Cauliflower Gnocchi Recipe

It’s so good served with tomatoes and topped with parmesan cheese you’ll wonder if it’s really a low-carb dish. With only 8g of net carbs, we guarantee that it is.

Ingredients: 

• 2½ cups parmesan cheese, grated 
• 2 tbsp almond flour
• 1 pinch salt 
• 1 pinch ground black pepper
• ¼ cup canned tomatoes, chopped 
• 1½ tbsp olive oil 
• ⅔ small cauliflower, cut into florets
• 1 tbsp psyllium husk powder
• 1½ tbsp nutritional yeast
• 1 pinch dried basil

Instructions: 

1. Bring a pot over medium heat to a boil and add the cauliflower. Cook for 5–8 minutes until tender. Drain in a colander for 2 minutes.
2. In a food processor, add the cauliflower, almond flour (save a pinch for later), and psyllium husk powder. Pulse until a dough forms. 
3. Dust the surface with almond flour. Roll the dough into a thin rope and cut into 1in/2.5cm gnocchi pieces.
4. Heat a frying pan with olive oil over medium heat. Add the gnocchi. Cook for 1–2 minutes, stirring occasionally, until golden brown.
5. Then add the canned tomatoes, nutritional yeast, dried basil, salt, and ground black pepper. Cook for an additional 3–5 minutes, stirring occasionally.
6. Serve the gnocchi in a serving bowl and top with parmesan cheese. Enjoy!

*NOTE: Feel free to use frozen cauliflower.

**NOTE: Feel free to garnish the meal with fresh herbs or sprouts of your choice.