cook for about 2 minutes, stirring gently to coat with the sauce.