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.
