Fluffy Low Carb Gnocchi

Finding satisfying alternatives to traditional pasta dishes can feel like an uphill battle when you’re trying to cut back on carbs. Between juggling work commitments and family dinners, the last thing anyone wants is to spend hours in the kitchen making complicated substitutes that don’t quite hit the spot.

That’s where this low carb gnocchi comes in: it’s just as comforting as the original, easy to prepare ahead of time, and works perfectly with any sauce you’d normally pair with regular gnocchi. Plus, it’ll keep you feeling full and satisfied without the post-pasta energy crash.

What Kind of Cauliflower Should I Use?

For making low-carb gnocchi, you’ll want to start with a fresh, firm head of white cauliflower – though purple or orange varieties could work too if you don’t mind a different color in your final dish. You can rice the cauliflower yourself using a food processor or grater, or save some time by picking up pre-riced cauliflower from the produce section. If you’re using fresh cauliflower, look for heads that feel heavy for their size and have tight, compact florets without any brown spots or discoloration. Just make sure to squeeze out as much moisture as possible after ricing, as excess water can make your gnocchi too soft.

Options for Substitutions

Looking to make some swaps in this low-carb gnocchi? Here are some helpful substitutions you can try:

• Riced cauliflower: This is pretty essential for the recipe, but you could try using riced broccoli instead. Just make sure to drain it really well, just like you would with the cauliflower.
• Almond flour: You can swap this with coconut flour, but reduce the amount to 2 tablespoons since coconut flour is more absorbent. Ground sunflower seeds work too if you have nut allergies.
• Parmesan cheese: Any hard aged cheese like Pecorino Romano or Grana Padano will work here. Just make sure it’s freshly grated for the best texture.
• Mozzarella cheese: Other mild, good-melting cheeses like provolone or young gouda can work. Avoid pre-shredded cheese as it contains anti-caking agents that can affect the texture.
• Egg yolks: These are pretty important for binding, but if you’re egg-free, you could try using 2 tablespoons of cream cheese mixed with 1 tablespoon ground chia seeds (though the texture will be different).

Watch Out for These Mistakes While Cooking

The biggest challenge when making cauliflower gnocchi is dealing with excess moisture – failing to remove enough water from your riced cauliflower will result in a gummy, impossible-to-form dough, so make sure to squeeze it thoroughly using a clean kitchen towel or cheesecloth until completely dry.

Temperature control is crucial when working with this dough – if your cauliflower mixture is too warm, the cheese will become too sticky to handle, so let it cool slightly before forming the gnocchi, and consider chilling the formed pieces for 15-20 minutes before cooking.

When cooking these delicate gnocchi, avoid overcrowding the pot as they need space to float freely – work in small batches and remove them as soon as they rise to the surface, usually within 2-3 minutes.

For the crispiest exterior, try pan-frying the boiled gnocchi in a little olive oil until golden brown, but keep a close eye on them as the high cheese content can cause them to burn quickly.

What to Serve With Low Carb Gnocchi?

These cauliflower-based gnocchi are perfect with classic Italian-style toppings and sides that won’t add too many carbs to your meal. A simple brown butter and sage sauce makes these little dumplings shine, or try them with a low-carb marinara sauce and an extra sprinkle of parmesan cheese. For some green veggies on the side, roasted broccoli or sautéed spinach with garlic work really well with these gnocchi. If you’re looking to add protein, grilled chicken breast or Italian sausage would round out the meal nicely.

Storage Instructions

Keep Fresh: These cauliflower gnocchi will stay good in an airtight container in the fridge for up to 3 days. I recommend storing them separate from any sauce you might be using to prevent them from getting too soft.

Freeze: Want to make a big batch? Place uncooked gnocchi on a parchment-lined baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 3 months. No need to thaw before cooking – just pop them straight into boiling water!

Reheat: To warm up leftover cooked gnocchi, heat a pan with a bit of olive oil or butter over medium heat. Add the gnocchi and cook until heated through, about 2-3 minutes. This method helps maintain their texture better than microwaving.

Preparation Time	20-30 minutes
Cooking Time	1-5 minutes
Total Time	21-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 80-100 g
• Fat: 80-100 g
• Carbohydrates: 30-40 g

Ingredients

• 3 cups riced cauliflower
• 2 egg yolks
• 1 cup freshly grated parmesan cheese
• 6 tablespoons almond flour
• 2 cups shredded mozzarella cheese

Step 1: Prepare and Steam the Cauliflower

In a large, microwave-safe bowl, add your riced cauliflower.

Steam it in the microwave for 2-3 minutes, or until it becomes tender.

Once steamed, drain the cauliflower completely to remove any excess moisture.

Transfer the drained cauliflower to a large mixing bowl.

Step 2: Combine Ingredients for Dough

Add almond flour, egg yolks, and parmesan cheese to the mixing bowl with the steamed cauliflower, and stir until the ingredients are well combined.

In a separate microwave-safe bowl, melt the shredded cheese until smooth.

Pour the melted cheese into the cauliflower mixture and mix thoroughly until everything is fully incorporated.

Step 3: Form and Chill the Dough

Lightly wet your hands to prevent sticking, then form the cauliflower mixture into 4 evenly sized balls of dough.

Place the dough balls on a plate, cover with plastic wrap or a lid, and refrigerate for 10 minutes to allow them to firm up.

Step 4: Shape the Gnocchi

Lightly dust a clean kitchen surface with almond flour.

Remove the dough balls from the refrigerator and place them on the floured surface.

Roll each dough ball into a thin log, then slice each log into bite-sized pieces.

Use a fork to gently press down on each piece to form the traditional gnocchi shape.

Once formed, return the gnocchi to the refrigerator, covered, for another 20 minutes to firm up further.

Step 5: Cook the Gnocchi

Bring a large pot of salted water to a rolling boil.

Carefully add the chilled gnocchi into the boiling water.

Cook them for about one minute, or until they rise to the surface, indicating that they are cooked through.

Step 6: Serve with Your Favorite Sauce

Once cooked, carefully drain the gnocchi completely.

Serve them in bowls and top with your favorite pasta sauce.

Enjoy your delicious cauliflower gnocchi!