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Cauliflower Gnocchi
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Not boiled, like other gnocchis which can take a lot of time and mess, these are broiled to make a succulent cheesy bite; they are quite delicious and makes 4 dozen

Servings: 6
Ingredients
  • 3 -12 Ounce Bags Riced Cauliflower Steamed
  • 2 Cups Shredded Cheese, mixed varieties You can use any type you want, I had on hand cheddar and swiss, the recipe called for mozarella
  • 1 Cup Parmesan Cheese, Shredded
  • 1/3 Cup Almond Flour, extra for rolling
  • Kosher Salt, to taste
  • 2 Eggs Lightly beaten
Instructions

  1. Steam riced cauliflower until tender, I used an instant pot on 3 minutes

    After steaming, dump out onto a clean dish towel and squeeze the moisture out

  2. Cool slightly, and dump on a clean kitchen towel and squeeze out as much moisture as possible. This is important to do, so the gnocchi sticks together. Transfer squeezed cauliflower to a large bowl

  3. While the cauliflower is still hot, add 2 Cups of shredded cheese, eggs, almond flour, and  1 Cup of parmesan cheese. Season with salt and mix together with your hands.

  4. Form into four balls and refrigerate until firm on a cookie sheet, about 30 minutes

  5. Roll out each ball into a log abour 9" long and 1" wide on cutting board dusted with more almond flour 

  6. Slice with a sharp knife into 1" pieces and place on greased cookie sheets

  7. Brush with butter and bake for about 10 minutes. Finish up under the broiler for a minute until brown 

  8. Garnish with microgreens or other greens like spinach