Easy Keto Gnocchi Recipe Delightfully Low Carb

Instructions

1. Prepare the Cauliflower: Begin by steaming or boiling the cauliflower until it is tender. Once cooked, drain well and transfer to a clean towel. Allow the cauliflower to cool slightly, then wring out any excess moisture by twisting the towel over the sink. This step is crucial to achieving the right texture for your gnocchi.

2. Make the Gnocchi Dough: In a large mixing bowl, mash the cauliflower using a fork or potato masher until it reaches a smooth consistency. Add the almond flour, grated Parmesan cheese, beaten egg, salt, garlic powder, and black pepper. Stir everything together until a dough forms.

3. Shape the Gnocchi: Roll the dough into a ball and divide it into smaller portions. On a clean surface lightly dusted with almond flour, roll each portion into a long rope, about 1/2 inch in diameter. Use a sharp knife to cut the rope into bite-sized pieces, shaping them into the classic gnocchi shape by gently pressing down with the tines of a fork.

4. Cook the Gnocchi: Heat a generous drizzle of olive oil in a large skillet over medium heat. Once hot, add the gnocchi in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden and slightly crispy. You may need to work in batches, depending on the size of your skillet.

5. Serve and Enjoy: Once all the gnocchi are cooked, transfer them to a plate and garnish with your favorite sauce, whether it's a rich pesto, a classic tomato sauce, or a creamy Alfredo. Top with a sprinkle of Parmesan cheese and fresh herbs for an extra burst of flavor.