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Keto Gnocchi with Gorgonzola Sauce
This low carb gnocchi is made of almond flour, cauliflower and assorted cheeses. Served with creamy Gorgonzola sauce, this dish will be a great keto meal.
Course
Lunch
Cuisine
Italian, Ketogenic, Low Carb
Keyword
cauliflower gnocchi, keto gnocchi, low carb gnocchi
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
336
kcal
Author
Tanya K.
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
For sauce:
1/2
cup
heavy cream
3
oz
Gorgonzola cheese
1
pinch
nutmeg
grated
US Customary
-
Metric
Instructions
Microwave mozzarella for 1 minute.
Add cottage cheese, egg (if using), almond flour and Grana Padano to cauliflower rice, season with salt. Stir in melted mozzarella.
Divide the dough into 2 balls and refrigerate for 20 minutes until firm.
Form each ball into a long roll about 1 inch in diameter and slice and form gnocchi.
Cook gnocchi in salted boiling water for 1 minute, drain immediately.
In a saucepan bring the cream to simmer. Add Gorgonzola, a pinch of nutmeg and whisk until melted.
Spoon sauce over gnocchi, sprinkle with Grana Padano and serve.
Video
Notes
*Nutrition info includes the sauce.
Nutrition
Calories:
336
kcal
|
Carbohydrates:
6
g
|
Protein:
17
g
|
Fat:
27
g
|
Saturated Fat:
14
g
|
Cholesterol:
117
mg
|
Sodium:
619
mg
|
Potassium:
249
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
840
IU
|
Vitamin C:
19.3
mg
|
Calcium:
328
mg
|
Iron:
0.8
mg