Servings: 4 · Prep Time: 45 mins · Cooking Time: 23 mins
Total Time: 68 mins

Dinner | Keto

This low carb gnocchi uses riced cauliflower, ground almonds and melted cheese to create a dense gnocchi dough. The gnocchi are then baked until crisp and golden on the outside and drizzled with a sundried tomato pesto. Perfect served with a fresh green salad.



  • cauliflower rice (3 1/2 cups)
  • fresh basil (2 tbsp chopped)
  • almonds (1 cup ground)
  • mozzarella (1 cup grated)
  • lemon zest (1 tsp)
  • olive oil (1 tbsp)
  • Parmesan (1/2 cup)
  • Sea salt and freshly ground black pepper (to taste)


  • sundried tomatoes
  • fresh basil (1 1/2 cup)
  • garlic (1 clove)
  • lemon zest (1 tsp)
  • lemon juice (1 tsp)
  • Parmesan (1 tbsp grated)
  • walnuts (1 tbsp)
  • olive oil (1/3 cup)
  • Sea salt and freshly ground black pepper (to taste)


To prepare the pesto, add the basil, walnuts, garlic, parmesan, 4 of the sundried tomatoes, lemon zest and lemon juice to a food processor. Blend together until you have a chunky paste.\n\nSeason to taste and drizzle the olive oil in a little at a time, blending until you have an oily pesto.\n\nAdd the remaining tomatoes and pulse to just roughly chop them. Set aside until ready to serve.\n\nTo prepare the gnocchi, add the riced cauliflower to a small pan with 1/4 cup of water. Bring to a simmer, cooking for 2-3 minutes until the cauliflower is tender.\n\nStrain away any liquid and squeeze as much water from the cauliflower as possible.\n\nWhilst the cauliflower is still warm, transfer to a food processor along with the mozzarella, parmesan and ground almonds. Add the olive oil and blend to form a dough.\n\nRemove the dough from the food processor forming a rough log shape and place on a sheet of cling film. Wrap tightly and refrigerate for 30 minutes.\n\nPreheat the oven to 180 degrees Celsius or 160 for fan assisted and lightly oil a large shallow oven tray.\n\nRemove the dough from the fridge and divide into 44 bite sized pieces. Form into small oblongs and arrange across the greased oven tray.\n\nTransfer to the oven to bake for 18-20 minutes, turning halfway through until cooked through and golden brown all over.\n\nDrizzle with the pesto and scatter with fresh basil to serve.\n