Keto Cauliflower Gnocchi Recipe
Introduction
Keto Cauliflower Gnocchi is a low-carb alternative to traditional potato gnocchi, offering a light and flavorful dish perfect for those following a ketogenic diet. This recipe combines cauliflower with cheese and almond flour to create soft, pillowy gnocchi that are easy to prepare and delicious to eat.
Ingredients
- 1 medium head of cauliflower, chopped
- 1 cup shredded cheese (mozzarella or parmesan works well)
- 1/2 cup almond flour
- Salt and pepper, to taste
Instructions
- Step 1: Steam or microwave the chopped cauliflower until very tender, then drain any excess moisture by pressing with a clean kitchen towel or cheesecloth.
- Step 2: In a large bowl, combine the drained cauliflower, shredded cheese, almond flour, salt, and pepper. Mix well to form a soft dough.
- Step 3: Roll the dough into small logs on a floured surface and cut into bite-sized pieces to shape the gnocchi.
- Step 4: Heat a non-stick pan over medium heat with a bit of oil or butter. Pan-fry the gnocchi in batches until they develop a golden crust on all sides, about 2-3 minutes per side.
- Step 5: Serve warm with your favorite sauce or seasoning.
Tips & Variations
- Make sure to squeeze out as much moisture from the cauliflower as possible to prevent soggy dough.
- Try adding fresh herbs like basil or rosemary to the dough for extra flavor.
- For a dairy-free version, substitute cheese with a small amount of nutritional yeast and add an extra tablespoon of almond flour.
Storage
Store uncooked gnocchi in an airtight container in the refrigerator for up to 2 days. You can also freeze them on a baking sheet before transferring to a freezer bag for up to 1 month. To reheat, pan-fry from frozen until heated through and golden.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I boil these cauliflower gnocchi like traditional ones?
While you can boil them, pan-frying is recommended because the dough can be delicate and may fall apart in boiling water. Pan-frying ensures they hold their shape and get a nice crisp exterior.
What type of cheese works best in this recipe?
Mozzarella and parmesan are great choices because they melt well and add flavor. Feel free to experiment with other cheeses, but avoid ones that are too soft or watery.
PrintKeto Cauliflower Gnocchi Recipe
This Keto Cauliflower Gnocchi recipe offers a low-carb alternative to traditional gnocchi, made with cauliflower, cheese, and almond flour. The dough is formed, shaped into tender gnocchi, and pan-fried to a golden crisp, delivering a delicious and satisfying dish perfect for ketogenic and low-carb diets.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-inspired
- Diet: Keto, Gluten Free
Ingredients
Cauliflower Base
- 1 medium head cauliflower, cut into florets (about 4 cups)
Dough
- 1 cup shredded mozzarella cheese
- 1/2 cup almond flour
- 1 large egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
For Pan-Frying
- 2 tablespoons olive oil or butter
Instructions
- Prepare the Cauliflower: Steam or microwave the cauliflower florets until very tender, about 8-10 minutes. Drain well and let cool slightly before transferring to a clean kitchen towel to squeeze out as much excess moisture as possible.
- Make the Dough: In a large bowl, combine the squeezed cauliflower, shredded mozzarella, almond flour, egg, salt, pepper, and garlic powder. Mix thoroughly until a dough forms. If too sticky, add a little more almond flour.
- Shape the Gnocchi: Dust a clean surface with almond flour. Roll the dough into long ropes about 1/2 inch thick. Cut into 1-inch pieces and gently press each piece with the back of a fork to create ridges.
- Pan-Fry the Gnocchi: Heat olive oil or butter in a skillet over medium heat. Add the gnocchi pieces in batches, frying them until golden and crispy on all sides, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
- Serve: Serve the gnocchi warm, topped with your choice of sauce or sautéed vegetables.
Notes
- Be sure to squeeze out as much cauliflower moisture as possible to prevent soggy dough.
- If the dough is too sticky, gradually add more almond flour until manageable.
- Pan-fry gnocchi in batches to avoid overcrowding the pan and ensure even browning.
- Store leftovers in the refrigerator for up to 3 days or freeze uncooked gnocchi separated on a baking sheet.
- This gnocchi is perfect for ketogenic and gluten-free diets.
Keywords: Keto cauliflower gnocchi, low carb gnocchi, cauliflower recipe, gluten free gnocchi, ketogenic recipe, keto dinner
