In a medium bowl, whisk the almond flour, coconut flour, Xanthan gum, and garlic powder until thoroughly combined.
In a second medium bowl mix the ricotta, parmesan, and egg. Add salt.
Combine the cheesy egg mixture with the dry ingredients and mix throughly with a fork. The crumbly mixture should then be formed into a sticky ball. If more liquid is needed add a teaspoon of water at a time. If too watery, add more almond flour.
Wrap the dough ball in saran wrap and roll into a long cigar shape. Place in the refrigerator for a half hour to rest.
Use a dough knife and cut into 1 inch square pieces. Use your hands to form into an oval, then press down lightly with a wet fork to make traditional gnocchi marks. Place the tray in the freezer for 10 minutes to rest.
Melt the butter and olive oil in a non-stick skillet and then add the garlic, and chopped basil, and fry for 1 minute over medium heat. When fragrant, drop the heat to medium-low and add the gnocchi. Make sure the cold gnocchi are not crowded (make in batches if needed) and fry for 3 minutes. Baste with the garlic butter. Move them around but do not flip - you want a crusty bottom.
Plate and serve 1/6 of the gnocchi with a topping of your choice. We love it with marinara sauce.
A perfect garnish is Marinara sauce with shaved parmesan and a basil leaf. For a delicious Marinara sauce try our Tomato Basil Marinara Sauce.