Low Carb Cauliflower Gnocchi

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4.23 from 9 votes

Low Carb Cauliflower Gnocchi

Prep Time 20

Cook Time 2

Total Time 22

Servings @ 12 gnocchi each

Calories 155kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

20 ounces cauliflower rice frozen, thawed and squeezed dry
1 cup grated parmesan cheese
2 egg yolks
1 whole egg
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon xanthan gum
½ cup coconut flour
8 ounces mozzarella cheese

Optional toppings

1 tablespoon fresh herbs like fresh parsley or basil, drizzle of extra virgin olive oil

US Customary - Metric

Instructions

Place your thawed, squeezed dried riced cauliflower into a food processor and add remaining ingredients.
Pulse until combined well and it forms like a dough, and pulls away from the sides of the processor.
Place a piece of parchment paper on your work surface. Wet fingers and form a 15 inch long log. Cut the log in half lengthwise so the width of the dough is ½ inch.
Cut 1 inch pieces from the log, you should be able to make 24 gnocchi. Place them on a parchment lined baking sheet. Using the back side of a fork, roll over the gnocchi to see the fork lines. Freeze for 1 hour or until ready to use.
When ready to cook, heat a medium sized skillet with olive oil and garlic.
From freezer, place no more than 12 gnocchi into the hot skillet.
Saute just 2 minutes or until browned on each side and heated through. Sprinkle with fresh chopped parsley. For a variation you can also heat low carb marinara in a sauce pan and cook the gnocchi in the sauce until heated through.
Keep gnocchi frozen in an airtight container or ziploc bag until ready to use.

Notes

Net Carbs: 4g

This recipe was published first in March 2017 and has been updated with new improved instructions and change from fresh cauliflower to riced cauliflower for convenience.

Nutrition