Keto Gnocchi
This keto gnocchi is tender, pillowy, and loaded with cheesy goodness. With just a handful of ingredients, you can have the perfect gnocchi pasta that’s also super low-carb!
Servings 4
Ingredients
- 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
Instructions
- 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.