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Homemade Keto Gnocchi recipe photo

Keto Gnocchi

This Keto Gnocchi is a low-carb delight! Made with cauliflower and cheese, it's the perfect indulgent dish for your keto diet.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Gnocchi:
  • 3 cups cauliflower rice
  • 1 cup grated Parmesan cheese freshly grated for best flavor
  • 6 tablespoons almond flour
  • 2 cups shredded mozzarella cheese

Equipment

  • Large mixing bowl
  • Fork or Potato Masher
  • Cookie sheet or cutting board
  • Pot of boiling water
  • Slotted spoon

Method
 

Instructions
  1. Step 1: Prepare the Cauliflower Rice
    Start by cooking your cauliflower rice. You can either steam it or microwave it until tender. If using frozen cauliflower rice, simply thaw it and drain any excess moisture.
  2. Step 2: Drain and Squeeze
    Once cooked, place the cauliflower rice in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. This step is crucial because excess water can make your gnocchi mushy.
  3. Step 3: Combine Ingredients
    In a large mixing bowl, combine the drained cauliflower rice, egg yolks, grated Parmesan cheese, almond flour, and shredded mozzarella cheese. Use a fork or potato masher to blend everything together until a dough forms.
  4. Step 4: Shape the Gnocchi
    On a lightly floured surface (using additional almond flour), take small portions of the dough and roll them into ropes about 1 inch thick. Cut the ropes into 1-inch pieces. You can shape the gnocchi by gently pressing down with a fork to create ridges.
  5. Step 5: Boil the Gnocchi
    Bring a pot of salted water to a boil. Carefully drop the gnocchi into the boiling water. They are ready when they float to the surface, usually within 2-3 minutes. Remove them with a slotted spoon and set aside.
  6. Step 6: Serve and Enjoy
    You can serve your Keto Gnocchi with your favorite low-carb sauce, sautéed vegetables, or simply toss them in olive oil and herbs for a quick meal. Enjoy the deliciousness of homemade gnocchi without the guilt!

Notes

  • For a firmer texture, chill the gnocchi in the refrigerator for about 30 minutes before boiling.
  • If your gnocchi is too sticky, add a little more almond flour to the dough.
  • Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.