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.



Prep Time: 20 Minutes | Total Time: 50 Minutes


  • 3 cups riced cauliflower

  • 2 cups shredded mozzarella

  • 2 egg yolks

  • 1 cup grated Parmesan, and a little more for serving

  • 1/3 cup almond flour

  • Salt

  • Marinara sauce (or preferred sauce), warmed, for serving

  • Freshly chopped parsley, for garnish


  1. 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.

  2. Microwave mozzarella in a bowl (about 1 minute, until melted).

  3. 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.)

  4. Divide dough into 4 balls and refrigerate (10 minutes). Roll out each ball into long logs and slice into gnocchi.


  1. Carefully press a fork on top of each gnocchi to create texture. Refrigerate until ready to cook.


  1. Place gnocchi in a pot of boiling salted water (cook 1 minute), then drain immediately.

  2. Serve with marinara sauce or preferred sauce. Garnish with more Parmesan and parsley.