Low Carb Gnocchi with Tomato Sauce
Experience the ultimate guilt-free comfort food with our Low Carb Gnocchi with Tomato Sauce recipe, a perfect blend of wholesome ingredients and bold flavors. Featuring a unique cauliflower-based gnocchi dough enriched with almond flour and Parmesan cheese, this dish offers a lighter, gluten-free alternative to traditional gnocchi while still delivering that satisfying pillowy texture. Each tender morsel is pan-seared to golden perfection and bathed in a fragrant homemade tomato sauce infused with garlic, oregano, and basil for an irresistible Italian-inspired flair. Ready in just an hour, this hearty recipe is ideal for anyone looking to enjoy a nutritious and delicious low-carb meal without sacrificing taste. Garnished with fresh basil, it’s a show-stopping dish that’s as beautiful as it is flavorful, perfect for cozy weeknight dinners or hosting friends and family.
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Recipe Information
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)
Instructions
Preheat the oven to 400°F (200°C).
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.
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.
Place the cauliflower rice into a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, combine the cauliflower, almond flour, grated Parmesan, egg, salt, and black pepper. Mix until a dough forms.
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.
Cut the ropes into 1-inch pieces to form the gnocchi. If desired, gently press each piece with a fork to create ridges.
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.
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.
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
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.
Add the browned gnocchi back into the skillet and gently fold them into the tomato sauce.
Serve the gnocchi garnished with freshly chopped basil.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 4364 mg | 190% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 30.2 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1109 mg | 85% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3062 mg | 65% | |
*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.
