Keto gnocchi with homemade pesto

Keto gnocchi with homemade pesto

Here's a fabulous keto recipe for an — almost — traditional Italian gnocchi. We skipped the potatoes and loaded up on cauliflower, serving these little delicious pillows with a tasty homemade pesto. It's totally worth the extra effort!

Keto gnocchi with homemade pesto

Here's a fabulous keto recipe for an — almost — traditional Italian gnocchi. We skipped the potatoes and loaded up on cauliflower, serving these little delicious pillows with a tasty homemade pesto. It's totally worth the extra effort!
USMetric
4 servingservings

Ingredients

  • ½ lb 225 g cauliflower
  • 3 oz. 75 g parmesan cheese
  • 1 cup 225 ml (110 g) almond flour
  • 2 2 egg yolkegg yolks
  • 1 tsp 1 tsp onion powder (optional)
  • 1 tsp 1 tsp (2.5 g) ground psyllium husk powder or xanthan gum
  • ½ tsp ½ tsp salt
  • ½ lb 225 g (475 ml) shredded cheese
  • 2 tbsp 2 tbsp olive oil or butter
Pesto
  • 23 cup 150 ml olive oil, divided
  • 3 oz. 75 g parmesan cheese
  • 2 oz. 50 g pine nuts
  • 1 oz. 30 g fresh basil
  • 1 1 garlic clovegarlic cloves
  • salt and ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Wash and clean the cauliflower and divide into small florets. Steam for a few minutes or microwave until soft. Blend in a food processor on high setting until smooth.
  2. Place cauliflower puree on a clean kitchen towel. Gather up the towel's ends and squeeze out as much liquid as possible. The drier the better, don't skip this step.
  3. Transfer the cauliflower back in the food processor. Add the rest of the ingredients, except the shredded cheese. Pulse until combined.
  4. Microwave the shredded cheese for a few minutes, until melted. You can also gently melt in a saucepan on medium-low heat, while stirring continuously.
  5. Add the melted cheese in the food processor and pulse with the cauliflower mixture until you get a smooth dough.
  6. Shape one roll per person and allow to cool completely in the refrigerator or freezer, at least for 1 hour.
  7. Form 12 small balls out of each roll. Gently press with a fork to create small stripes, if you wish.
  8. Heat butter or olive oil in a frying pan. Fry the gnocchi over medium-high heat until thoroughly warmed.
  9. Mix all the ingredients for the pesto with only a few tablespoons of the oil. Use a food processor or a blender. Add the rest of the oil and mix a bit more.

Tip!

Instead of the pesto, you can serve the gnocchi with a sugar-free tomato sauce and finely chopped fresh parsley. You can also try mixing sour cream, tomato paste and Ranch seasoning for an extra touch of flavor!

You can reheat the gnocchi by frying in butter on medium heat or reheating in a warm sauce.

You can store in the refrigerator up to one week and you can also freeze it.

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial

17 comments

  1. Monica
    Thanks Dietdoctor for sharing with yr heart. I’ve very high bad cholesterol. Is Keto Diet ok? Is Keto Pills harmful? Also, is oatmeal considered Carbo?
  2. Carol
    As far as I know oatmeal is a high carb option.
  3. Amanda
    Ketogenic diets are preferred in nearly all cases, from the years of research I have done. I am not a doctor, so the decision is yours to make.
    Keto 'pills' and other keto suplement products are not necessary, and may be detrimental.

    Oatmeal is very Carby.

  4. Belinda
    I would recommend frying the gnocchi. I boiled them but they didn't keep their shape. Delicious recipe though!
    Reply: #8
  5. Kathy
    I really want someone to make this for me. I think it would be delicious. Seems a bit complicated with the step where you have to squeeze the puréed cauliflower in a tea towel. I wonder if a nut bag would work to get the moisture out? I might opt for puréed cauliflower tonight with some saucy chicken to avoid all the extra steps. :) thanks for the recipe though, I might try it one day!
  6. andrew
    Trying these tonight! To freeze would you boil them first or wait until you defrost them?
    Reply: #7
  7. Kristin Parker Team Diet Doctor

    Trying these tonight! To freeze would you boil them first or wait until you defrost them?

    You may wish to freeze them before boiling, but we have not experimented with that either way.

  8. Jany
    I tried this recipe tonight, so easy to do! But, so disappointing to see the result once cooked in the boiling water, I cooked them just a minute, but they were all melted. The taste was extraordinary. Next time I just fry them for a few minutes in olive oil. I hope I will have better results.
  9. Kasia
    I fried them and managed to keep sort of a shape. Very cheesy, I wish there was more cauliflower in it and less cheese.
  10. Allisa Finch
    What sort of "shredded cheese" are y'all using for this? Something mild and white, like a white cheddar? Or just more parmesan?
  11. Tatjana
    Tried it tonight. Prepared evening before, stored in fridge. I gave gently boiling a try but they very quickly began to dissolve and frying made it worse and melted them. So you end up with a nice tasting blob of what is supposed to be gnocchi. There is room for improvement.
  12. Dawn
    I found these incredibly fiddly and difficult to make... they lost their shape in the boiling and simply became mush. I love the diet doctor recipes but I won’t ever be making this one again... sorry- it just was too difficult for me.
  13. Sarah
    I found the same thing they completely disintegrated in the water so I will flatten and fry next time. They tasted lovely though, rich and cheesy!
  14. Ally
    I had the same experience-after all that work they disintegrated when they went into the water. Second batch I fried in a skillet in hot olive oil. They are fragile, but it worked and were tasty with a cheesy crust!
    I used cheddar. The flavor is great, but wondering if mozzarella would have held together better?
    I have loved every recipe made in this site. This was disappointing. Too much work for the result as is. Perhaps with better directions (more thorough) or ingredient changes?
  15. Amanda
    I had the same result. Dissolved as soon as they were in the boiling water. I think I'll get next time.
  16. Val
    Not sure what I am missing, but I don't see in the recipe that the gnocchi must go in boiling water? They are fried in oil.
    Reply: #17
  17. Kristin Parker Team Diet Doctor

    Not sure what I am missing, but I don't see in the recipe that the gnocchi must go in boiling water? They are fried in oil.

    Several of our recipes have been updated recently to help make them more awesome, it looks like this was one of those lucky recipients of updates and upgrades to make the final dish better.

Leave a reply

Reply to comment #0 by