Gnocchi is typically made with potatoes, a keto diet no-no. But we found a way to enjoy this Italian comfort food using cauliflower as a starch stand-in—and we might like this version even better than the original! Each gnocchi is pillowy soft and a drizzle of brown butter scented with woody thyme doesn’t hurt, either.
Yield: 2 to 3 servings
Active Time: 25 minutes
Total Time: 1 hour and 10 minutes
For the gnocchi:
1 tablespoon plus 1 teaspoon sea salt
8 cups cauliflower florets
3 ounces cream cheese, room temperature
½ cup Thrive Market Almond Flour
¼ cup Thrive Market Organic Coconut Flour, plus more for dusting
2 egg yolks
½ cup grated parmesan cheese
For the sauce:
6 tablespoons unsalted butter
2 tablespoons thyme leaves
1 teaspoon salt
Make the gnocchi:
Add 1 tablespoon salt to a large pot of boiling water. Stir in the cauliflower and cook until tender, about 15 minutes; drain. Place florets on a clean dish towel and squeeze out any excess water.
Place strained cauliflower, cream cheese, almond flour, coconut flour, egg yolks, parmesan, and remaining 1 teaspoon salt in a food processor; pulse until dough forms. Lightly dust a work surface with coconut flour and dump out dough; gently form it into a disc. If the dough seems wet, sprinkle with 1 tablespoon coconut flour at a time, until the dough comes together easily. Cut dough into 5 pieces and roll into ¾-inch thick logs, then slice logs into 1-inch pieces. Gently press the back of each piece with a fork to add ridges to the gnocchi. Place gnocchi on a sheet tray dusted with coconut flour and freeze 30 minutes. (You can also freeze them up to 2 weeks ahead.)
Make the sauce and assemble the dish:
Add butter to a large skillet over medium heat and let it brown, swirling the pan to prevent burning. When butter is browned, add thyme leaves, salt, and gnocchi. Swirl the pan to coat gnocchi, and let them warm through for 2 to 3 minutes. Serve immediately.
Recipe credit: Angela Gaines
For more, check out our ultimate guide to the keto diet!
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