Gnocchi di Cauliflower

Gnocchi di Cauliflower is a deliciously light twist on traditional gnocchi, made from cauliflower for a keto-friendly option. These tender dumplings are perfect for soaking up your favorite sauces, making them a satisfying lunch choice.

Ingredients

• Cauliflower - 300 grams
• Almond flour - 50 grams
• Egg - 1 large
• Parmesan cheese (grated) - 30 grams
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Garlic (minced) - 1 clove
• Fresh basil (chopped) - 2 tablespoons

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the cauliflower into florets and steam until tender, about 10 minutes.
3. Drain the cauliflower well and let it cool slightly before processing.
4. In a food processor, blend the cauliflower until smooth, then transfer to a bowl.
5. Add the almond flour, egg, Parmesan cheese, salt, and black pepper to the bowl with the cauliflower and mix well until a dough forms.
6. Lightly flour a clean surface with almond flour and roll the dough into logs about 1.5 cm thick.
7. Cut the logs into 2 cm pieces to form the gnocchi.
8. Bring a pot of salted water to a boil and gently drop in the gnocchi, cooking until they float to the surface, about 2-3 minutes.
9. In a skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
10. Add the cooked gnocchi to the skillet and sauté for another 2-3 minutes until lightly golden.
11. Serve garnished with fresh basil.

Nutrition

• Calories: 280
• Protein: 10 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in fiber and vitamins, supporting digestive health.

Tags