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Put the curd, egg and guar gum in a bowl. Mix to a dough ( not with a whisk, as the dough becomes tough very quickly). Let rest for about 15 minutes. If the dough still sticks, add 1 tablespoon of guar gum and knead well again and let rest for another 5 minutes.
Put the gorgonzola in a pan with the cream. Melt the cheese slowly over medium heat. Stir from time to time so that a nice creamy sauce is formed. Season with salt, pepper and Parmesan cheese. Set aside and keep warm.
In a saucepan bring salted water to a boil. Put some dough on a work surface and place the dough on it. Take a teaspoon and use it to scoop out a small amount of dough for the gnocchi (wet the spoon every now and then). Now form many small gnocchi balls from the dough (if the dough still sticks, flour it again with a little guar gum).
With a fork, lightly press the balls, thus creating the typical shape. Now put the gnocchi in the boiling water. Once the gnocchi float to the surface they are ready.
Skim with a ladle. Add to the pan with the Gorgonzola sauce and toss briefly in it. Arrange on a plate and sprinkle with parmesan and basil.
The recipe Keto gnocchi in gorgonzola sauce is composed of the following macronutrients.
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