Instructions

• Place 3 cups cauliflower rice in a large microwave-safe bowl, cover, and microwave 2–3 minutes until tender.
• Drain the cooked cauliflower rice thoroughly, then transfer it to a clean kitchen towel or fine mesh strainer and squeeze out as much moisture as possible. Transfer the dry cauliflower to a large mixing bowl.
• Add 6 tablespoons almond flour, 2 egg yolks, and 1 cup grated parmesan to the cauliflower. Stir until combined.
• Place 2 cups shredded mozzarella in a separate microwave-safe bowl and heat in short bursts, stirring between, until melted and smooth.
• Pour the melted mozzarella into the cauliflower mixture and mix very well until a cohesive dough forms and ingredients are fully incorporated.
• Lightly wet your hands. Divide the dough into 4 equal portions and shape each portion into a ball. Place the balls on a plate, cover, and refrigerate for 10 minutes to firm.
• Lightly dust a clean work surface with additional almond flour. Remove the dough balls from the refrigerator.
• Working one ball at a time, roll each into a thin log on the dusted surface. Slice each log into bite-sized pieces.
• Use a fork to gently press down on each piece to make a gnocchi indentation. Arrange the formed gnocchi on a plate or baking sheet, cover, and refrigerate for 20 minutes to firm.
• Bring a large pot of water to a rolling boil.
• Carefully add the chilled gnocchi to the boiling water. Cook until they float, then cook for 1 additional minute.
• Drain the gnocchi completely and serve immediately with your preferred sauce.