This tasty, healthy alternative to traditional potato gnocchi (NYOK-kee) is the perfect meal to whip up for your gluten-free dinner guests! If you're counting your calories, make sure your sauce is sugar-free. Guaranteed to gnoc your socks off, this dish is also low-carb and keto-friendly.
SERVES FOUR
Prep Time: 20 Minutes | Total Time: 50 Minutes
INGREDIENTS
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3 cups riced cauliflower
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2 cups shredded mozzarella
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2 egg yolks
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1 cup grated Parmesan, and a little more for serving
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1/3 cup almond flour
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Salt
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Marinara sauce (or preferred sauce), warmed, for serving
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Freshly chopped parsley, for garnish
DIRECTIONS
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Microwave riced cauliflower (3 minutes to steam). Let the cauliflower cool, then squeeze out as much excess moisture as possible with a clean kitchen towel. Once moisture is removed, put cauliflower in a large bowl.
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Microwave mozzarella in a bowl (about 1 minute, until melted).
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Mix egg yolks and Parmesan into riced cauliflower. Season with salt, then stir in melted mozzarella. (You may need to use your hands to fully combine ingredients.)
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Divide dough into 4 balls and refrigerate (10 minutes). Roll out each ball into long logs and slice into gnocchi.
- Carefully press a fork on top of each gnocchi to create texture. Refrigerate until ready to cook.
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Place gnocchi in a pot of boiling salted water (cook 1 minute), then drain immediately.
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Serve with marinara sauce or preferred sauce. Garnish with more Parmesan and parsley.
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