Low Carb Cauliflower Gnocchi
A light and healthy twist on traditional gnocchi made with cauliflower, perfect for low-carb diets.
Equipment
- Food Processor
- Skillet
- Parchment Paper
Ingredients
- 20 oz cauliflower rice frozen, thawed, and squeezed dry
- 1 cup grated parmesan cheese
- 2 large egg yolks
- 1 whole egg
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon xanthan gum
- ½ cup coconut flour
- 8 oz mozzarella cheese shredded
- 1 tablespoon fresh herbs such as parsley or basil (optional)
- to taste extra virgin olive oil for drizzling (optional)
Instructions
- Prepare cauliflower by thawing and squeezing dry. This is key to prevent sogginess.
- In a food processor, combine cauliflower rice, parmesan, mozzarella, egg yolks, whole egg, garlic powder, salt, pepper, xanthan gum, and coconut flour. Pulse until a dough forms.
- Shape the dough into a log on a parchment-lined surface. Cut into 1-inch pieces and use a fork to create ridges.
- Place gnocchi on a parchment-lined baking sheet and freeze for at least 1 hour.
- In a skillet, heat olive oil and garlic. Add frozen gnocchi in batches and sauté for about 2 minutes on each side until golden brown.
- Serve topped with fresh herbs and a drizzle of olive oil.
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Notes
Store uncooked gnocchi in the freezer or cooked gnocchi in the refrigerator for up to 3 days.