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
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 favourite pasta sauce.