Ingredients

The following ingredients have 4 Servings
  • 3 cups cauliflower rice
  • 2 egg yolks
  • 1 cup parmesan cheese (grated, not packaged)
  • 6 tablespoon almond flour
  • 2 cups shredded cheese (mozzarella cheese * See notes)

Instruction

  • In a large, microwave safe bowl, add your riced cauliflower and steam for 2-3 minutes, until tender. Drain completely and remove any excess moisture, before transferring to a large mixing bowl.
  • Add your almond flour, egg yolks, and parmesan cheese, and mix until combined. In a separate microwave safe bowl, add your shredded cheese and melt. Pour into the cauliflower mixture. Mix very well until fully incorporated. Lightly wet your hands and form 4 balls of dough. Place them on a plate, cover it, and refrigerate for 10 minutes to firm up.
  • Lightly dust a kitchen surface with almond flour. Remove the plate from the refrigerator and place the balls of dough on the kitchen surface. Roll each ball into a thin log, before slicing into bite sized pieces. Use a fork to press down on each one. Place the gnocchi in the refrigerator, covered, for 20 minutes.
  • Bring a large pot of salted water to a boil. Once boiling, add the gnocchi into it and cook for one minute.
  • Drain the gnocchi completely, before placing them in bowls and topping with your favorite pasta sauce. 2