AuthorGB Hernandez
RatingDifficultyIntermediate

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Yields5 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
Ingredients
 2 cups Shredded mozzarella cheese
 2 cups Riced cauliflower, cooked
  cup Almond flour
 1 Large egg
 ¼ tsp Salt
 ¼ cup Grated parmesan cheese divide (1/4 cup for serving)
 1 cup Spaghetti sauce, sugar-free
Instructions
1

Melt mozzarella in the microwave for 1 minute.

2

In a strainer, squeeze as much water as you can from cauliflower rice, after transfer cauliflower into a large mixing bowl.

3

Stir egg, 1 cup parmesan, and almond flour into riced cauliflower, then season with salt. Stir in melted mozzarella, kneading with your hands until you have a dough consistency.

4

Divide dough into 3 separate parts and refrigerate until firm, about 10 minutes. Roll out each piece into long logs and slice into 2 inches long gnocchis. Gently press a fork on top of each gnocchi to create grooves.

5

In a large skillet on medium heat, spray with oil, and cook gnocchis about 2 minutes on each side. Don't leave them too long since they could melt.

6

Serve with spaghetti sauce and top with parmesan cheese.

Category
Nutrition Facts

Serving Size About 1/3 cup

Servings 5


Amount Per Serving
Calories 367
% Daily Value *
Total Fat 25g39%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Protein 29g58%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 2 cups Shredded mozzarella cheese
 2 cups Riced cauliflower, cooked
  cup Almond flour
 1 Large egg
 ¼ tsp Salt
 ¼ cup Grated parmesan cheese divide (1/4 cup for serving)
 1 cup Spaghetti sauce, sugar-free

Directions

Instructions
1

Melt mozzarella in the microwave for 1 minute.

2

In a strainer, squeeze as much water as you can from cauliflower rice, after transfer cauliflower into a large mixing bowl.

3

Stir egg, 1 cup parmesan, and almond flour into riced cauliflower, then season with salt. Stir in melted mozzarella, kneading with your hands until you have a dough consistency.

4

Divide dough into 3 separate parts and refrigerate until firm, about 10 minutes. Roll out each piece into long logs and slice into 2 inches long gnocchis. Gently press a fork on top of each gnocchi to create grooves.

5

In a large skillet on medium heat, spray with oil, and cook gnocchis about 2 minutes on each side. Don't leave them too long since they could melt.

6

Serve with spaghetti sauce and top with parmesan cheese.

Keto Cauliflower Gnocchi

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