Fathead Keto Gnocchi - Low Carb

Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute. Stir, then microwave another minute. Stir until fully combined and cool for 2 minutes. Stir in the egg and egg yolk until combined. Add the almond flour and stir with a large spoon until combined. Turn out dough onto smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed. (if the dough is too wet, add a tablespoon or more of almond flour until workable) Form 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. Freeze the gnocchi for 10 minutes to firm them up. Bring a pot of salted water to a gentle boil - too vigorous and the gnocchi will fall apart. Add the gnocchi to the water in small batches and boil for 1 - 2 minutes or until floating. Remove the gnocchi with a slotted spoon onto a paper towel lined plate, and cool for 5 minutes before adding to sauce. Melt the butter in a large saute pan. Add lemon zest and thyme and cook for about 2 minutes or until fragrant. Add the boiled and cooled keto gnocchi to the pan and cook for about 2 minutes, stirring gently to coat with the sauce. Season with salt and pepper as desired.