Greek Yogurt Almond Flour Gnocchi

GF V SF Nov 7, 2025

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Gnocchi is a type of Italian pasta dumplings that's normally made by combining cooked potatoes with flour and egg until you get a pillow-y dough. Lesser known though is ricotta gnocchi, which replaces the potatoes with ricotta cheese, shortening the cooking time and leading to a fluffy gnocchi. What's definitely not known is Greek yogurt gnocchi, which I'm just making up now. By straining Greek yogurt to use as our gnocchi base, we're essentially making labneh cheese for a high protein, low carb gnocchi. Additionally, I'm swapping the refined white flour for almond flour for healthy fats, fiber, and vitamin E instead of empty starch, which also makes it gluten free

STRAIN THE YOGURT
- 4 cup, 32 oz (908 g) Plain nonfat greek yogurt
- 1 tsp (6 g) Salt

MAKE THE DOUGH
- 1 large (50 g) Egg
- 2 tbsp (15 g) Grated parmesan cheese
- 1/2 cup (60 g) Coconut flour
- 2/3 cup (60 g) Oat flour
- 1 cup (112 g) Almond flour

1. TODO - TRY WITH 2 CUPS (240 G) WHOLE WHEAT FLOUR INSTEAD OF COCONUT/OAT/ALMOND COMBO

2. Place a fine mesh strainer over a medium bowl. Add the yogurt to the strainer, and mix in salt with a silicone spatula. Place the strainer over the bowl into the fridge, and allow it to drain (uncovered) for about 8 hours. I ended up with about 770 g of strained yogurt

3. Add the strained yogurt to a large bowl. Beat in an egg, and mix in the grated cheese with a silicone spatula, making sure everything is fully combined without lumps before adding the flours

4. Add in the coconut, oat, and almond flour little by little, mixing it in with a silicone spatula, until you have a sticky but workable dough. Let the dough rest for 5 minutes. My dough weighed about 1,067 g

5. Turn the dough onto a clean work surface. In batches, roll into a long and thin rope, and cut into 1" sized pieces

6. Optionally, roll each gnocchi on the back of a fork to make the ridges

7. Bring a pot of salted water to a boil. Place in the gnocchi, and boil for about 3 minutes, or until they float to the top. Remove with a spider, and serve with any sauce you desire

https://www.poormanprotein.com/recipes/greek-yogurt-gnocchi

Description

 Gnocchi is a type of Italian pasta dumplings that's normally made by combining cooked potatoes with flour and egg until you get a pillow-y dough. Lesser known though is ricotta gnocchi, which replaces the potatoes with ricotta cheese, shortening the cooking time and leading to a fluffy gnocchi. What's definitely not known is Greek yogurt gnocchi, which I'm just making up now. By straining Greek yogurt to use as our gnocchi base, we're essentially making labneh cheese for a high protein, low carb gnocchi. Additionally, I'm swapping the refined white flour for almond flour for healthy fats, fiber, and vitamin E instead of empty starch, which also makes it gluten free

Time

Prep Time:

32 minutes

Rest Time:

8 hours

Cook Time:

3 minutes

Total Time:

8 hours 35 minutes

Cost

Total Cost:

Cost per Serving:

$0.76

Ingredients

Serving(s)

Strain the yogurt

4 cup, 32 oz Plain nonfat greek yogurt
1 tsp Salt

Make the Dough

1 large Egg
2 tbsp Grated parmesan cheese
1/2 cup Coconut flour
2/3 cup Oat flour
1 cup Almond flour

Instructions

Cook Mode Off: Prevents screen dimming

Pictures: Shown

1. TODO - TRY WITH 2 CUPS (240 G) WHOLE WHEAT FLOUR INSTEAD OF COCONUT/OAT/ALMOND COMBO


2. Place a fine mesh strainer over a medium bowl. Add the yogurt to the strainer, and mix in salt with a silicone spatula. Place the strainer over the bowl into the fridge, and allow it to drain (uncovered) for about 8 hours. I ended up with about 770 g of strained yogurt



3. Add the strained yogurt to a large bowl. Beat in an egg, and mix in the grated cheese with a silicone spatula, making sure everything is fully combined without lumps before adding the flours


4. Add in the coconut, oat, and almond flour little by little, mixing it in with a silicone spatula, until you have a sticky but workable dough. Let the dough rest for 5 minutes. My dough weighed about 1,067 g


5. Turn the dough onto a clean work surface. In batches, roll into a long and thin rope, and cut into 1" sized pieces



6. Optionally, roll each gnocchi on the back of a fork to make the ridges


7. Bring a pot of salted water to a boil. Place in the gnocchi, and boil for about 3 minutes, or until they float to the top. Remove with a spider, and serve with any sauce you desire

Nutrition Facts

------------------------------------------

Servings: 8

Serving Size: About 28 gnocchi
Calories: 300

------------------------------------------
Total Fat: 13.9g (18 %)
 Saturated Fat: 2.7g (13 %)
 Polyunsaturated Fat: 2.7g
 Monounsaturated Fat: 7.0g
Cholesterol: 44mg (15 %)
Sodium: 487mg (21 %)
Total Carbohydrate: 22.2g (8 %)
 Fiber: 6.1g (22 %)
 Net Carbs: 16.1g
 Total Sugar: 7.9g
Protein: 24.7g (49 %)

------------------------------------------
Vitamin B12: 1.25mcg (52 %)
Vitamin D: 0.21mcg (1 %)
------------------------------------------
Calcium: 241mg (19 %)
Iron: 2.54mg (14 %)
Magnesium: 96mg (23 %)
Potassium: 387mg (8 %)

------------------------------------------

Glycemic Index

:

36.3

Glycemic Load

:

6.1

Sources of Inspiration

https://www.poormanprotein.com/misc/homemade-cheese#labneh

https://youtu.be/8BJMN16kS08?si=ZoDb_vpYrbOzJ9oZ

https://www.inspectorgorgeous.com/super-soft-almond-flour-gnocchi/#mv-creation-137-jtr

https://www.thespiffycookie.com/2014/01/13/greek-yogurt-gnocchi-with-spicy-pesto/

https://chatgpt.com/share/690e6942-81b4-8012-af81-3c4c89510efe

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