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. 2
* While any shredded cheese works, I prefer mozzarella as it is mild flavored. 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. TO REHEAT: t'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. Recipe loosely adapted from here.