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Cauliflower Gnocchi

A quick and easy keto-friendly recipe for homemade cauliflower gnocchi, perfect for a comforting dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups riced cauliflower (fresh or frozen) If using frozen, follow package instructions for cooking.
  • 1 large egg Room temperature preferred for better mixing.
  • 1 cup almond flour Flour used to bind the dough.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon olive oil For cooking the gnocchi.

Method
 

Preparation
  1. In a large pot, steam the riced cauliflower until tender, about 5-7 minutes.
  2. Let the cauliflower cool slightly, then take a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a mixing bowl, combine the drained cauliflower, egg, almond flour, salt, black pepper, garlic powder, and onion powder. Mix until a dough forms.
  4. On a lightly floured surface (using almond flour), divide the dough into four equal portions.
  5. Roll each portion into a long rope, about 1/2 inch thick, and cut into 1-inch pieces to form gnocchi.
Cooking
  1. Bring a large pot of salted water to a boil. Carefully drop in the gnocchi.
  2. Once they float to the surface, cook for an additional 1-2 minutes. Remove with a slotted spoon and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the cooked gnocchi and sauté until golden brown and crispy, about 5-7 minutes.
  4. Serve immediately, garnished with your favorite keto-friendly sauce or cheese.

Notes

Be sure to squeeze out as much water as possible from the cauliflower for perfect texture. Store leftovers in an airtight container in the fridge for 3-5 days. Freeze uncooked gnocchi for up to a month.