Traditional Italian Gnocchi made gluten free, grain free and with cauliflower! You read it right! You can make a light and fluffy gnocchi with cauliflower!
If you’re new around here, you may not know I am full blooded, 100% Italian. My dad came to the USA when he was just 15, from Rome.
Low Carb Cauliflower Gnocchi
Prep Time 20 minutes Cook Time 2 minutes Total Time 22 minutes Servings 6 @ 8 gnocchi each Calories 243 kcal Sugar-Free Mom
Ingredients
3 cups Cauliflower florets
1 cup parmesan grated
2 egg yolks
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 tsp xanthan gum
3/4 cup coconut flour
12 oz mozzarella cheese
Instructions
Place your cauliflower in asteamerand steam until tender. Add it to a food processor and process until mashed.
Add in remaining ingredients except mozzarella cheese.
Pulse until combined well.
Place the mozzarella cheese into a small microwavable bowl or sauce pan on stove and cook on low heat until melted or microwave 1-2 minutes until melted.
Once melted stir in the cauliflower mixture until all combined.
Wet fingers and form 48 gnocchi, about 1-2 tbsp of batter depending on how big you want them.
Once formed, sit them on a fork and roll them over the fork. Place them on a parchment lined baking sheet. Freeze for 1 hour or until ready to use.
From freezer, bring a pot of water to boiling, add salt.
Place no more than 10-12 gnocchi in boiling water for 2 minutes. Drain and add to sauce pan with tomato sauce or olive oil, butter and garlic.
Saute just a few minutes until heated through with sauce and any other ingredients. I used some kalamata olives and fresh basil.
Keep gnocchi frozen in an airtight container or ziploc bag until ready to use