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Cauliflower Gnocchi

  • 3 cup riced cauliflower

  • 1 cup shredded mozzarella (or dairy free cheese)

  • 2 egg yolks

  • 1 cup grated Parmesan or nutritional yeast

  • 1/3 cup almond flour

  • Kosher salt


  1. Microwave riced cauliflower for 3 minutes to steam. Let cool slightly, then squeeze out as much excess moisture as possible using a clean kitchen towel. (This is important!)

  2. Transfer cauliflower to a large bowl.

  3. Melt mozzarella in the microwave for 1 minute.

  4. Stir egg yolks, Parmesan, and almond flour into riced cauliflower, then season with salt. Stir in melted mozzarella.

  5. Divide dough into 4 balls and refrigerate until firm, about 10 minutes. Roll out each ball into long logs and slice into gnocchi. Gently press a fork on top of each gnocchi to create grooves. Refrigerate until ready to cook. In a large pot of boiling salted water, cook gnocchi 1 minute. Drain immediately.

  6. Serve with marinara sauce and garnish with more Parmesan and parsley. SHOWN WITH SAUTEED KALE. Serves 6

NOTES: You can use regular flour but avoid using gluten-free all-purpose flour. They did not turn out as well.

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