Low Carb Gnocchi with Tomato Sauce

Savor the comforting flavors of Italian cuisine with this Low Carb Gnocchi with Tomato Sauce, a delightful twist on a classic dish. Made with roasted cauliflower, almond flour, and Parmesan cheese, these pillowy gnocchi are both gluten-free and keto-friendly. Expertly crafted, each golden-browned bite is paired with a robust homemade tomato sauce infused with garlic, oregano, and fresh basil for an irresistible taste. This recipe is perfect for those looking to indulge in a wholesome, low-carb pasta alternative without sacrificing flavor. Ready in just an hour, it’s an excellent choice for a satisfying weeknight dinner or a special occasion. Garnish with extra fresh basil for the perfect finishing touch!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 1 cup Almond flour
• 0.5 cup Grated Parmesan cheese
• 1 large Egg
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 1 tablespoon Butter
• 2 tablespoons Olive oil
• 2 cloves Garlic cloves, minced
• 1 15-ounce can Canned crushed tomatoes
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.25 cup Fresh basil, chopped
• 0.5 teaspoon Salt (for the sauce)
• 0.25 teaspoon Ground black pepper (for the sauce)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Cut the cauliflower into florets and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast in the preheated oven for about 20-25 minutes until tender, turning halfway through.

Step 3

Once the cauliflower is roasted, let it cool slightly, then transfer it to a food processor. Blend until it becomes a fine rice-like texture.

Step 4

Place the cauliflower rice into a clean kitchen towel and squeeze out as much moisture as possible.

Step 5

In a large bowl, combine the cauliflower, almond flour, grated Parmesan, egg, salt, and black pepper. Mix until a dough forms.

Step 6

Divide the dough into four equal parts. Roll each part into a long rope about 1/2 inch thick on a lightly floured surface using additional almond flour if needed.

Step 7

Cut the ropes into 1-inch pieces to form the gnocchi. If desired, gently press each piece with a fork to create ridges.

Step 8

Bring a large pot of salted water to a boil. Add the gnocchi pieces and cook for about 2-3 minutes or until they float to the top. Remove them with a slotted spoon and set aside.

Step 9

In a large skillet over medium heat, melt the butter and add the remaining tablespoon of olive oil. Add the gnocchi and sauté them until golden brown on all sides. Remove and set aside.

Step 10

In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.

Step 11

Add the canned crushed tomatoes, dried oregano, dried basil, salt, and pepper to the skillet. Stir to combine and let it simmer for 10 minutes.

Step 12

Add the browned gnocchi back into the skillet and gently fold them into the tomato sauce.

Step 13

Serve the gnocchi garnished with freshly chopped basil.

Nutrition Facts

Serving size	(1182.4g)

Amount per serving	% Daily Value*
Calories	1413.7

Total Fat 109.6g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 5.1g
Cholesterol 292.4mg	0%
Sodium 4363.7mg	0%
Total Carbohydrate 73.8g	0%
Dietary Fiber 28.9g	0%
Total Sugars 30.2g
Protein 59.4g	0%

Vitamin D 56.0IU	0%
Calcium 1108.8mg	0%
Iron 13.2mg	0%
Potassium 3061.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.9%

Protein: 15.6%

Carbs: 19.4%