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!

Prep Time 10 minutes Cook Time 1 minute

Servings 4 servings


3 cups cauliflower rice

2 egg yolks

1 cup parmesan cheese grated, not packaged

6 tbsp almond flour

2 cups shredded cheese mozzarella cheese


  1. 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.

  2. 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.

  3. 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.

  4. Bring a large pot of salted water to a boil. Once boiling, add the gnocchi into it and cook for one minute.

  5. Drain the gnocchi completely, before placing them in bowls and topping with your favourite pasta sauce.

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