Follow us 148.4k
Love gnocchi but can't have them on a keto diet? Just like pasta, these traditional Italian potato dumplings have long been on my readers' wish list, and I've got recipes for pasta dishes too!
I've been working on this recipe for weeks and I finally got a batch worth sharing. These keto gnocchi were more challenging to develop than keto spaghetti noodles which were not my original invention.
I've tested a total of seven batches of these keto gnocchi, more or less with the same ingredients but different amounts and techniques. My advice is that you do not use substitutions as I can't guarantee the same results. If there are any ingredients you can't use, ask me in the comments below and I'll do my best to help. There will be more variations to follow so keep an eye on any new recipes.
How To Make Low-Carb Cauliflower Gnocchi
We're using good old cauliflower as the best vegetable alternative to starchy potatoes. But cauliflower has a high water content so I cooked it and then drained as much water from it as possible. You will also want to avoid using any other liquids and wet ingredients to keep the dough from getting too moist. That's why I used egg powder instead of fresh egg. If you use fresh egg, you'll end up with mushy dough that will be impossible to work with.
I wanted to make sure these low-carb gnocchi taste savory so I avoided the usual low-carb options which include almond flour and coconut flour. That's why I used fine lupin flour.
The last key ingredients are bamboo fiber (or bamboo flour) xanthan gum which are both zero-carb. Bamboo fiber, which is very light, tasteless and odorless, is the ingredient that makes the dough thick and pliable without making it too dense. I haven't tested substitutions for bamboo fiber but I think you could try using 2 to 3 tablespoons of psyllium powder instead.
Finally, I cooked these keto gnocchi in butter which adds fantastic flavor. If you are lactose intolerant, try ghee or extra virgin olive oil instead.
How To Serve Keto Cauliflower Gnocchi
These Keto Gnocchi are not as chewy and moist as traditional potato gnocchi so it's best to always serve them with some sauce. Then add proteins, herbs and cheese and you are good to go! Try some of these options:
- Easy Marinara Sauce — tastes like the best pizza sauce you've ever tried!
- Keto Cheese Sauce if you prefer a creamier, more satisfying sauce.
- cooked chicken, prawns or meatballs like these Marinara Meatballs for extra protein
- grated cheese, especially Parmesan, Pecorino and Swiss cheese for protein and flavor
- cooked vegetables such as bell peppers, tomatoes, spinach, zucchini or aubergine for flavor and bulk
- fresh herbs such as basil, chives, parsley or thyme
Do They Taste Like Real Gnocchi?
A full disclaimer before you make these keto gnocchi. They do look close to traditional gnocchi but they do not taste the same way. The texture is less chewy, less moist and the flavor is different. As long as you don't set your expectations too high, they're a good alternative to potato gnocchi.
As for portion size, you won't need a lot. Compared to traditional potato gnocchi, these are a lot more satisfying so you won't need a large bowl to feel satisfied.
Finally, keep in mind that there are potential GI/tummy issues. If you are sensitive to lupin flour (or legumes in general), you may want to avoid this recipe altogether. If this is your case, I'll be sharing more keto gnocchi recipes in the next few months so stay tuned!
Follow us 148.4k
Hands-on Overall
Serving size 140 g/ 5 oz
Nutritional values (per 140 g/ 5 oz)
Net carbs6.1 grams
Protein20.8 grams
Fat16.2 grams
Calories283 kcal
Calories from carbs 10%, protein 33%, fat 57%
Total carbs30.8 gramsFiber24.7 gramsSugars4.1 gramsSaturated fat8.2 gramsSodium696 mg(30% RDA)Magnesium80 mg(20% RDA)Potassium780 mg(39% EMR)
Ingredients (makes 5 servings)
Instructions
- Cut the cauliflower into small florets. Place the florets in a steamer or a pot filled with boiling water and cook for 12 to 15 minutes. Remove the lid and let the steam escape while it cools down.
- When cool enough to touch, place the cauliflower florets in a cheesecloth or nut milk bag. Twist and turn to squeeze as much water out as you can. An 800 g (1.76 lb) cauliflower should yield 450 to 500 grams ( 1 to 1.1 lbs) or drained cauliflower.
- Grate the cheese and measure out all of the remaining ingredients.
- Place the drained cauliflower, lupin flour, parmesan cheese, egg powder, xanthan gum and salt into a blender. Process until smooth dough forms.
- Transfer to a bowl and slowly work in the bamboo fiber with a rubber spatula, a tablespoon at a time. Cover with a cling film and place in the fridge for an hour or overnight.
- When ready, tip the dough on a rolling mat. Wet your hands and form a small log. Starting from the middle, cut the log into eight roughly equal pieces.
- Sprinkle a small amount of the leftover lupin flour on the mat (silicon mats are easy to work with). Using both of your hands, roll the dough into 8 long thin strands, 40 cm (16 inch) each, sprinkling with lupin flour as you roll each one of them.
- Cut into small pieces, about 2 1/2 cm (1 inch) each. Use a gnocchi board to roll each piece, pressing as you go. This will create the traditional decorative embossed pattern.
Note: If you don't have a gnocchi board, use the back of a dinner fork, holding it at a 90 degree angle with the tips of the tines touching the chopping board. Roll each piece of the dough down the tines to create the same embossed pattern. If you don't plan to cook them immediately, the raw "gnocchi" can be kept in the fridge for up to 4 days.
- To cook the gnocchi, grease a medium-large skillet with 1 to 2 tablespoons of butter. Once hot (the gnocchi should sizzle as you add them), add about a quarter of the gnocchi, or as many as you can fit in one layer. Cook on medium heat until golden and then flip on the other side. You should be cooking them for 6 to 8 minutes per each side.
- Once cooked, remove from the heat and keep warm. Cook the remaining gnocchi, greasing the pan as needed between each batch. Store in the fridge for up to 5 days or freeze for up to 6 months.
- Serve just like you would gnocchi — with pasta sauces, cooked chicken or shrimps, cooked veggies, fresh herbs and grated parmesan. (Check recipe tips above for suggestions.)
Ingredients
Instructions
- Cut the cauliflower into small florets. Place the florets in a steamer or a pot filled with boiling water and cook for 12 to 15 minutes. Remove the lid and let the steam escape while it cools down.
- When cool enough to touch, place the cauliflower florets in a cheesecloth or nut milk bag. Twist and turn to squeeze as much water out as you can. An 800 g (1.76 lb) cauliflower should yield 450 to 500 grams ( 1 to 1.1 lbs) or drained cauliflower.
- Grate the cheese and measure out all of the remaining ingredients.
- Place the drained cauliflower, lupin flour, parmesan cheese, egg powder, xanthan gum and salt into a blender. Process until smooth dough forms.
- Transfer to a bowl and slowly work in the bamboo fiber with a rubber spatula, a tablespoon at a time. Cover with a cling film and place in the fridge for an hour or overnight.
- When ready, tip the dough on a rolling mat. Wet your hands and form a small log. Starting from the middle, cut the log into eight roughly equal pieces.
- Sprinkle a small amount of the leftover lupin flour on the mat (silicon mats are easy to work with). Using both of your hands, roll the dough into 8 long thin strands, 40 cm (16 inch) each, sprinkling with lupin flour as you roll each one of them.
- Cut into small pieces, about 2 1/2 cm (1 inch) each. Use a gnocchi board to roll each piece, pressing as you go. This will create the traditional decorative embossed pattern.
Note: If you don't have a gnocchi board, use the back of a dinner fork, holding it at a 90 degree angle with the tips of the tines touching the chopping board. Roll each piece of the dough down the tines to create the same embossed pattern. If you don't plan to cook them immediately, the raw "gnocchi" can be kept in the fridge for up to 4 days.
- To cook the gnocchi, grease a medium-large skillet with 1 to 2 tablespoons of butter. Once hot (the gnocchi should sizzle as you add them), add about a quarter of the gnocchi, or as many as you can fit in one layer. Cook on medium heat until golden and then flip on the other side. You should be cooking them for 6 to 8 minutes per each side.
- Once cooked, remove from the heat and keep warm. Cook the remaining gnocchi, greasing the pan as needed between each batch. Store in the fridge for up to 5 days or freeze for up to 6 months.
- Serve just like you would gnocchi — with pasta sauces, cooked chicken or shrimps, cooked veggies, fresh herbs and grated parmesan. (Check recipe tips above for suggestions.)
Nutrition (per serving, 140 g/ 5 oz)
Calories283kcal
Net Carbs6.1g
Carbohydrates30.8g
Protein20.8g
Fat16.2g
Saturated Fat8.2g
Fiber24.7g
Sugar4.1g
Sodium696mg
Magnesium80mg
Potassium780mg
Detailed nutritional breakdown (per 140 g/ 5 oz)
Do you like this recipe? Share it with your friends!
