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
- 2 tbsp (15 g) Coconut flour
- 1 cup (112 g) Almond flour

1. 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 24 hours. I ended up with about TODO g of strained yogurt

2. Add the strained yogurt to a large bowl. Beat in an egg, and mix in the grated cheese and coconut flour with a silicone spatula

3. Add in the almond flour little by little, mixing it in with a silicone spatula, until you have a slightly sticky dough

4. Turn the dough onto a clean work surface, and divide into 4 pieces. My dough weighed TODO g, so each quarter is TODO g

5. Roll out the dough into a long thin rope, and cut into 1" sized gnocchi pieces. Optionally, roll each gnocchi on the back of a fork to make the ridges

6. 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:

22 minutes

Rest Time:

24 hours

Cook Time:

3 minutes

Total Time:

24 hours 25 minutes

Cost

Total Cost:

Cost per Serving:

$0.70

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
2 tbsp Coconut flour
1 cup Almond flour

Instructions

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Pictures: Shown

1. 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 24 hours. I ended up with about TODO g of strained yogurt



2. Add the strained yogurt to a large bowl. Beat in an egg, and mix in the grated cheese and coconut flour with a silicone spatula


3. Add in the almond flour little by little, mixing it in with a silicone spatula, until you have a slightly sticky dough



4. Turn the dough onto a clean work surface, and divide into 4 pieces. My dough weighed TODO g, so each quarter is TODO g


5. Roll out the dough into a long thin rope, and cut into 1" sized gnocchi pieces. Optionally, roll each gnocchi on the back of a fork to make the ridges



6. 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: TODO gnocchi (TODO g)
Calories: 174

------------------------------------------
Total Fat: 9.2g (12 %)
 Saturated Fat: 1.4g (7 %)
 Polyunsaturated Fat: 1.9g
 Monounsaturated Fat: 5.1g
Cholesterol: 33mg (11 %)
Sodium: 365mg (16 %)
Total Carbohydrate: 8.1g (3 %)
 Fiber: 2.0g (7 %)
 Net Carbs: 6.1g
 Total Sugar: 4.7g
Protein: 16.4g (33 %)

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Vitamin B12: 0.93mcg (39 %)
Vitamin D: 0.15mcg (1 %)
------------------------------------------
Calcium: 177mg (14 %)
Iron: 0.89mg (5 %)
Magnesium: 51mg (12 %)
Potassium: 263mg (6 %)

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

Glycemic Index

:

28.2

Glycemic Load

:

2.4

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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