Cauliflower Gnocchi
Ingredients
- 1 head cauliflower (about 24 ounces), cut into florets
- 1 cup blanched almond flour
- 3/4 tsp sea salt
- 2 1/2 cups shredded mozzarella cheese
- 2 tbsp olive oil
Instructions
- First, preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper, getting it ready for your delicious gnocchi.
- Next, get a pot with about an inch of water boiling. Pop your cauliflower florets into a steamer basket and steam them, covered, for 6-8 minutes until they're super tender when poked with a fork.
- It's key to thoroughly dry the steamed cauliflower with paper towels, squeezing out as much moisture as you can. Then, transfer it to a food processor and pulse until it resembles fine cauliflower rice – a little mushy is perfectly fine!
- Move the riced cauliflower to a mixing bowl, then stir in the almond flour and sea salt until everything is well combined.
- In another bowl, microwave the shredded mozzarella for 1-2 minutes until it's perfectly melted. Add this melted cheese to your cauliflower mixture and mix thoroughly until it forms a smooth dough. Don't be shy about using your hands for the best blend! If it's extremely sticky, a quick 15-20 minutes in the fridge will help it firm up.
- Now for the fun part: scoop out roughly 1-tablespoon portions (about 15 grams) of the dough and gently roll them into cute oval shapes. Arrange them on your lined baking sheet, then pop them into the freezer for 10 minutes – this little trick helps them keep their shape during cooking.
- Bake your gnocchi for 15-20 minutes. They should be firm but still tender, not yet golden brown on top.
- Finally, heat the olive oil in a large skillet over medium heat. Carefully place the gnocchi in a single layer (cook in batches if your pan gets too crowded) and sauté for about 1 minute per side until beautifully crispy and golden brown. Watch them closely as they cook quickly!
Notes
Nutrition Information (per serving):
Calories: 434
Total Carbs: 15.2g
Net Carbs: 10.2g
Fats: 32.3g
Protein: 25.7g
Calories: 434
Total Carbs: 15.2g
Net Carbs: 10.2g
Fats: 32.3g
Protein: 25.7g
