This post may contain affiliate links. See my disclosure policy.
This keto gnocchi recipe makes for pillowy soft gnocchi pieces using only 5 ingredients. Accidentally gluten-free and only 3 grams of net carbs!
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.
Table of Contents
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.
★★★★★ REVIEW
“Love this gnocchi- it’s so good and doesn’t taste like cauliflower!” – Marine
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.
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.
Variations
- 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.
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.
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 Gnocchi
Video
Ingredients
- 3 cups cauliflower rice
- 2 egg yolks
- 1 cup parmesan cheese grated, not packaged
- 6 tablespoon almond flour
- 2 cups shredded cheese mozzarella cheese * See notes
Instructions
- In a large, microwave safe bowl, add your riced cauliflower and steam for 2-3 minutes, until tender. Drain completely and remove any excess moisture, before transferring to a large mixing bowl.
- Add your almond flour, egg yolks, and parmesan cheese, and mix until combined. In a separate microwave safe bowl, add your shredded cheese and melt. Pour into the cauliflower mixture. Mix very well until fully incorporated. Lightly wet your hands and form 4 balls of dough. Place them on a plate, cover it, and refrigerate for 10 minutes to firm up.
- Lightly dust a kitchen surface with almond flour. Remove the plate from the refrigerator and place the balls of dough on the kitchen surface. Roll each ball into a thin log, before slicing into bite sized pieces. Use a fork to press down on each one. Place the gnocchi in the refrigerator, covered, for 20 minutes.
- Bring a large pot of salted water to a boil. Once boiling, add the gnocchi into it and cook for one minute.
- Drain the gnocchi completely, before placing them in bowls and topping with your favorite pasta sauce.
Hi Michelle- check out the recipe video we’ve included in the recipe card if you try this again 🙂
Hi Heidi- We’ve just included a video in the recipe card to show the full process 🙂
How did you get them so smooth looking? Mine are lumpy and crumbly, and would not stick/stay together when rolling. I have not “cooked” them yet, but I don’t have high hopes that these will stay together.
Hi Kristen- We’ve just included a video in the recipe card to show the full process 🙂
Hey Arman,
Loved this recipie.
I have a few questions. Our first batch turned to moosh. I think we left it in for a little over a minute.
The next time I was very hesitant and just dipped them in the water and then they came out nicely, but cold. They also lost their shape and stuck together in the bowl. Even though they were cold they were super tasty. Any tips because I’d love to make them again.
Hi Samantha- Not sure why that is, but we’ve included a video now in the recipe card with the full process 🙂
Hi. Can i use fresh mozza
I haven’t tried!
Made this today to go with a Bolognese sauce. For whatever reason, these guys just didn’t hold up to being boiled. They melted into a deliciously weird concoction of cheese and cauliflower. It tasted delicious, and I’m not certain where we messed up, but they did not hold up as gnocchi.
We used some of the dough mixture and breaded it with egg white and almond flour and baked it for a type of mozzarella stick which was good.
I wonder if this dough could be rolled out and used in other ways. I love that there’s cauliflower in it!!
written well
Does the Gnocchi fall apart if there’s too much moisture around it? I want to try this recipe in my Chicken & Gnocchi soup but after reading, it sounds like excess moisture may cause the Gnocchi to fall apart. What are your thoughts on this? I’d hate to waste this yummy recipe in a soup!
I wouldn’t use it in a soup but as a stand alone dish 🙂
These look so nice! Can they be used as part of my Keto plan?:
Sure can!
Can these gnocchi be used in soup?
I haven’t tried!
your recipes are great dont ever stop
Thank you, Anita!