Description
This cauliflower gnocchi recipe is a healthy, low-carb twist on a classic comfort food. Made with cauliflower, almond flour, and cheese, it’s soft, flavorful, and perfect for gluten-free or keto-friendly meals.
Ingredients
Scale
- 1 head cauliflower (~24 oz), cut into florets
- 1 cup blanched almond flour
- ¾ teaspoon sea salt
- 2½ cups mozzarella cheese, shredded
- 2 tablespoons olive oil (for sautéing)
Instructions
- Preheat oven: Preheat to 400°F (204°C) and line a baking sheet with parchment paper.
- Steam cauliflower: Use a steamer basket over a pot with 1 inch of water. Cover and steam for 6–8 minutes until fork-tender.
- Dry cauliflower: Pat dry thoroughly with paper towels to remove moisture.
- Process: Add to food processor and pulse until riced. Transfer to a bowl and stir in almond flour and salt.
- Melt cheese: In a microwave-safe bowl, melt mozzarella for 1–2 minutes.
- Combine: Add melted cheese to cauliflower mixture and stir into a sticky dough. Chill if too sticky.
- Shape: Scoop 1 tbsp portions (~15g) and roll into oval gnocchi. Place on baking sheet.
- Freeze: Freeze for 10 minutes to firm before baking.
- Bake: Bake 15–20 minutes until starting to firm up but still soft.
- Sauté: Heat olive oil in skillet over medium heat. Sear gnocchi top-side down for 1 minute or until golden. Flip if desired.
Notes
- Dry cauliflower thoroughly to avoid soggy dough.
- Chill sticky dough instead of adding more flour to keep texture soft.
- Don’t skip freezing step before baking—it helps gnocchi hold shape.
- Try seasoning the dough with garlic powder or herbs for added flavor.
- Serve with: pesto, marinara, browned butter, or your favorite sauce.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked, Pan-Seared
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg