Description
A delicious low carb version of gnocchi served with fresh pesto sauce.
Ingredients
Scale
- 2 cups cauliflower, riced
- 1 cup almond flour
- 1/2 cup mozzarella cheese, shredded
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup pesto sauce
- 1/4 cup parmesan cheese, grated
Instructions
- Steam the riced cauliflower until tender, about 5 minutes.
- In a bowl, combine steamed cauliflower, almond flour, mozzarella cheese, egg, salt, and pepper; mix until a dough forms.
- Shape the dough into small gnocchi shapes and cook in boiling water until they float.
- Drain and toss the gnocchi with pesto sauce.
- Serve topped with grated parmesan cheese.
Notes
- To make it vegan, substitute the egg with a flax egg.
- Store leftover gnocchi in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: boil, mix, steam
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg