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5 from 1 vote
This keto approved 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 for lunch with a fresh green salad.
Prep Time45 mins
Cook Time23 mins
Total Time1 hr 8 mins
Course: Lunch
Cuisine: Italian
Keyword: Gnocchi, Pesto, Sundried tomato
Servings: 4 people
Calories: 565kcal


For the Gnocchi

  • 350 g cauliflower rice
  • 2 tbsp fresh basil chopped
  • 110 g ground almonds
  • 115 g mozzarella cheese grated
  • 1 tsp lemon zest
  • 1 tbsp extra virgin olive oil
  • 40 g parmesan cheese
  • salt and pepper to season

For the Pesto

  • 6 sundried tomatoes
  • 40 g fresh basil
  • 1 clove garlic
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 1 tbsp parmesan cheese grated
  • 1 tbsp walnuts
  • 120 ml extra virgin olive oil
  • salt and pepper to season


  • 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.
  • Season to taste and drizzle the olive oil in a little at a time, blending until you have an oily pesto.
  • Add the remaining tomatoes and pulse to just roughly chop them. Set aside until ready to serve.
  • To 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.
  • Strain away any liquid and squeeze as much water from the cauliflower as possible.
  • Whilst 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.
  • Remove 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.
  • Preheat the oven to 180°C (350°F) or 160°C (325°F) for fan assisted and lightly oil a large shallow oven tray.
  • Remove the dough from the fridge and divide into 44 bite sized pieces. Form into small oblongs and arrange across the greased oven tray.
  • Transfer to the oven to bake for 18-20 minutes, turning halfway through until cooked through and golden brown all over.
  • Drizzle with the pesto and scatter with fresh basil to serve.


Calories: 565kcal | Carbohydrates: 12g | Protein: 22g | Fat: 50g | Fiber: 5g

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