Here's a Keto spin on the Italian classic gnocchi! Made with pureed cauliflower, brown butter, and creamy parmesan cheese. These gluten-free pillows of flavor are easy to make, and not to mention Keto and Paleo friendly! Watch the recipe above or go to [ Ссылка ] to shop the recipe!

For the gnocchi:
8 cups cauliflower florets
2 egg yolks
3 ounces cream cheese, room temperature
½ cup almond flour
¼ cup coconut flour, plus more for dusting
½ cup grated parmesan cheese
1 tablespoon plus 1 teaspoon salt

For the sauce:
6 tablespoons unsalted butter
2 tablespoons thyme leaves
1 teaspoon salt

In a large pot of boiling water, add 1 tablespoon salt. Stir in cauliflower and cook until very tender, about 15 minutes. Drain. Let cool slightly. Place florets on a clean dish towel and squeeze out any excess water.

To a food processor, add strained cauliflower, cream cheese, almond flour, coconut flour, egg yolks, parmesan cheese and 1 teaspoon salt. Pulse until dough forms and everything is all blended. Lightly dust a work surface with coconut flour. Dump dough onto work surface. And form a disc. If dough seems wet, sprinkle with 1 tablespoon of coconut flour, at a time. Cut dough into 5 equal pieces. Roll into logs, ¾ in thick. Cut into 1 inch size pieces. Using the back of a fork, press lightly to make ridges on ghocchi. Place on sheet tray dusted with coconut flour. Freeze for 30 minutes or until ready to use. (can be made weeks in advance)

In a large non stick skillet, add butter. Let butter slowly brown, swirling pan so as not to burn. When browned add thyme leaves, 1 teaspoon salt and gnocchi. Swirl pan to coat gnocchi, let heat up for 2 to 3 minutes, until heated. Serve immediately.

Recipe by: Angela Gaines

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