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Homemade Keto Gnocchi photo

Keto Gnocchi

Light, low-carb cauliflower gnocchi with cheese for a comforting keto-friendly pasta alternative.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Large microwave-safe bowl
  • Large Mixing Bowl
  • Microwave-safe Bowl
  • Plate
  • Large Pot
  • Slotted spoon or spider
  • Fork

Ingredients
  

  • 3 cups cauliflower rice
  • 2 egg yolks
  • 1 cup Parmesan cheese grated (not pre-packaged)
  • 6 tablespoons almond flour
  • 2 cups shredded mozzarella cheese see notes

Instructions
 

  • Place the riced cauliflower in a large microwave-safe bowl and microwave on high for 2–3 minutes, until tender.
  • Drain the cauliflower thoroughly, pressing out as much moisture as possible with a clean towel or fine mesh strainer, then transfer to a large mixing bowl.
  • Add the almond flour, egg yolks, and grated Parmesan to the cauliflower and stir until combined.
  • In a separate microwave-safe bowl, melt the shredded mozzarella (about 30–60 seconds, stirring as needed) and then pour it into the cauliflower mixture.
  • Mix thoroughly until the melted cheese is fully incorporated and a cohesive dough forms. If sticky, wet your hands slightly to help shape.
  • Divide the dough into 4 equal portions and roll each portion into a ball. Place the balls on a plate, cover, and refrigerate for 10 minutes to firm up.
  • Lightly dust a work surface with almond flour. Roll each chilled ball into a thin log, then slice into bite-sized pieces. Press each piece gently with a fork to create ridges.
  • Place the shaped gnocchi on a plate, cover, and refrigerate for 20 minutes to firm before cooking.
  • Bring a large pot of salted water to a boil. Add the gnocchi and cook for about 1 minute, until they float and are heated through.
  • Use a slotted spoon to remove and drain the gnocchi, then serve with your favorite pasta sauce.

Notes

  • Any shredded cheese works, but mozzarella is preferred for its mild flavor.
  • Drain cauliflower very well to prevent soggy dough.
  • Chilling the dough makes rolling and shaping easier.
  • Cook gnocchi just until they float and are heated through.
  • Freeze shaped gnocchi in a single layer before storing for best results.