Looking for more keto cauliflower recipes? Try my cauliflower mashed potatoes, keto hash browns, keto cauliflower mac and cheese, and keto shepherd’s pie next. Growing up, my mom had a few staple recipes she could make in a pinch. Surprisingly, one of them was keto cauliflower gnocchi. Since then, I’ve tweaked the recipe to make it my own–but don’t tell her that! My keto gnocchi turns out buttery soft and has the same delicate bite as traditional gnocchi. The only difference is the shortlist of low-carb ingredients.
Why I love this recipe
5 ingredients. All you need is cauliflower rice, eggs, cheese, and almond flour. Versatile. I used to eat these straight from the skillet, but of course, they’re even better paired with a low-carb sauce (like my keto spaghetti sauce). Easy to make. If you ever thought making pasta from scratch was complicated, this recipe will convince you otherwise. So much cheesy flavor. Cheese adds both flavor and a creamy, chewy texture.
Ingredients needed
Cauliflower rice. Raw cauliflower that has been riced (or grated). I buy the pre-packaged ones, but you can make it yourself. Egg yolks. Save the yolks and use them in meringue cookies. Parmesan cheese. You must use freshly grated parmesan cheese, not the processed kind that is usually stored at room temperature. Almond flour. Use blanched almond flour and not almond meal, which will make the gnocchi crumbly. Shredded cheese. I recommend using mozzarella cheese, as it melts the easiest and also is mildly flavored.
How to make keto gnocchi
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Love this gnocchi- it’s so good and doesn’t taste like cauliflower!” – Marine Step 1- Steam cauliflower rice. In a microwave-safe bowl, add the riced cauliflower and steam for 2-3 minutes, until tender. Drain and remove any excess moisture before transferring to a large bowl. Step 2- Make the gnocchi dough. To the bowl, add the almond flour, egg yolks, and parmesan cheese. Mix to combine. In a separate microwave-safe bowl, melt the mozzarella. Pour the cheese into the cauliflower mixture and mix to combine. Using wet hands, form 4 dough balls. Place them on a plate, cover them, and refrigerate for 10 minutes to firm up. Step 3- Shape. Transfer the dough balls to a lightly floured kitchen surface. Roll each ball into a thin log, then slice it into bite-sized pieces. Use a fork to press down into each one. Place the gnocchi in the refrigerator, covered, for 20 minutes. Step 4- Cook. Boil a large pot of salted water. Once boiling, add the gnocchi the boiling water and cook for one minute. Step 5- Drain and serve. Drain the gnocchi, then place them in bowls and serve with your preferred sauce. Enjoy!
Arman’s recipe tips
Don’t skip the refrigeration time. I know it sounds tedious to do this twice but trust me, it helps the dough firm up and gives it that classic gnocchi bite. Avoid overboiling the gnocchi. When I say one minute, I mean it! Any longer and they’ll stick together and start breaking apart. Cook the gnocchi in batches. If you add too many to the pot, the water temperature will drop, and the gnocchi won’t cook evenly. If the dough is too crumbly, add a little milk or water to help it stick together. Make it ahead of time. You can make low carb gnocchi up to two days in advance. If you do this, make sure they’re covered in an airtight container.
Storage instructions
To store: Leftover cooked gnocchi should be stored in the refrigerator, covered, on a large plate or flat surface. Try to keep the gnocchi in a single layer, and it will keep well for up to 3 days.
Sauté the gnocchi in a pan with butter, minced garlic, and salt. The butter gives it a golden brown color and seriously enhances the taste. Serve the gnocchi with a drizzle of extra virgin olive oil and fresh basil. Don’t forget the sauce! My favorites are sundried tomato pesto, keto Alfredo sauce, and even keto cheese sauce if I’m feeling indulgent.
To freeze: Place gnocchi in a shallow container and store in the freezer for up to 6 months. Reheating: It’s best to reheat the gnocchi in a non-stick pan, so you are able to separate them and cook them evenly. Do not microwave them.
More keto pasta recipes to try
Keto pasta Keto pasta salad Keto pizza casserole Almond flour pasta Keto lasagna
