Keto Cauliflower Gnocchi with Brown Butter Sauce

Name: Keto Cauliflower Gnocchi with Brown Butter Sauce
Prep time: 45 min
Cook time: 25 min
Yield: 6

keto cauliflower gnocchi low-carb italian appetizers gluten-free brown-butter

Appetizers

These pillowy keto gnocchi made from cauliflower and almond flour are pan-fried until crispy and tossed in nutty brown butter with sage and hazelnuts, creating an elegant low-carb appetizer with only 4g net carbs per serving.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 45 Cook: 25

Ingredients

1 large head (750g)1 large head (1.5 lbs) cauliflower, cut into florets
240g2 1/2 cups super-fine almond flour
75g3/4 cup Parmesan cheese, finely grated
60g1/2 cup whole milk mozzarella, shredded
1 large1 large egg, beaten
5ml1 tsp garlic powder
7.5ml1 1/2 tsp salt
1.25ml1/4 tsp ground nutmeg
2.5ml1/2 tsp xanthan gum (optional)
115g1/2 cup unsalted butter
20 leaves20 leaves fresh sage leaves
60g1/2 cup hazelnuts, chopped and toasted
15ml1 tbsp fresh lemon juice
30ml2 tbsp olive oil (for frying)
to tasteto taste freshly ground black pepper
for servingfor serving Parmesan cheese, shaved

Instructions

Steam 1 large head (750g)1 large head (1.5 lbs) cauliflower florets until very tender, about 15 minutes. Drain thoroughly.
Spread hot cauliflower on clean kitchen towels. Once cool enough to handle, squeeze out as much moisture as possible. Cauliflower must be very dry.
Process dried cauliflower in food processor until very fine, like rice.
Transfer to bowl and add 240g2 1/2 cups super-fine almond flour, 75g3/4 cup Parmesan cheese, 60g1/2 cup whole milk mozzarella, 1 large1 large egg, 5ml1 tsp garlic powder, 7.5ml1 1/2 tsp salt, 1.25ml1/4 tsp ground nutmeg, and 2.5ml1/2 tsp xanthan gum (optional) if using.
Mix until dough forms. If too wet, add almond flour 15ml (1 tbsp) at a time. Dough should hold together but not be sticky.
Divide dough into 4 portions. On almond flour-dusted surface, roll each into rope about 2cm (3/4-inch) thick.
Cut into 2.5cm (1-inch) pieces. Optional: roll each down fork tines for traditional ridges.
Bring large pot of salted water to gentle boil. Working in batches, cook gnocchi until they float, about 2-3 minutes. Remove with slotted spoon.
Heat 30ml2 tbsp olive oil (for frying) in large skillet over medium-high heat. Fry boiled gnocchi in batches until golden and crispy, about 2-3 minutes per side.
In separate large skillet, melt 115g1/2 cup unsalted butter over medium heat. Add 20 leaves20 leaves fresh sage leaves leaves and cook until butter turns golden brown and smells nutty, about 3-4 minutes.
Add 60g1/2 cup hazelnuts and cook 30 seconds. Add 15ml1 tbsp fresh lemon juice and swirl pan.
Add crispy gnocchi to brown butter sauce, tossing gently to coat.
Season with to tasteto taste freshly ground black pepper and serve immediately topped with for servingfor serving Parmesan cheese.

Ingredients

id: cauliflower metric: 1 large head (750g) imperial: 1 large head (1.5 lbs) name: cauliflower, cut into florets
id: almond_flour metric: 240g imperial: 2 1/2 cups name: super-fine almond flour
id: parmesan_cheese metric: 75g imperial: 3/4 cup name: Parmesan cheese, finely grated
id: mozzarella metric: 60g imperial: 1/2 cup name: whole milk mozzarella, shredded
id: egg metric: 1 large imperial: 1 large name: egg, beaten
id: garlic_powder metric: 5ml imperial: 1 tsp name: garlic powder
id: salt metric: 7.5ml imperial: 1 1/2 tsp name: salt
id: nutmeg metric: 1.25ml imperial: 1/4 tsp name: ground nutmeg
id: xanthan_gum metric: 2.5ml imperial: 1/2 tsp name: xanthan gum (optional)
id: butter metric: 115g imperial: 1/2 cup name: unsalted butter
id: fresh_sage metric: 20 leaves imperial: 20 leaves name: fresh sage leaves
id: hazelnuts metric: 60g imperial: 1/2 cup name: hazelnuts, chopped and toasted
id: lemon_juice metric: 15ml imperial: 1 tbsp name: fresh lemon juice
id: olive_oil metric: 30ml imperial: 2 tbsp name: olive oil (for frying)
id: black_pepper metric: to taste imperial: to taste name: freshly ground black pepper
id: parmesan_shaved metric: for serving imperial: for serving name: Parmesan cheese, shaved

Instructions

Steam {cauliflower} florets until very tender, about 15 minutes. Drain thoroughly.
Spread hot cauliflower on clean kitchen towels. Once cool enough to handle, squeeze out as much moisture as possible. Cauliflower must be very dry.
Process dried cauliflower in food processor until very fine, like rice.
Transfer to bowl and add {almond_flour}, {parmesan_cheese}, {mozzarella}, {egg}, {garlic_powder}, {salt}, {nutmeg}, and {xanthan_gum} if using.
Mix until dough forms. If too wet, add almond flour 15ml (1 tbsp) at a time. Dough should hold together but not be sticky.
Divide dough into 4 portions. On almond flour-dusted surface, roll each into rope about 2cm (3/4-inch) thick.
Cut into 2.5cm (1-inch) pieces. Optional: roll each down fork tines for traditional ridges.
Bring large pot of salted water to gentle boil. Working in batches, cook gnocchi until they float, about 2-3 minutes. Remove with slotted spoon.
Heat {olive_oil} in large skillet over medium-high heat. Fry boiled gnocchi in batches until golden and crispy, about 2-3 minutes per side.
In separate large skillet, melt {butter} over medium heat. Add {fresh_sage} leaves and cook until butter turns golden brown and smells nutty, about 3-4 minutes.
Add {hazelnuts} and cook 30 seconds. Add {lemon_juice} and swirl pan.
Add crispy gnocchi to brown butter sauce, tossing gently to coat.
Season with {black_pepper} and serve immediately topped with {parmesan_shaved}.

Tips

Cauliflower Dryness: This is the most critical step. Consider roasting cauliflower at 200°C (400°F) for 20 minutes instead of steaming for even less moisture.

Texture Testing: Test cook one gnocchi before shaping all. If it falls apart, add more binding (egg or cheese).

Make-Ahead: Form gnocchi and freeze on parchment-lined tray. Boil directly from frozen, adding 1-2 minutes to cooking time.

Brown Butter Watch: Butter can go from brown to burnt quickly. Swirl pan frequently and remove from heat as soon as it's golden.

Sage Leaves: Fry extra sage leaves in the brown butter until crispy for garnish.

Sauce Variations: Try with marinara, pesto, or cream sauce. All pair beautifully with these gnocchi.

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

Serving Size: As appetizer, plan 8-10 pieces per person. Double for main course portions.