Low-Carb Cauliflower Gnocchi

Step 1Cut 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.

Step 2When 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.

Step 3Grate the cheese and measure out all of the remaining ingredients.

Step 4Place the drained cauliflower, lupin flour, parmesan cheese, egg powder, xanthan gum and salt into a blender. Process until smooth dough forms.

Step 5Transfer 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.

Step 6When 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.

Step 7Sprinkle 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.

Step 8Cut 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.

Step 9To 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.

Step 10Once 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.

Step 11Serve 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.)