Viral Cloud-Keto Cauliflower Gnocchi
Prepare to be amazed by these unbelievably light and pillowy cauliflower gnocchi! This keto-friendly recipe transforms simple cauliflower into tender, melt-in-your-mouth bites that are a sensational alternative to traditional gnocchi. Perfect for a satisfying low-carb meal, they're surprisingly easy to make and an absolute delight to eat.
Equipment
- Large microwave-safe bowl
- Second microwave-safe bowl (or small saucepan for stovetop cheese melting)
- Large mixing bowl
- Plate or small baking sheet (parchment paper-lined, recommended)
- Bench scraper or knife
- Fork (optional, for shaping)
- Large pot
- Slotted spoon
Ingredients
Produce:
- 4½ cups approx. 480g cauliflower rice, from about 1 large head of cauliflower (freshly riced or frozen, thawed and thoroughly drained)
Dairy & Eggs:
- 3 large egg yolks
- 1½ cups approx. 150g freshly grated Parmesan cheese
- 3 cups approx. 339g shredded full-fat, low-moisture mozzarella cheese
Pantry & Seasonings:
- 9 tablespoons approx. 63g fine blanched almond flour, plus extra for dusting
- 1½ teaspoons psyllium husk powder
- ¾ teaspoon garlic powder
For Cooking:
- Salt for boiling water
Instructions
- Steam & Dry Cauliflower: Place the cauliflower rice into a large, microwave-safe bowl. Steam in the microwave on high for 3-5 minutes, or until the cauliflower is very tender. (Alternatively, steam in a basket over boiling water for 5-7 minutes). Carefully remove and drain thoroughly. Transfer the hot cauliflower to a clean kitchen towel or several layers of sturdy paper towels and wring out as much moisture as possible – this step is crucial for the best texture. Place the dried cauliflower into a large mixing bowl.
- Combine Base Ingredients: To the bowl with the dried cauliflower, add the almond flour, psyllium husk powder, garlic powder, egg yolks, and grated Parmesan cheese. Stir vigorously with a firm spatula or wooden spoon until all ingredients are well combined and form a coarse mixture.
- Melt Mozzarella & Form Dough: In a separate microwave-safe bowl, melt the shredded mozzarella cheese in 30-second intervals, stirring in between, until smooth and fully melted (typically 1-2 minutes total). Alternatively, melt gently in a small non-stick saucepan over low heat. Immediately pour the molten mozzarella into the cauliflower mixture. Mix robustly and quickly until a cohesive, somewhat sticky dough forms.
- Initial Chill: Lightly moisten your hands with water or grease them with a touch of olive oil. Divide the warm dough into 6 equal portions and quickly roll each into a ball. Place the dough balls onto a parchment paper-lined plate, cover with plastic wrap, and refrigerate for 12-15 minutes to allow them to firm up slightly, making them easier to handle.
- Shape the Gnocchi: Lightly dust a clean, dry work surface with a small amount of additional almond flour. Take one chilled dough ball at a time (keeping the others refrigerated). Gently roll it on the floured surface into a long, smooth log, approximately 21 to 43-inch in diameter. Using a bench scraper or sharp knife, cut the log into bite-sized pieces, about 43-inch to 1-inch long. If desired, you can create traditional ridges by gently pressing the tines of a fork onto one side of each piece, or by rolling them over a gnocchi board.
- Final Chill: As you shape the gnocchi, arrange them in a single layer on the parchment-lined plate or baking sheet, ensuring they don't touch. Once all are shaped, cover loosely and return to the refrigerator for at least 25-30 minutes (or up to a few hours) to firm up completely. This helps them maintain their shape beautifully during cooking.
- Cook the Gnocchi: Bring a large pot of water to a rolling boil and add a generous pinch of salt (about 1 tablespoon for 4-6 quarts of water). Gently drop the chilled gnocchi into the boiling water, being careful not to overcrowd the pot – cook in 2-3 batches if necessary. Stir gently once to prevent sticking. Boil for just 1-2 minutes, or until they float to the surface. They cook very quickly!
- Serve: As soon as the gnocchi float, promptly remove them with a slotted spoon, allowing excess water to drain. Serve immediately tossed with your favorite keto-friendly pasta sauce, a simple browned butter and sage sauce, pesto, or a sprinkle of extra Parmesan cheese.
Notes
- To Store: Allow leftover cooked gnocchi to cool completely. Store in an airtight container in the refrigerator, preferably in a single layer or separated by parchment paper to prevent sticking, for up to 3 days.
- To Freeze (Uncooked): For longer storage, arrange freshly shaped, uncooked gnocchi in a single layer on a parchment-lined baking sheet. Freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container, removing as much air as possible. Store in the freezer for up to 3 months. Cook directly from frozen, adding an extra minute or two to the boiling time.
- To Reheat (Cooked): The best way to reheat leftover cooked gnocchi is to lightly pan-fry them in a non-stick skillet with a little butter or olive oil over medium heat until warmed through and slightly crisped on the outside. Avoid microwaving, as it can make them overly soft or rubbery.
- Calories: Approx. 382 kcal
- Protein: Approx. 26.7 g
- Fat: Approx. 27.0 g
- Total Carbohydrates: Approx. 9.4 g
- Fiber: Approx. 3.5 g
- Net Carbohydrates: Approx. 5.9 g