KETO - Cauliflower Gnocchi
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 268.9
- Total Fat: 18.8 g
- Cholesterol: 107.3 mg
- Sodium: 665.9 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.9 g
- Protein: 19.9 g
View full nutritional breakdown of KETO - Cauliflower Gnocchi calories by ingredient
Introduction
Nice NiceNumber of Servings: 6
Ingredients
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3 cup Cauliflower, raw, grated (riced)
2 cups, Mozzarella Cheese, grated
2 large Egg Yolk
1.25 cup Parmesan Cheese, grated
.33 cup Now Raw Almond Flour
1 dash Salt
1 tbsp Parsley
Tips
Do not use all-purpose gluten-free flour for this recipe! You only boil the gnocchi for a minute, which isn't enough time to cook off the terrible taste of raw GF flour.
Directions
1) Microwave riced cauliflower for 3 minutes to steam. Let cool slightly, then squeeze out as much excess moisture as possible using a clean kitchen towel. (This is important!) Transfer cauliflower to a large bowl.
2) Add egg yolks. Parmesan and flour into riced cauliflower, then season with salt (if desired). Mix well until blended.
3) Melt mozzarella in the microwave for 1 minute. Stir in melted mozzarella. (You may need to use your hands to fully incorporate all ingredients!)
4) Divide dough into 4 balls and refrigerate until firm, about 10 minutes. Roll out each ball into long logs and slice into gnocchi. Gently press a fork on top of each gnocchi to create grooves. Refrigerate until ready to cook.
5) In a large pot of boiling salted water, cook gnocchi 1 minute. Drain immediately.
6) Serve with marinara sauce and garnish with more Parmesan and parsley ... see my KETO friendly Marinara Sauce recipe
Serving Size: Serves 6
2) Add egg yolks. Parmesan and flour into riced cauliflower, then season with salt (if desired). Mix well until blended.
3) Melt mozzarella in the microwave for 1 minute. Stir in melted mozzarella. (You may need to use your hands to fully incorporate all ingredients!)
4) Divide dough into 4 balls and refrigerate until firm, about 10 minutes. Roll out each ball into long logs and slice into gnocchi. Gently press a fork on top of each gnocchi to create grooves. Refrigerate until ready to cook.
5) In a large pot of boiling salted water, cook gnocchi 1 minute. Drain immediately.
6) Serve with marinara sauce and garnish with more Parmesan and parsley ... see my KETO friendly Marinara Sauce recipe
Serving Size: Serves 6
Member Ratings For This Recipe
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ROSSYFLOSSY
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HISSYFITCENTRAL