Melt mozzarella in the microwave for 1 minute.
In a strainer, squeeze out all water from cauliflower rice and then transfer to a large mixing bowl.
Stir in the egg, 1 cup of the grated Parmesan cheese, salt, seasonings, and almond flour into the bowl with riced cauliflower.
Add melted mozzarella, kneading with your hands until you have a dough consistency.
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 gnocchi pieces.
Gently press a fork on top of each gnocchi to create grooves.
Head a large oiled skillet over medium heat.
Once skillet is hot, cook each gnocchi for about 2 minutes on each side.
Note: Pay careful attention to not leave them on the heat for too long, as they can melt.
Serve topped with spaghetti sauce and Parmesan cheese.
5 servings
About 1/3 cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
