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Keto Cauliflower Gnocchi with Gorgonzola Sauce
cauliflower gnocchi
Votes: 3
Rating: 5
You:
Rate this recipe!
Cuisine Italian, Ketogenic, Low Carb
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 20 minutes
Servings
Ingredients
For gnocchi:
  • 1 cup cauliflower rice
  • 1/2 cup cottage cheese
  • 1/2 cup Mozzarella shredded
  • 1 egg lightly beaten (optional)
  • 1/4 cup Grana Padano cheese grated (plus more for serving)
  • 4 tbsp almond flour
  • sea salt to taste
For sauce:
  • 1/2 cup heavy cream
  • 3 oz Gorgonzola cheese
  • 1 pinch nutmeg grated
Cuisine Italian, Ketogenic, Low Carb
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 20 minutes
Servings
Ingredients
For gnocchi:
  • 1 cup cauliflower rice
  • 1/2 cup cottage cheese
  • 1/2 cup Mozzarella shredded
  • 1 egg lightly beaten (optional)
  • 1/4 cup Grana Padano cheese grated (plus more for serving)
  • 4 tbsp almond flour
  • sea salt to taste
For sauce:
  • 1/2 cup heavy cream
  • 3 oz Gorgonzola cheese
  • 1 pinch nutmeg grated
cauliflower gnocchi
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Microwave mozzarella for 1 minute.
  2. Add cottage cheese, egg (if using), almond flour and Grana Padano to cauliflower rice, season with salt. Stir in melted mozzarella.
  3. Divide the dough into 2 balls and refrigerate for 20 minutes until firm.
  4. Form each ball into a long roll about 1 inch in diameter and slice and form gnocchi.
  5. Cook gnocchi in salted boiling water for 1 minute, drain immediately.
  6. In a saucepan bring the cream to simmer. Add Gorgonzola, a pinch of nutmeg and whisk until melted.
  7. Spoon sauce over gnocchi, sprinkle with Grana Padano and serve.
Recipe Notes

Macros (per serving): Calories: 319– Fat: 26.6g – Net carbs: 3.5g (total carbs: 4.6g, fiber: 1.1g) – Protein: 17g

*this info includes the sauce

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