Keto Cauliflower Gnocchi Bites

Name: Keto Cauliflower Gnocchi Bites
Prep time: 40 min
Cook time: 20 min
Yield: 8

keto cauliflower gnocchi low-carb appetizers gluten-free italian vegetarian

Appetizers

These crispy keto-friendly gnocchi bites made from cauliflower and almond flour are pan-fried until golden and served with garlic butter and fresh herbs, delivering all the comfort with only 3g net carbs per serving.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 40 Cook: 20

Ingredients

600g1 large head cauliflower florets (about 1 large head)
200g2 cups super-fine almond flour
100g1 cup Parmesan cheese, finely grated
115g1 cup mozzarella cheese, shredded
2 large2 large eggs, beaten
5ml1 tsp garlic powder
10ml2 tsp Italian seasoning
2.5ml1/2 tsp xanthan gum (optional, for binding)
5ml1 tsp salt
2.5ml1/2 tsp freshly ground black pepper
60ml1/4 cup olive oil (for frying)
60g1/4 cup unsalted butter
4 cloves4 cloves garlic, minced
12 leaves12 leaves fresh sage leaves
30ml2 tbsp fresh parsley, chopped
5ml1 tsp lemon zest
1.25ml1/4 tsp red pepper flakes
for servingfor serving extra Parmesan for serving

Instructions

Steam 600g1 large head cauliflower florets (about 1 large head) until very tender, about 12-15 minutes. Drain thoroughly.
Transfer hot cauliflower to clean kitchen towel. Once cool enough to handle, squeeze out as much moisture as possible. This step is crucial - cauliflower should be very dry.
Rice cauliflower in food processor until very fine. Transfer to large bowl.
Add 200g2 cups super-fine almond flour, 100g1 cup Parmesan cheese, 115g1 cup mozzarella cheese, 2 large2 large eggs, 5ml1 tsp garlic powder, 10ml2 tsp Italian seasoning, 2.5ml1/2 tsp xanthan gum (optional if using, 5ml1 tsp salt, and 2.5ml1/2 tsp freshly ground black pepper. Mix thoroughly until dough forms.
If dough is too wet, add more almond flour 15ml (1 tbsp) at a time. Dough should be firm but pliable.
Divide dough into 4 portions. On almond flour-dusted surface, roll each portion into ropes about 2cm (3/4-inch) thick.
Cut ropes into 2cm (3/4-inch) pieces to form gnocchi. Optional: roll each piece down the back of a fork for traditional ridges.
Heat 60ml1/4 cup olive oil (for frying) in large skillet over medium-high heat. Working in batches, fry gnocchi for 2-3 minutes per side until golden brown and crispy.
Transfer cooked gnocchi to paper towel-lined plate.
In same skillet, melt 60g1/4 cup unsalted butter. Add 4 cloves4 cloves garlic and 12 leaves12 leaves fresh sage leaves, cooking until garlic is fragrant and sage is crispy, about 2 minutes.
Add 1.25ml1/4 tsp red pepper flakes and return gnocchi to pan, tossing to coat in garlic butter.
Remove from heat, add 30ml2 tbsp fresh parsley and 5ml1 tsp lemon zest. Serve immediately with for servingfor serving extra Parmesan for serving.

Ingredients

id: cauliflower_florets metric: 600g imperial: 1 large head name: cauliflower florets (about 1 large head)
id: almond_flour metric: 200g imperial: 2 cups name: super-fine almond flour
id: parmesan_cheese metric: 100g imperial: 1 cup name: Parmesan cheese, finely grated
id: mozzarella_cheese metric: 115g imperial: 1 cup name: mozzarella cheese, shredded
id: eggs metric: 2 large imperial: 2 large name: eggs, beaten
id: garlic_powder metric: 5ml imperial: 1 tsp name: garlic powder
id: italian_seasoning metric: 10ml imperial: 2 tsp name: Italian seasoning
id: xanthan_gum metric: 2.5ml imperial: 1/2 tsp name: xanthan gum (optional, for binding)
id: salt metric: 5ml imperial: 1 tsp name: salt
id: black_pepper metric: 2.5ml imperial: 1/2 tsp name: freshly ground black pepper
id: olive_oil metric: 60ml imperial: 1/4 cup name: olive oil (for frying)
id: butter metric: 60g imperial: 1/4 cup name: unsalted butter
id: garlic_cloves metric: 4 cloves imperial: 4 cloves name: garlic, minced
id: fresh_sage metric: 12 leaves imperial: 12 leaves name: fresh sage leaves
id: fresh_parsley metric: 30ml imperial: 2 tbsp name: fresh parsley, chopped
id: lemon_zest metric: 5ml imperial: 1 tsp name: lemon zest
id: red_pepper_flakes metric: 1.25ml imperial: 1/4 tsp name: red pepper flakes
id: extra_parmesan metric: for serving imperial: for serving name: extra Parmesan for serving

Instructions

Steam {cauliflower_florets} until very tender, about 12-15 minutes. Drain thoroughly.
Transfer hot cauliflower to clean kitchen towel. Once cool enough to handle, squeeze out as much moisture as possible. This step is crucial - cauliflower should be very dry.
Rice cauliflower in food processor until very fine. Transfer to large bowl.
Add {almond_flour}, {parmesan_cheese}, {mozzarella_cheese}, {eggs}, {garlic_powder}, {italian_seasoning}, {xanthan_gum} if using, {salt}, and {black_pepper}. Mix thoroughly until dough forms.
If dough is too wet, add more almond flour 15ml (1 tbsp) at a time. Dough should be firm but pliable.
Divide dough into 4 portions. On almond flour-dusted surface, roll each portion into ropes about 2cm (3/4-inch) thick.
Cut ropes into 2cm (3/4-inch) pieces to form gnocchi. Optional: roll each piece down the back of a fork for traditional ridges.
Heat {olive_oil} in large skillet over medium-high heat. Working in batches, fry gnocchi for 2-3 minutes per side until golden brown and crispy.
Transfer cooked gnocchi to paper towel-lined plate.
In same skillet, melt {butter}. Add {garlic_cloves} and {fresh_sage}, cooking until garlic is fragrant and sage is crispy, about 2 minutes.
Add {red_pepper_flakes} and return gnocchi to pan, tossing to coat in garlic butter.
Remove from heat, add {fresh_parsley} and {lemon_zest}. Serve immediately with {extra_parmesan}.

Tips

Moisture is the Enemy: The drier your cauliflower, the better your gnocchi will hold together. Consider roasting cauliflower instead of steaming for even less moisture.

Make-Ahead: Form gnocchi and freeze on parchment-lined tray. Once frozen, transfer to bags and fry directly from frozen.

Binding Help: If gnocchi fall apart, add an extra egg or more cheese. The xanthan gum helps but isn't essential.

Serving Sauces: Try with marinara, pesto, or brown butter with crispy prosciutto for variety.

Texture Tip: Don't overcrowd pan when frying - gnocchi need space to crisp properly.

Storage: Cooked gnocchi keep 3 days refrigerated. Reheat in skillet with butter for best results.

Nutritional Info: Each serving (about 10 pieces) contains approximately 3g net carbs, making them perfect for keto diets.

Alternative Method: Bake at 200°C (400°F) for 20 minutes, flipping halfway, for a hands-off approach.