Low Carb Cauliflower Gnocchi
Servings 11 @ 12 gnocchi each
- 20 ounces riced cauliflower frozen, thawed and squeezed dry
- 1 cup grated parmesan
- 2 egg yolks
- 1 egg
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon xanthan gum
- ½ cup coconut flour
- 8 ounces mozzarella cheese
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.
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. January 2020.
Serving: 1serving @ 12 gnocchi | Calories: 155kcal | Carbohydrates: 7g | Protein: 11g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 416mg | Potassium: 193mg | Fiber: 3g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 25mg | Calcium: 223mg | Iron: 1mg