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Low carb cauliflower gnocchi

Low carb cauliflower gnocchi

Low carb cauliflower gnocchi

Preparation time: 30 min.
Baking time: 10 min.
2 portions

Cauliflower gnocchi, the low carb variation of the Italian classic! That's right, you read it correctly! Italian gnocchi is traditionally made with boiled potatoes and flour. Unfortunately, that means the dish is also high in carbohydrates. But Melanie from Meladolcevita has the solution. She made this delicious gnocchi using cauliflower and used Steviala almond flour and Steviala coconut flour for it. This way, you can still enjoy this Italian classic, but in a low carb version!


Low carb cauliflower gnocchi

  • 500 grams cauliflower rice
  • 50 grams Steviala almond flour
  • 1 egg yolk
  • 50 grams Parmesan cheese
  • 5 grams arrowroot powder
  • salt and pepper to taste
  • 20 grams Steviala coconut flour

Baking supplies

  • oil for frying
  • large pan
  • immersion blender
  • kitchen towel


Making low carb cauliflower gnocchi

First, start by cooking the cauliflower rice until it becomes soft. Then drain the water. Then, puree the cauliflower rice with an immersion blender until it becomes a cauliflower puree. Place the cauliflower puree in a kitchen towel and squeeze out all the water. When you think all the water is out, give it one more squeeze. Usually, some moisture still comes out. Let it cool completely. Then, add the Steviala almond flour, egg yolk, Parmesan cheese, arrowroot powder, and seasonings to the cauliflower puree. Knead this mixture into a smooth dough ball.

Dust your work surface with Steviala coconut flour and roll out the cauliflower dough into a thin log. Cut small pieces from it. For an attractive texture, run the balls along a fork. Then, fry the low carb cauliflower gnocchi in oil until they turn golden brown on both sides. Finally, serve the low carb cauliflower gnocchi with your favorite pasta sauce, such as tomato sauce or green pesto.

Nutritional values per portion

  • Calorieën: 168
  • Carbohydrates: 4,5
  • Fats: 22,85
  • Proteins: 14,5
This recipe was written by: Meladolcevita

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