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Best Keto Cauliflower Gnocchi
You will love this easy-to-make Low Carb cauliflower gnocchi! Our Keto Gnocchi is made using cauliflower rice, shredded mozzarella cheese, parmesan cheese, coconut flour, and an egg. The mixture is blended in a food processor until nice and creamy. The mixture is then chilled until firm so you can form the dough into gnocchi-shaped pieces. Once formed, the gnocchi is sauteed in salted grass-fed butter until golden brown and crispy. They are topped with chopped fresh parsley for a pop of color and fresh flavor.
How to Make It
Step 1
Combine the cauliflower rice, cheeses, and egg in the bowl of a food processor. You can do this step in smaller batches if you have a small food processor. The mixture should be smooth and creamy.
Step 2
Next, add the coconut flour. Blend well. Allow the mixture to sit for five minutes so the coconut flour can thicken the mixture. If using a smaller food processor, you can mix in the coconut flour by hand. Allow the mixture to chill in the refrigerator until cold and firm.
Step 3
Use a small spoon to portion the mixture into gnocchi-sized pieces (about 0.2 oz each). Place them onto a plate or parchment-lined baking sheet. Allow the Keto gnocchi to chill in the refrigerator until they have firmed up again. Once you have formed the gnocchi, place a large skillet over medium-high heat until hot.
Step 4
Add one tablespoon of butter and swirl the pan to coat it. Next, add in the gnocchi, making sure there is enough room between all of the pieces. Turn the heat down to medium if necessary, but after a few minutes, flip the gnocchi once they are browned on the bottom.
Step 5
Repeat on the other side. Give them a final toss in the residual butter in the pan. Serve immediately with fresh parsley on top.
Ingredients
- Cauliflower rice
12 oz
- Raw egg
1 medium
- Parmesan cheese
0.5 cup, grated
- Coconut flour
6 tbsp
- Mozzarella cheese, whole milk
2 cup, shredded
- Butter
6 tbsp
