This keto gnocchi is so soft, pillowy, and savory you’d never be able to guess it’s incredibly low-carb. Consider this your ultimate guilt-free pasta recipe!
Just because you’re rocking a low-carb lifestyle doesn’t mean you have to say goodbye to pasta. This keto gnocchi recipe comes together with simple ingredients and makes for tender, decadent gnocchi you’ll want to make again and again.
Gnocchi is traditionally a small dumpling made up of flour, egg, salt, and either cheese or potato. For this recipe, the simple swap of regular flour for almond flour and cauliflower for potato makes for tender-cooked gnocchi that are also low-carb and keto-friendly.
This recipe also uses shredded cheese for added flavor, making for a decadent and rich low-carb dish that’s practically an all-in-one dish. You can add your favorite low-carb pasta sauce or just sauté the gnocchi in butter. Either way, it’s guaranteed to be delicious.
Discover how to make keto gnocchi with just a few basic ingredients, plus tons of suggestions on how to serve them!
The ingredient list for this keto gnocchi is super simple. The biggest difference between this and other gnocchi recipes comes down to the use of almond flour and cauliflower rice. Here’s everything you’ll need:
- Cauliflower rice: Raw cauliflower that has been grated into rice-sized pieces. You can make your own or buy it in either the fresh produce or frozen vegetable aisle.
- Almond flour: Look for blanched almond flour, not almond meal.
- Parmesan cheese: Freshly grated.
- Mozzarella cheese: Can be swapped for another shredded cheese, though mozzarella is best for its mild flavor.
- Garlic powder: For added flavor.
- Salt: Adjusted to taste.
- Egg: To bind and make the dough.
- Butter: Optional, to sauté the boiled gnocchi and add flavor.
How to Make Keto Gnocchi
This easy keto gnocchi recipe comes together in 30 minutes flat. Regardless if you’ve made homemade pasta before or not, you’ll have no problem following this recipe. Here’s how it’s done:
- Boil water: Set a medium-sized pot of water to boil while you make the dough.
- Steam cauliflower: In the microwave for 2-3 minutes or until tender. Strain the cauliflower to remove any excess moisture.
- Make the dough: Combine dry riced cauliflower, almond flour, parmesan cheese, mozzarella cheese, garlic powder, and salt. Mix until combined, then add the egg and continue mixing until you have a thick dough.
- Roll the dough: Dust a flat surface with almond flour and roll the dough onto it. Slice the dough into quarters. Then, working in batches, roll the dough into a thin snake shape. Slice the dough into 1-inch-sized pieces and set aside.
- Boil the gnocchi: Working in batches, boil gnocchi for 1-2 minutes, or until they float, then strain and set aside.
- Sauté the gnocchi: Optional, sauté gnocchi in a skillet with butter until all sides are nicely browned.
This recipe makes about 4 servings, so it should be just enough for a family dinner. If you do end up with leftovers, then consider yourself lucky because this keto gnocchi makes excellent leftovers!
To store your leftovers, transfer gnocchi to an airtight container and store it in the fridge for up to 4 days.
To freeze your leftovers, store cooled gnocchi in an airtight container and freeze them for up to 6 months. When you’re ready to use the frozen gnocchi again, let them thaw in the fridge overnight.
To reheat your leftovers, transfer the gnocchi pasta to a skillet set over medium heat with a little oil or butter. Sauté until they’re fully warmed. If you’re using a sauce, add it to the skillet to reheat.
Alternatively, you can microwave your gnocchi in 20-second intervals until fully reheated.
There are literally endless combinations of sauces to serve with your low-carb gnocchi. Here’s what to serve with gnocchi:
- Marinara sauce with Italian sausage
- Creamy pesto sauce
- Butter, garlic, and fresh herbs
- Sautéed in butter with an over-easy egg
- Butter, white wine, and lemon zest
- Only sauté as many as you plan to eat. That way, they stay fresher for longer.
- Don’t overboil the gnocchi, as they’ll become tough and too chewy.
- If the dough is too crumbly, incrementally add a little milk until you have a workable dough.
- 2 cups cauliflower rice
- ¾ cup almond flour plus more for dusting
- 1 cup parmesan cheese grated
- 2 cups mozzarella cheese shredded
- ½ tsp garlic powder
- ½ tsp salt
- 1 large egg
- 2 tbsp butter optional
- Bring a large pot of water to a boil
- While the water is boiling, transfer the cauliflower rice to a microwave-safe bowl and microwave for 2-3 minutes or until tender
- Place steamed cauliflower rice in two layers of kitchen towels and squeeze to remove excess moisture
- In a large mixing bowl, combine the riced cauliflower, almond flour, grated parmesan cheese, shredded cheese, garlic powder, and salt. Mix until well combined.
- Add the egg to the mixture and combine until you have a dough
- Lightly dust a flat surface and slice your dough into quarters
- Working in batches, use your hands to roll the dough into a thin snake shape, about ½ inch in diameter. Then, cut the dough into 1-inch pieces. Repeat until all of your gnocchi dough has been rolled and cut to shape.
- Again working in batches, add the gnocchi to the boiling water. Let them boil for about 1-2 minutes or until they float to the top. Strain them as they rise to the top and transfer them to a bowl. Repeat until all of the gnocchi has been cooked.
- (Optional) Set a large skillet over medium heat and add the butter. Once the butter has melted, add the gnocchi and cook in the skillet until all sides are slightly brown and caramelized, then serve as desired.