Prep time: - Cook time: - Total time:
1 ½ cup cauliflower rice, frozen, thawed
1 container (475 g) light ricotta cheese
1 cup coconut flour
½ cup parmesan cheese
1 egg yolk
1 tsp salt
¼ tsp pepper
2 tbsp olive oi
1 clove garlic, minced
1/2 cup fresh parsley, chopped
Place your thawed, squeezed dried riced cauliflower into a food processor and add remaining ingredients.
Pulse until combined well and it forms like a dough.
Place a piece of parchment paper on your work surface. Wet fingers and form a 15 inch long log. Cut the log in half lengthwise so the width of the dough is 1/2 inch.
Cut 1 inch pieces from the log, you should be able to make 24 gnocchi. Place them on a parchment lined baking sheet. Using the back side of a fork, roll over the gnocchi to see the fork lines. Freeze for 1 hour or until ready to use.
When ready to cook, heat a medium sized skillet with olive oil and garlic.
From freezer, place no more than 12 gnocchi into the hot skillet.
Sautee just 2 minutes or until browned on each side and heated through. Sprinkle with fresh chopped parsley.