Ingredients
3 c. riced cauliflower
2 c. shredded mozzarella
2 egg yolks
1 c. grated Parmesan, plus more for serving
1/3 c. almond flour
Kosher salt
Marinara sauce, warmed, for serving
Freshly chopped parsley, for garnish
Preparation
Step 1Microwave riced cauliflower for 3 minutes to steam. Let cool slightly, then squeeze out as much excess moisture as possible using a clean kitchen towel. (This is important!) Transfer cauliflower to a large bowl. Step 2Melt mozzarella in the microwave for 1 minute. Step 3
Stir egg yolks, Parmesan, and almond flour into riced cauliflower, then season with salt. Stir in melted mozzarella. (You may need to use your hands to fully incorporate all ingredients!)Step 4Divide dough into 4 balls and refrigerate until firm, about 10 minutes.
Roll out each ball into long logs and slice into gnocchi. Gently press a fork on top of each gnocchi to create grooves. Refrigerate until ready to cook. Step 5In a large pot of boiling salted water, cook gnocchi 1 minute. Drain immediately. Step 6Serve with marinara sauce and garnish with more Parmesan and parsley.
Or, switch things up and skip the marinara sauce in favor for alfredo sauce, pesto, vodka sauce, or brown butter. Editor’s Note: This recipe was updated on December 23, 2020. BUY NOW Cuisinart 4-Quart Saucepan, $47, amazon.com
