Keto Gnocchi

This keto gnocchi is soft, pillowy, and tender on the outside, you won't believe it is low carb! 5 ingredients and ready in minutes. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 384kcal

Author Arman Liew

Ingredients

3 cups cauliflower rice
2 egg yolks
1 cup parmesan cheese freshly grated, not packaged
6 tablespoons almond flour
2 cups shredded cheese mozzarella

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. I like to use a dish towel, as you can really squeeze it all out.
Add your almond flour, egg yolks, and parmesan cheese, and mix until combined. In a separate microwave-ssafe bowl, add your shredded cheese and melt. Pour into the cauliflower mixture. Mix very well until fully incorporated. If too crumbly, add a little more almond flour. Lightly wet your hands and form 4 balls of dough. Place them on a plate, cover, 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.

Video

Notes

Mozzarella cheese: Low-moisture pre-shredded mozzarella is best.

Leftovers: Keep in the fridge, covered, for up to 3 days. You can freeze uncooked gnocchi for up to 6 months.

Nutrition