Crispy Keto Brown Butter Sage Cauliflower Gnocchi
If you have been on the Keto diet for more than a week, you have likely experienced the specific, heartbreaking longing for a pillowy bowl of pasta. While zoodles are great, they don't quite capture that comforting, chewy texture of Italian dumplings. Enter my holy grail recipe: Brown Butter Sage Cauliflower Gnocchi. Unlike the store-bought versions found in the frozen aisle (which are often secretly loaded with cassava flour and potato starch), this homemade version is strictly low-carb and gluten-free. We use a modified 'Fathead' dough technique, utilizing the fiber-rich power of cauliflower and the binding magic of mozzarella to create dumplings that are soft on the inside but sear perfectly on the outside. The star of the show, however, is the sauce. We are talking about nutty, golden brown butter infused with crispy fresh sage leaves. Not only does this add a sophisticated depth of flavor, but the high-quality grass-fed butter provides the essential healthy fats needed to keep you in ketosis. This dish offers a heavy dose of Vitamin C from the cruciferous veg and anti-inflammatory benefits from the sage, all while clocking in at just 5g net carbs per serving. It is the ultimate keto comfort food makeover.
The Masterplan
Pulse the cauliflower florets in a food processor until they resemble rice. Microwave the riced cauliflower for 5-6 minutes until tender. Transfer to a clean kitchen towel or cheesecloth.
This is the most critical step: Squeeze the cauliflower in the towel until absolutely all liquid is removed. You want a dry, dough-like ball of cauliflower pulp.
Place the squeezed cauliflower in a bowl. Add the shredded mozzarella and microwave for 30-45 seconds until the cheese melts. Stir to combine.
Add the egg yolks, almond flour, xanthan gum (if using), and a pinch of salt. Mix by hand until a uniform dough forms. If it is too sticky, chill in the fridge for 15 minutes.
Divide the dough into 4 parts. Roll each part into a long rope (about 1/2 inch thick) on a silicone mat or parchment paper. Cut the ropes into 1-inch pieces. Optionally, gently roll them over a gnocchi board or the back of a fork for ridges.
In a large skillet, melt the butter over medium heat. Once it starts foaming, add the sage leaves. Cook until the butter turns a golden amber color and smells nutty (about 2-3 minutes). Remove the crispy sage leaves and set aside, leaving the brown butter in the pan.
Add the gnocchi to the skillet in a single layer (do not overcrowd; do it in batches if necessary). Sear for 2-3 minutes per side until golden brown and crispy.
Toss the gnocchi gently in the remaining butter, top with the crispy sage leaves, freshly grated Parmesan, and cracked black pepper. Serve immediately.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Slow-Cooker Keto Creamy Tuscan Chicken
Keto Whipped Lemon Ricotta Zoodles with Brown Butter Sage
Gather Your Energy
Step by Step
Pulse the cauliflower florets in a food processor until they resemble rice. Microwave the riced cauliflower for 5-6 minutes until tender. Transfer to a clean kitchen towel or cheesecloth.
This is the most critical step: Squeeze the cauliflower in the towel until absolutely all liquid is removed. You want a dry, dough-like ball of cauliflower pulp.
Place the squeezed cauliflower in a bowl. Add the shredded mozzarella and microwave for 30-45 seconds until the cheese melts. Stir to combine.
Add the egg yolks, almond flour, xanthan gum (if using), and a pinch of salt. Mix by hand until a uniform dough forms. If it is too sticky, chill in the fridge for 15 minutes.
Divide the dough into 4 parts. Roll each part into a long rope (about 1/2 inch thick) on a silicone mat or parchment paper. Cut the ropes into 1-inch pieces. Optionally, gently roll them over a gnocchi board or the back of a fork for ridges.
In a large skillet, melt the butter over medium heat. Once it starts foaming, add the sage leaves. Cook until the butter turns a golden amber color and smells nutty (about 2-3 minutes). Remove the crispy sage leaves and set aside, leaving the brown butter in the pan.
Add the gnocchi to the skillet in a single layer (do not overcrowd; do it in batches if necessary). Sear for 2-3 minutes per side until golden brown and crispy.
Toss the gnocchi gently in the remaining butter, top with the crispy sage leaves, freshly grated Parmesan, and cracked black pepper. Serve immediately.