Keto Gnocchi

A light, low-carb cauliflower and cheese gnocchi that’s quick to make and freezer-friendly.

Prep Time20

Cook Time5

Total Time25

Servings: 4 servings

3 cups cauliflower rice
1 cup Parmesan cheese grated, not prepackaged
6 tablespoons almond flour
2 cups shredded mozzarella cheese see notes — use shredded cheese, mozzarella preferred

Place the 3 cups cauliflower rice in a large microwave-safe bowl and microwave 2–3 minutes until tender.
Drain the cauliflower thoroughly and press or squeeze out all excess moisture, then transfer to a large mixing bowl.
Add 6 tablespoons almond flour, 2 egg yolks, and 1 cup grated Parmesan to the cauliflower and mix until evenly combined.
In a separate microwave-safe bowl, microwave the 2 cups shredded mozzarella until melted, then pour the melted mozzarella into the cauliflower mixture and mix until fully incorporated into a cohesive dough.
Lightly wet your hands and divide the dough into 4 equal portions; roll each into a ball, place on a plate, cover, and refrigerate 10 minutes to firm.
Lightly dust a clean work surface with almond flour. Roll each chilled ball into a thin log and cut into bite-sized pieces.
Use a fork to gently press each piece to create ridges, then place the formed gnocchi on a plate and refrigerate, covered, for 20 minutes.
Bring a large pot of salted water to a boil. Add the gnocchi and cook for 1 minute once the water returns to a boil.
Drain the gnocchi well and serve immediately with your preferred sauce.

Any shredded cheese works, but mozzarella is preferred for a mild flavor.
Store cooked gnocchi covered in a single layer in the refrigerator for up to 3 days.
To freeze, place gnocchi in a shallow container and freeze up to 6 months.
Reheat in a nonstick pan to separate and warm evenly; do not microwave.
Make sure cauliflower is very well drained to prevent a soggy dough.