Hungry for the comforting chew of gnocchi while staying keto? This recipe reimagines the Italian classic with a low-carb twist, combining just five ingredients for dough that’s both tender and satisfying.
By melting mozzarella cheese in a microwave-safe bowl and blending it with almond flour, you’ll create a pliable gnocchi dough that’s surprisingly authentic. A touch of olive oil adds richness while ensuring a golden exterior.
At only 3 grams of net carbs per serving, these pillowy bites are accidentally gluten-free and proof that keto-friendly meals don’t skimp on flavor or texture. Swap potatoes for this clever alternative—your taste buds won’t know the difference!
Ingredients for Keto gnocchi :
- ⅓ cup riced cauliflower– Fresh or store-bought, raw and patted very dry (excess moisture ruins the dough!).
- ½ large egg yolk– Crack a yolk into a bowl, whisk lightly, and use half (freeze the rest for later!).
- 1 tbsp + 1 tsp freshly grated parmesan– Skip the shelf-stable stuff; fresh grating melts better.
- 2 tbsp blanched almond flour– Not almond meal (it’s too gritty for single-serving dough!).
- 2 tbsp shredded mozzarella– Low-moisture works best (no pre-shredded—it has starches!).
Step-by-Step Directions:
Prep Cauliflower:
o Place ⅓ cup riced cauliflower in a microwave-safe bowl. Microwave for 2 minutes. Drain, then wrap in a clean kitchen towel and squeeze firmly to remove all excess moisture.
Melt Cheese:
o In another microwave-safe bowl, add 2 tbsp mozzarella cheese. Microwave in 20-second bursts until melted.
Mix Dough:
o Combine the squeezed cauliflower, melted mozzarella, ½ egg yolk, 1 tbsp + 1 tsp parmesan, and 2 tbsp almond flour in a bowl. Stir until a sticky dough forms.
Chill Dough:
o Wet your hands lightly, then shape the dough into 1–2 small balls. Place on a plate, cover, and refrigerate for 10 minutes to firm up.
Shape Gnocchi:
o Roll each dough ball into a thin rope (about ½-inch thick) on a surface dusted with almond flour. Slice into ½-inch pieces. Press each gently with a fork to create ridges.
Rest Gnocchi:
o Arrange shaped gnocchi on a parchment-lined tray. Refrigerate uncovered for 15–20 minutes (this prevents sticking).
Cook:
o Bring a pot of salted water to a boil. Drop in gnocchi and cook for 60–90 seconds (they’ll float when done). Drain immediately.
Serve:
o Toss with olive oil, keto-friendly pesto, or marinara. Optional: Pan-fry in olive oil for 1–2 minutes for a crispy finish.
Storage Instructions:
To store uncooked gnocchi dough, wrap it tightly in plastic and refrigerate for up to 2 days or freeze for 1 month. Cooked gnocchi should be cooled completely, then arranged in a single layer on a parchment-lined plate or microwave-safe bowl (covered) and refrigerated for up to 3 days.
For freezing, spread cooked gnocchi on a baking sheet until solid, transfer to a freezer-safe bag, and store for up to 6 months.
Reheat leftovers in a skillet with a drizzle of olive oil over medium heat—avoid microwaving, as the almond flour-based dough may turn rubbery. This method preserves the delicate texture of the mozzarella cheese and ensures evenly warmed, pillowy gnocchi every time.
Tips for Achieving Maximum Flavor:
For tender, flavorful keto gnocchi, patience is key: refrigerate the gnocchi dough twice—first after shaping the balls (10 minutes) and again after cutting (15–20 minutes). This firms up the almond flour base and enhances its pillowy texture.
When boiling, stick to 60–90 seconds max (overcooking softens the delicate mozzarella cheese binder). Cook in small batches to keep water boiling vigorously, ensuring even cooking. If the dough feels crumbly, mix in a teaspoon of water or olive oil to bind it.
For meal prep, store uncooked dough in a microwave-safe bowl (tightly wrapped) for up to two days. Finally, skip the microwave when reheating—pan-fry leftovers in olive oil for a golden, crispy finish that revives the gnocchi’s richness
Frequently Asked Questions:
Can I substitute almond flour with coconut flour?
No—almond flour provides necessary structure and moisture. Coconut flour is too absorbent and will dry out the gnocchi dough.
Why refrigerate the dough twice?
Chilling prevents the mozzarella cheese from softening too quickly, ensuring the dough holds its shape during shaping and cooking.
Can I freeze uncooked gnocchi?
Yes! Freeze them on a tray first, then transfer to a bag. Boil directly from frozen, adding 15–30 seconds to the cook time.
Why avoid microwaving leftovers?
Microwaving can make the almond flour base gummy. Reheat in a skillet with olive oil for crisp edges and even warmth.
Is this recipe dairy-free?
Not as written—swap mozzarella cheese for vegan melty cheese and omit parmesan for a dairy-free version.
Keto gnocchi
Ingredients
- · ⅓ cup riced cauliflower – Fresh or store-bought raw and patted very dry (excess moisture ruins the dough!).
- · ½ large egg yolk – Crack a yolk into a bowl whisk lightly, and use half (freeze the rest for later!).
- · 1 tbsp + 1 tsp freshly grated parmesan – Skip the shelf-stable stuff; fresh grating melts better.
- · 2 tbsp blanched almond flour – Not almond meal it’s too gritty for single-serving dough!.
- · 2 tbsp shredded mozzarella – Low-moisture works best no pre-shredded—it has starches!.
Instructions
- Prep Cauliflower:
- o Place ⅓ cup riced cauliflower in a microwave-safe bowl. Microwave for 2 minutes. Drain, then wrap in a clean kitchen towel and squeeze firmly to remove all excess moisture.
- Melt Cheese:
- o In another microwave-safe bowl, add 2 tbsp mozzarella cheese. Microwave in 20-second bursts until melted.
- Mix Dough:
- o Combine the squeezed cauliflower, melted mozzarella, ½ egg yolk, 1 tbsp + 1 tsp parmesan, and 2 tbsp almond flour in a bowl. Stir until a sticky dough forms.
- Chill Dough:
- o Wet your hands lightly, then shape the dough into 1–2 small balls. Place on a plate, cover, and refrigerate for 10 minutes to firm up.
- Shape Gnocchi:
- o Roll each dough ball into a thin rope (about ½-inch thick) on a surface dusted with almond flour. Slice into ½-inch pieces. Press each gently with a fork to create ridges.
- Rest Gnocchi:
- o Arrange shaped gnocchi on a parchment-lined tray. Refrigerate uncovered for 15–20 minutes (this prevents sticking).
- Cook:
- o Bring a pot of salted water to a boil. Drop in gnocchi and cook for 60–90 seconds (they’ll float when done). Drain immediately.
- Serve:
- o Toss with olive oil, keto-friendly pesto, or marinara. Optional: Pan-fry in olive oil for 1–2 minutes for a crispy finish.