Description
A delicious and easy recipe for keto-friendly cauliflower gnocchi, perfect for a low-carb diet.
Ingredients
Scale
- 2 cups riced cauliflower (fresh or frozen)
- 1 large egg
- 1 cup almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon olive oil (for cooking)
Instructions
- In a large pot, steam the riced cauliflower until tender, about 5-7 minutes. If using frozen cauliflower, follow package instructions for steaming.
- Once cooked, let the cauliflower cool slightly, then place it in a clean kitchen towel and squeeze out as much moisture as possible.
- In a mixing bowl, combine the drained cauliflower, egg, almond flour, salt, black pepper, garlic powder, and onion powder. Mix until a dough forms.
- On a lightly floured surface (using almond flour), divide the dough into four equal portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the rope into 1-inch pieces to form gnocchi.
- Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water. Once they float to the surface, cook for an additional 1-2 minutes. Remove with a slotted spoon and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the cooked gnocchi and sauté until golden brown and crispy, about 5-7 minutes.
- Serve immediately, garnished with your favorite keto-friendly sauce or cheese.
Notes
- To enhance the flavor, consider adding fresh herbs like basil or parsley to the dough.
- For a cheesy variation, mix in 1/4 cup grated Parmesan cheese into the dough before shaping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg