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Cauliflower Ricotta Gnocchi

Updated: Oct 18, 2021

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

1 egg yolk

1 tsp salt

¼ tsp pepper

For cooking:

2 tbsp olive oi

1 clove garlic, minced

1/2 cup fresh parsley, chopped

  1. Place your thawed, squeezed dried riced cauliflower into a food processor and add remaining ingredients.

  2. Pulse until combined well and it forms like a dough.

  3. 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.

  4. 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.

  5. When ready to cook, heat a medium sized skillet with olive oil and garlic.

  6. From freezer, place no more than 12 gnocchi into the hot skillet.

  7. Sautee just 2 minutes or until browned on each side and heated through. Sprinkle with fresh chopped parsley.


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