30+ Delicious Keto Cauliflower Gnocchi Recipes for Every Meal

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If you’re following a keto lifestyle and miss enjoying gnocchi, you’re in for a treat!

Cauliflower gnocchi is the perfect low-carb alternative to traditional potato gnocchi, and it’s incredibly versatile.

Whether you’re a fan of creamy sauces, savory fillings, or fresh herbs, there’s a keto cauliflower gnocchi recipe for everyone.

In this collection, we’ve rounded up 30+ mouthwatering recipes that are not only keto-friendly but also packed with flavor.

These recipes will help you stay on track with your low-carb diet while satisfying your gnocchi cravings.

From crispy gnocchi with rich sauces to unique combinations of veggies and protein, these recipes are sure to become staples in your keto meal rotation.

Let’s dive into these creative and delicious ways to enjoy keto cauliflower gnocchi!

30+ Delicious Keto Cauliflower Gnocchi Recipes for Every Meal

With these 30+ keto cauliflower gnocchi recipes, you can enjoy a wide variety of dishes that feel indulgent while still adhering to your low-carb lifestyle.

Whether you’re in the mood for something creamy, savory, or bursting with fresh flavors, these recipes provide endless possibilities to explore.

Best of all, cauliflower gnocchi is not only a delicious keto substitute but also incredibly easy to make, so you can enjoy satisfying, homemade meals without much hassle.

No matter which recipe you choose, you’re sure to enjoy a healthy, flavorful, and comforting meal.

So, grab your cauliflower, roll up your sleeves, and get ready to cook up some keto gnocchi goodness!

Garlic Butter Keto Cauliflower Gnocchi

A delicious, low-carb take on the classic gnocchi, this dish features tender cauliflower-based dumplings sautéed in a rich garlic butter sauce.

The gnocchi is soft on the inside, slightly crispy on the outside, and infused with aromatic herbs, making it the perfect keto-friendly comfort food.

Ingredients:

For the gnocchi:

2 cups cauliflower rice (steamed and drained)
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the garlic butter sauce:

3 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon dried Italian herbs
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped parsley

Instructions:

In a food processor, blend steamed cauliflower until smooth. Transfer to a cheesecloth and squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix until a dough forms.
Roll the dough into long ropes and cut into 1-inch pieces to form gnocchi.
Bring a pot of salted water to a gentle boil. Cook the gnocchi in batches until they float (about 2 minutes). Remove and drain.
In a skillet, melt butter over medium heat. Add garlic, Italian herbs, and red pepper flakes. Sauté for 1 minute.
Add the cooked gnocchi to the skillet and pan-fry until golden brown and slightly crispy.
Garnish with parsley and serve warm.

This keto cauliflower gnocchi is packed with flavor and texture.

The combination of garlic and butter creates a simple yet decadent sauce that enhances the soft yet crispy gnocchi. Perfect for a cozy dinner, it pairs well with a light salad or grilled protein.

Cheesy Baked Keto Cauliflower Gnocchi

This baked cauliflower gnocchi is loaded with a creamy cheese sauce and baked to golden perfection.

It’s a hearty, comforting dish that satisfies cravings for pasta while keeping carbs low. With a blend of mozzarella and parmesan, each bite delivers a rich, cheesy flavor.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup coconut flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the cheese sauce:

1 cup heavy cream
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Preheat oven to 375°F (190°C).
In a food processor, blend cauliflower until smooth. Transfer to a cheesecloth and squeeze out excess moisture.
In a mixing bowl, combine cauliflower, coconut flour, parmesan, egg, salt, and pepper. Mix until a dough forms.
Roll into ropes and cut into 1-inch gnocchi pieces.
Bring a pot of water to a gentle boil and cook gnocchi until they float. Drain and transfer to a baking dish.
In a saucepan, heat heavy cream over medium heat. Stir in mozzarella, parmesan, garlic powder, nutmeg, salt, and pepper until melted.
Pour cheese sauce over the gnocchi and mix gently.
Bake for 15-20 minutes until bubbly and golden brown on top.
Let cool slightly before serving.

This baked keto gnocchi is a crowd-pleaser, delivering all the warmth and richness of a traditional baked pasta dish without the carbs.

The cheese sauce coats each gnocchi perfectly, creating a creamy, satisfying bite in every forkful.

Pesto Keto Cauliflower Gnocchi

This fresh and vibrant pesto cauliflower gnocchi is a fantastic way to enjoy Italian flavors while sticking to a keto-friendly diet.

The pillowy gnocchi is coated in a homemade basil pesto that’s nutty, garlicky, and incredibly aromatic.

Ingredients:

For the gnocchi:

2 cups steamed and drained cauliflower rice
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the pesto sauce:

1 cup fresh basil leaves
1/4 cup grated parmesan cheese
1/4 cup pine nuts (or walnuts)
2 cloves garlic
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

In a food processor, blend cauliflower until smooth. Transfer to a cheesecloth and squeeze out excess moisture.
In a bowl, mix cauliflower, almond flour, parmesan, egg, salt, and pepper to form a dough.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a blender or food processor, combine basil, parmesan, pine nuts, garlic, olive oil, salt, and pepper. Blend until smooth.
In a pan over low heat, toss gnocchi with the pesto sauce until well coated.
Serve warm with additional parmesan and fresh basil on top.

This keto-friendly pesto gnocchi is light, flavorful, and full of fresh ingredients.

The creamy yet nutty basil pesto pairs beautifully with the soft gnocchi, making it a perfect dish for a refreshing yet comforting meal.

Creamy Alfredo Keto Cauliflower Gnocchi

This indulgent dish combines soft, pillowy cauliflower gnocchi with a rich and creamy Alfredo sauce.

Made with parmesan, butter, and heavy cream, this low-carb alternative to traditional pasta is satisfying, decadent, and packed with flavor.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Alfredo sauce:

2 tablespoons unsalted butter
1 cup heavy cream
1/2 cup grated parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)

Instructions:

In a food processor, blend cauliflower until smooth. Transfer to a cheesecloth and squeeze out excess moisture.
In a bowl, mix cauliflower, almond flour, parmesan, egg, salt, and pepper until a dough forms.
Roll into ropes and cut into 1-inch gnocchi pieces.
Bring a pot of salted water to a gentle boil and cook the gnocchi until they float. Drain and set aside.
In a saucepan over medium heat, melt butter. Add heavy cream and stir.
Mix in parmesan, garlic powder, salt, pepper, and nutmeg. Cook until smooth and slightly thickened.
Toss gnocchi in the Alfredo sauce until well coated.
Serve warm with extra parmesan and fresh parsley on top.

This creamy Alfredo gnocchi is the ultimate comfort food without the carbs.

The luscious sauce clings to the soft gnocchi, making each bite rich and satisfying. Perfect for a cozy meal at home!

Spicy Cajun Keto Cauliflower Gnocchi

A bold and flavorful twist on traditional gnocchi, this Cajun-spiced dish is slightly crispy and tossed in a creamy, smoky sauce with just the right amount of heat.

It’s perfect for anyone who loves a little spice in their meals while staying low-carb.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup coconut flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Cajun sauce:

2 tablespoons butter
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1 teaspoon Cajun seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
1 tablespoon chopped parsley

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, mix cauliflower, coconut flour, parmesan, egg, salt, and pepper to form a dough.
Roll into ropes and cut into small gnocchi pieces.
Bring a pot of salted water to a gentle boil. Cook gnocchi until they float. Drain and set aside.
In a skillet over medium heat, melt butter. Add heavy cream, parmesan, Cajun seasoning, smoked paprika, garlic powder, salt, and red pepper flakes. Stir until thickened.
Toss gnocchi in the Cajun sauce until well coated.
Garnish with fresh parsley and serve warm.

This spicy Cajun gnocchi is perfect for those who love bold flavors.

The creamy, smoky sauce pairs beautifully with the soft gnocchi, creating a dish that’s satisfying, hearty, and keto-friendly!

Lemon Herb Keto Cauliflower Gnocchi

Bright, fresh, and packed with zesty flavors, this lemon herb gnocchi is a light yet satisfying dish.

The citrusy notes from the lemon complement the fragrant herbs, making this meal refreshing and perfect for a spring or summer keto-friendly meal.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the lemon herb sauce:

2 tablespoons olive oil
2 tablespoons unsalted butter
Zest and juice of 1 lemon
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, mix cauliflower, almond flour, parmesan, egg, salt, and pepper to form a dough.
Roll into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a skillet, heat olive oil and butter over medium heat. Add garlic, lemon zest, and juice, cooking for 1 minute.
Stir in oregano, basil, salt, and pepper.
Add gnocchi to the skillet, tossing to coat in the lemon herb sauce.
Garnish with fresh parsley and serve warm.

This lemon herb gnocchi is a bright and flavorful twist on a classic.

The citrusy tang combined with fragrant herbs makes it a refreshing yet comforting meal, perfect for any time of the year.

Bacon and Spinach Keto Cauliflower Gnocchi

This rich and savory dish combines crispy bacon, tender spinach, and soft cauliflower gnocchi in a creamy, flavorful sauce.

It’s a perfect blend of textures and tastes, making it a satisfying low-carb meal that’s easy to prepare.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the bacon and spinach sauce:

4 slices bacon, chopped
2 tablespoons butter
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1 cup fresh spinach
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, mix cauliflower, almond flour, parmesan, egg, salt, and pepper to form a dough.
Roll into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a skillet, cook bacon over medium heat until crispy. Remove and set aside.
In the same skillet, add butter and garlic. Cook for 1 minute, then stir in heavy cream, parmesan, salt, and pepper. Simmer for 2 minutes.
Add spinach and cook until wilted. Stir in gnocchi and bacon.
Serve warm, garnished with extra parmesan.

This dish is a perfect combination of smoky bacon, creamy sauce, and tender gnocchi.

The spinach adds a pop of freshness, making it a balanced and satisfying meal for any keto diet.

Mushroom and Truffle Oil Keto Cauliflower Gnocchi

Elevate your keto meal with this luxurious mushroom and truffle oil gnocchi.

The earthy mushrooms and aromatic truffle oil add depth of flavor, creating a gourmet dish that feels indulgent yet remains low-carb.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the mushroom sauce:

2 tablespoons butter
1 cup mushrooms (cremini or shiitake), sliced
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1 teaspoon truffle oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped parsley

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, mix cauliflower, almond flour, parmesan, egg, salt, and pepper to form a dough.
Roll into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a skillet, melt butter and sauté mushrooms until tender. Add garlic and cook for 1 more minute.
Pour in heavy cream and parmesan. Stir until smooth.
Add gnocchi to the pan and toss to coat in the sauce. Remove from heat and drizzle with truffle oil.
Garnish with chopped parsley and serve warm.

This truffle-infused mushroom gnocchi is a restaurant-quality dish made at home.

The deep umami flavors from the mushrooms, paired with the luxurious touch of truffle oil, make this a decadent keto-friendly meal.

Buffalo Chicken Keto Cauliflower Gnocchi

If you love bold flavors and a spicy kick, this buffalo chicken gnocchi is for you!

The creamy, spicy buffalo sauce coats the tender gnocchi perfectly, making this a comforting and satisfying low-carb meal.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup coconut flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the buffalo chicken sauce:

1 tablespoon butter
1/2 cup shredded cooked chicken
1/4 cup buffalo sauce
1/4 cup cream cheese
1/4 cup heavy cream
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped green onions (for garnish)

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, mix cauliflower, coconut flour, parmesan, egg, salt, and pepper to form a dough.
Roll into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a skillet, melt butter over medium heat. Add shredded chicken and buffalo sauce, stirring to coat.
Stir in cream cheese, heavy cream, garlic powder, salt, and pepper. Cook until smooth and creamy.
Add gnocchi to the pan and toss to coat in the buffalo sauce.
Garnish with chopped green onions and serve warm.

This spicy, creamy buffalo chicken gnocchi is the perfect keto-friendly comfort food.

The tangy heat of the buffalo sauce combined with the rich, velvety sauce makes it a must-try for any spicy food lover.

Pesto Chicken Keto Cauliflower Gnocchi

A flavorful and satisfying low-carb meal, this pesto chicken gnocchi combines the richness of basil pesto with tender cauliflower gnocchi and juicy chicken.

It’s a perfect combination of protein and healthy fats, making it a delightful and fulfilling keto dish.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the pesto chicken sauce:

2 tablespoons olive oil
1 pound chicken breast, cooked and shredded
1/2 cup pesto sauce (store-bought or homemade)
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh basil, chopped (for garnish)

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix to form a dough.
Roll into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add the shredded chicken and stir in pesto sauce, heavy cream, parmesan, garlic powder, salt, and pepper. Cook for 2-3 minutes until creamy.
Add the cooked gnocchi to the skillet and toss to coat in the pesto sauce.
Garnish with fresh basil and serve warm.

This pesto chicken gnocchi is a perfect meal for any pesto lover.

The creamy pesto sauce complements the gnocchi, and the shredded chicken adds a satisfying protein boost, making it a delicious and balanced keto-friendly dish.

Crispy Parmesan Keto Cauliflower Gnocchi

This recipe takes keto cauliflower gnocchi to the next level by giving it a crispy, golden crust.

Coated in parmesan cheese and pan-fried to perfection, these gnocchi have a wonderful crunch on the outside while remaining soft and pillowy on the inside.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the crispy coating:

1/4 cup grated parmesan cheese
2 tablespoons olive oil (for frying)

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix to form a dough.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a shallow bowl, place the grated parmesan cheese.
Heat olive oil in a large skillet over medium heat. Coat each gnocchi with parmesan cheese and place it in the skillet. Fry until golden and crispy, about 3-4 minutes per side.
Serve immediately as a side dish or a main course.

These crispy parmesan gnocchi are a fun, crunchy variation on traditional gnocchi.

The golden crust adds an extra layer of texture, making them irresistibly satisfying while remaining low-carb. Perfect for a snack or an elegant side dish!

Baked Garlic Parmesan Keto Cauliflower Gnocchi

These baked garlic parmesan gnocchi are a simple yet flavorful option that’s easy to prepare.

Infused with garlic, butter, and parmesan, this dish is perfectly crispy on the outside and tender on the inside, making it a fantastic low-carb alternative to baked pasta dishes.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the garlic parmesan topping:

2 tablespoons melted butter
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1 tablespoon chopped parsley

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix until a dough forms.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
Preheat oven to 375°F (190°C).
In a small bowl, mix melted butter, minced garlic, and grated parmesan.
Arrange cooked gnocchi on a baking sheet and brush with the garlic butter mixture.
Bake for 15-20 minutes, until golden and crispy on top.
Garnish with fresh parsley before serving.

These baked garlic parmesan gnocchi are a simple, flavorful option that’s sure to please.

The garlic butter and parmesan add a rich and aromatic flavor to the crispy gnocchi, making it a perfect addition to any meal.

Zesty Lemon Garlic Keto Cauliflower Gnocchi

A bright and refreshing dish, this lemon garlic gnocchi is infused with tangy lemon, fragrant garlic, and aromatic herbs.

It’s a light yet satisfying meal that’s perfect for those looking to add a burst of citrusy flavor to their keto diet.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the lemon garlic sauce:

2 tablespoons olive oil
3 cloves garlic, minced
Zest and juice of 1 lemon
1/4 cup fresh parsley, chopped
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix to form a dough.
Roll into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
Stir in lemon zest, lemon juice, parsley, red pepper flakes (if using), salt, and pepper.
Toss the cooked gnocchi in the lemon garlic sauce, coating well.
Serve warm, garnished with extra parsley and lemon slices.

This zesty lemon garlic gnocchi is light and flavorful with the perfect balance of tangy citrus and savory garlic.

It’s a refreshing keto dish, ideal for warmer days or whenever you need a bright flavor boost in your meals.

Creamy Sun-Dried Tomato Keto Cauliflower Gnocchi

This rich and creamy sun-dried tomato gnocchi features a luscious sauce made from sun-dried tomatoes, garlic, and cream.

The earthy sweetness of the tomatoes combined with the creamy texture makes this a satisfying dish that’s perfect for a low-carb dinner.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the creamy sun-dried tomato sauce:

2 tablespoons olive oil
1/4 cup sun-dried tomatoes, chopped
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated parmesan cheese
Salt and pepper to taste
1 tablespoon fresh basil, chopped (for garnish)

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix to form a dough.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add chopped sun-dried tomatoes and garlic, sautéing for 2-3 minutes.
Stir in heavy cream and parmesan cheese. Simmer until the sauce thickens slightly, about 3-4 minutes.
Add the cooked gnocchi to the skillet and toss to coat in the creamy sauce.
Garnish with fresh basil and serve warm.

This creamy sun-dried tomato gnocchi offers a rich, savory flavor with a hint of sweetness from the tomatoes.

The creaminess of the sauce makes it an indulgent yet keto-friendly meal, perfect for anyone craving a rich, comforting dish.

Keto Cauliflower Gnocchi with Bolognese Sauce

A hearty and filling dish, this keto cauliflower gnocchi is served with a rich and flavorful bolognese sauce.

Made with ground beef, tomatoes, and Italian herbs, this low-carb version of the classic bolognese is a perfect comfort food meal.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the bolognese sauce:

2 tablespoons olive oil
1 pound ground beef
1/2 onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) crushed tomatoes
1/4 cup tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup heavy cream
Fresh parsley for garnish

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper to form a dough.
Roll into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add ground beef, cooking until browned.
Add chopped onion and garlic, cooking for another 2-3 minutes until softened.
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10-15 minutes to allow flavors to meld.
Stir in heavy cream and cook for an additional 2 minutes.
Serve gnocchi topped with bolognese sauce and garnish with fresh parsley.

This bolognese sauce is rich, savory, and full of flavor, making it the perfect pairing with soft and tender cauliflower gnocchi.

This keto-friendly version of a classic comfort dish will keep you satisfied without the carbs.

Cajun Shrimp Keto Cauliflower Gnocchi

This bold and flavorful dish features succulent shrimp cooked in a spicy cajun seasoning, paired with tender cauliflower gnocchi.

The combination of heat, seafood, and creamy sauce makes for an indulgent and satisfying keto meal.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the cajun shrimp sauce:

1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
1 tablespoon cajun seasoning
2 cloves garlic, minced
1/4 cup heavy cream
1/4 cup chicken broth
1 tablespoon lemon juice
1/4 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix to form a dough.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add shrimp and cajun seasoning, cooking for 2-3 minutes per side until shrimp are cooked through. Remove from the skillet and set aside.
In the same skillet, add garlic and cook for 1 minute. Stir in heavy cream, chicken broth, lemon juice, paprika, salt, and pepper.
Add the cooked gnocchi and shrimp to the skillet and toss to coat in the creamy cajun sauce.
Garnish with fresh parsley and serve warm.

This cajun shrimp gnocchi brings heat, flavor, and creaminess to your plate.

The spicy shrimp adds a punch of flavor, while the creamy sauce complements the soft gnocchi. It’s a perfect meal for anyone craving a flavorful, low-carb option.

Keto Cauliflower Gnocchi with Avocado Cream Sauce

A rich and creamy avocado sauce coats these soft cauliflower gnocchi, bringing together the flavors of fresh avocado, lime, and garlic.

It’s a simple yet indulgent dish that’s keto-friendly and packed with healthy fats.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the avocado cream sauce:

1 ripe avocado
1/4 cup heavy cream
2 tablespoons lime juice
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper to form a dough.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
To make the avocado cream sauce, blend the ripe avocado, heavy cream, lime juice, garlic, olive oil, salt, and pepper until smooth and creamy.
Add the cooked gnocchi to the skillet, then pour the avocado cream sauce over the gnocchi, tossing gently to coat.
Garnish with fresh cilantro and serve warm.

This avocado cream gnocchi is both refreshing and satisfying.

The creamy, lime-infused avocado sauce pairs perfectly with the soft gnocchi, offering a deliciously smooth and tangy flavor. It’s a keto-friendly comfort dish with a healthy twist.

Keto Cauliflower Gnocchi with Roasted Vegetables

This wholesome and colorful dish features roasted vegetables, including bell peppers, zucchini, and cherry tomatoes, served with cauliflower gnocchi.

The sweetness of the roasted vegetables pairs beautifully with the soft gnocchi, making for a well-balanced, low-carb meal.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the roasted vegetables:

1 red bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix to form a dough.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
Preheat the oven to 400°F (200°C). On a baking sheet, toss the bell pepper, zucchini, and cherry tomatoes with olive oil, oregano, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
In a skillet, heat a little olive oil and sauté the cooked gnocchi for a couple of minutes to crisp them up.
Serve the roasted vegetables topped with the crispy gnocchi.

This roasted vegetable and gnocchi dish is full of vibrant, fresh flavors.

The natural sweetness of the vegetables complements the soft, crispy gnocchi, making it an excellent keto-friendly option for a light but filling meal.

Keto Cauliflower Gnocchi with Bacon and Brussels Sprouts

This hearty and savory dish features crispy bacon and roasted Brussels sprouts paired with soft cauliflower gnocchi.

The smoky bacon and slightly bitter Brussels sprouts complement the gnocchi, creating a satisfying meal that’s perfect for any keto enthusiast.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the bacon and Brussels sprouts:

4 slices bacon, chopped
1 cup Brussels sprouts, halved
1 tablespoon olive oil
Salt and pepper to taste
1/4 teaspoon garlic powder
Fresh parsley for garnish

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix to form a dough.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, pepper, and garlic powder. Roast for 20-25 minutes, until golden and crispy.
While the Brussels sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy. Remove from the skillet and set aside.
In the same skillet, sauté the cooked gnocchi for 2-3 minutes until lightly golden.
Toss the gnocchi with the crispy bacon and roasted Brussels sprouts.
Garnish with fresh parsley and serve warm.

This dish is rich in flavor with the smokiness of bacon and the earthiness of Brussels sprouts, creating a comforting keto meal.

The crispy bacon adds a satisfying crunch, making every bite a deliciously satisfying experience.

Keto Cauliflower Gnocchi with Prawn and Spinach Cream Sauce

Succulent prawns are paired with a rich spinach and cream sauce, served over soft cauliflower gnocchi.

This elegant yet easy dish is bursting with flavors from the creamy sauce and tender shrimp, perfect for a low-carb but indulgent dinner.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the prawn and spinach cream sauce:

1 tablespoon olive oil
1 pound prawns, peeled and deveined
2 cloves garlic, minced
1 cup fresh spinach, chopped
1/2 cup heavy cream
1/4 cup grated parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix to form a dough.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add the prawns and cook for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
In the same skillet, add garlic and sauté for 1 minute. Stir in chopped spinach and cook until wilted.
Pour in the heavy cream and grated parmesan cheese, stirring until the sauce thickens, about 3-4 minutes.
Add the cooked gnocchi and prawns to the skillet, tossing to coat in the creamy sauce.
Garnish with fresh parsley and serve warm.

This prawn and spinach cream sauce gnocchi is rich, creamy, and indulgent, with a perfect balance of seafood and savory flavors.

It’s an elegant and satisfying dish for anyone looking to enjoy a keto-friendly meal that feels like a special treat.

Keto Cauliflower Gnocchi with Creamy Mushroom Sauce

This savory dish features a creamy mushroom sauce made with garlic, butter, and fresh herbs, served with pillowy cauliflower gnocchi.

The rich mushroom flavor and creamy sauce make this dish a luxurious, comforting meal perfect for cozy dinners.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the creamy mushroom sauce:

2 tablespoons butter
2 cups mushrooms, sliced (button or cremini work well)
2 cloves garlic, minced
1/4 cup dry white wine (optional)
1/2 cup heavy cream
1/4 cup vegetable broth
1/4 cup grated parmesan cheese
Salt and pepper to taste
Fresh thyme for garnish

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix to form a dough.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a skillet, melt butter over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and turn golden brown.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the white wine (if using) and let it simmer for 2-3 minutes to reduce.
Stir in heavy cream, vegetable broth, and parmesan cheese. Simmer for 5 minutes until the sauce thickens.
Add the cooked gnocchi to the sauce, tossing to coat well.
Garnish with fresh thyme and serve warm.

This creamy mushroom gnocchi is earthy and rich, with the mushrooms adding a depth of flavor that pairs perfectly with the soft gnocchi.

The creamy sauce is the perfect way to elevate this simple low-carb dish into a decadent comfort meal.

Keto Cauliflower Gnocchi with Pesto and Roasted Chicken

This vibrant dish features a fresh and aromatic pesto sauce paired with tender roasted chicken and soft cauliflower gnocchi.

The combination of the rich pesto, juicy chicken, and light gnocchi makes this a satisfying, yet keto-friendly meal.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the pesto sauce:

2 cups fresh basil leaves
1/4 cup pine nuts (or walnuts)
1/4 cup grated parmesan cheese
2 cloves garlic
1/4 cup olive oil
Salt and pepper to taste

For the roasted chicken:

2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix to form a dough.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
Preheat the oven to 400°F (200°C). Rub the chicken breasts with olive oil, oregano, salt, and pepper. Roast in the oven for 20-25 minutes, until the chicken is cooked through and juices run clear. Slice into thin strips.
To make the pesto, blend the basil, pine nuts, parmesan, garlic, and olive oil in a food processor until smooth. Season with salt and pepper.
In a skillet, heat a bit of olive oil and sauté the gnocchi for 2-3 minutes until lightly golden and crispy.
Toss the gnocchi in the pesto sauce, ensuring they are well coated. Serve the pesto-coated gnocchi with the roasted chicken on top.
Garnish with extra basil and parmesan before serving.

This pesto and roasted chicken gnocchi dish is bursting with fresh flavors.

The rich pesto brings a bold herbal flavor, while the roasted chicken adds a savory, satisfying protein. Together with the light cauliflower gnocchi, it’s a complete keto meal that feels indulgent yet healthy.

Keto Cauliflower Gnocchi with Blue Cheese and Walnuts

This elegant dish is perfect for blue cheese lovers.

The creamy, tangy blue cheese sauce is paired with crispy walnuts and soft cauliflower gnocchi, creating a balanced, keto-friendly dish full of rich and bold flavors.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the blue cheese sauce:

2 tablespoons butter
1/4 cup heavy cream
1/4 cup crumbled blue cheese
1/4 teaspoon garlic powder
Salt and pepper to taste

For the walnuts:

1/4 cup walnuts, chopped
1 tablespoon olive oil
1/4 teaspoon salt

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix to form a dough.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a skillet, heat butter over medium heat. Add heavy cream and blue cheese, stirring until the sauce is smooth and creamy. Add garlic powder, salt, and pepper to taste.
In another skillet, heat olive oil over medium heat and toast the chopped walnuts for 2-3 minutes until golden and crispy.
In the same skillet, sauté the cooked gnocchi until lightly golden and crispy.
Pour the blue cheese sauce over the gnocchi and top with toasted walnuts.
Serve warm, garnished with extra crumbled blue cheese.

This blue cheese and walnut gnocchi is a rich and indulgent keto dish, with the creamy blue cheese sauce giving it a sharp tang, and the walnuts adding a delightful crunch.

The flavors are bold and sophisticated, making this a perfect dish for a special occasion or a luxurious weeknight dinner.

Keto Cauliflower Gnocchi with Alfredo Sauce and Spinach

A classic comfort food with a keto twist, this dish features soft cauliflower gnocchi smothered in a rich, creamy Alfredo sauce with fresh spinach.

It’s a decadent meal that’s still low-carb and packed with flavor.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Alfredo sauce:

2 tablespoons butter
1/2 cup heavy cream
1/2 cup grated parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste

For the spinach:

2 cups fresh spinach
1 tablespoon olive oil
Salt and pepper to taste

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix to form a dough.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a skillet, heat butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
Stir in heavy cream and parmesan cheese. Simmer for 3-4 minutes, until the sauce thickens. Season with salt and pepper to taste.
In another skillet, heat olive oil over medium heat. Add the spinach and cook for 2-3 minutes until wilted. Season with salt and pepper.
Add the cooked gnocchi to the Alfredo sauce, then toss in the wilted spinach.
Serve warm with extra parmesan on top.

This creamy Alfredo gnocchi with spinach is a comforting, rich dish that combines the deliciously creamy Alfredo sauce with the earthiness of spinach.

The soft gnocchi adds a satisfying texture, making this a decadent yet keto-friendly meal that everyone will enjoy.

Keto Cauliflower Gnocchi with Creamy Lemon Garlic Shrimp

This dish combines succulent shrimp in a tangy lemon garlic cream sauce with soft cauliflower gnocchi, creating a fresh and satisfying meal.

The zesty lemon and garlic infuse the shrimp and sauce with flavor, making this a delightful low-carb option for seafood lovers.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the shrimp and sauce:

1 tablespoon olive oil
1 pound shrimp, peeled and deveined
2 cloves garlic, minced
1/4 cup dry white wine (optional)
1/2 cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix to form a dough.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
In the same skillet, add garlic and cook for 1 minute until fragrant. Pour in white wine (if using) and simmer for 2 minutes to reduce.
Add heavy cream, lemon juice, lemon zest, and red pepper flakes (if using). Stir and cook for 3-4 minutes until the sauce thickens.
Return shrimp to the skillet, then add the cooked gnocchi, tossing gently to coat with the creamy lemon garlic sauce.
Garnish with fresh parsley and serve warm.

This creamy lemon garlic shrimp gnocchi is a refreshing and satisfying dish that combines tangy lemon, buttery shrimp, and soft gnocchi.

The creamy sauce makes every bite indulgent, while the fresh shrimp keeps it light and delicious.

Keto Cauliflower Gnocchi with Bolognese Sauce

This hearty, rich Bolognese sauce served over soft cauliflower gnocchi brings comfort and depth of flavor to your keto meal.

The slow-simmered sauce made with ground beef and a medley of spices is the perfect match for the pillowy gnocchi.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Bolognese sauce:

2 tablespoons olive oil
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1/2 cup red wine (optional)
1 can (14 oz) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup heavy cream
Fresh parsley for garnish

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix to form a dough.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
Add the diced onion and garlic to the skillet and cook for 3-4 minutes until softened.
Pour in the red wine (if using) and simmer for 2-3 minutes until it reduces by half.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer on low for 20-25 minutes to allow the flavors to meld together.
Stir in the heavy cream and simmer for an additional 5 minutes.
Serve the Bolognese sauce over the cooked gnocchi and garnish with fresh parsley.

This keto Bolognese gnocchi dish is a satisfying comfort meal, with the savory, rich beef sauce perfectly complementing the soft, pillowy gnocchi.

The sauce’s slow-simmered flavors create a depth that’s both hearty and indulgent, making this dish a perfect low-carb dinner option.

Keto Cauliflower Gnocchi with Roasted Red Pepper Cream Sauce

This deliciously creamy roasted red pepper sauce is the star of this dish, perfectly complementing the soft cauliflower gnocchi.

The sweet and smoky red peppers in the sauce create a rich, velvety texture that transforms the gnocchi into a decadent keto meal.

Ingredients:

For the gnocchi:

2 cups steamed and mashed cauliflower
1/2 cup almond flour
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper

For the roasted red pepper cream sauce:

2 roasted red bell peppers, peeled and seeds removed
1/4 cup heavy cream
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon tomato paste
1/4 teaspoon smoked paprika
Salt and pepper to taste
Fresh basil for garnish

Instructions:

Blend steamed cauliflower in a food processor until smooth. Squeeze out excess moisture.
In a bowl, combine cauliflower, almond flour, parmesan, egg, salt, and pepper. Mix to form a dough.
Roll the dough into ropes and cut into gnocchi-sized pieces.
Bring a pot of salted water to a gentle boil and cook gnocchi until they float. Drain and set aside.
In a blender, combine the roasted red peppers, heavy cream, olive oil, garlic, tomato paste, smoked paprika, salt, and pepper. Blend until smooth.
Pour the sauce into a skillet and simmer over low heat for 5-7 minutes until it thickens slightly.
In another skillet, sauté the cooked gnocchi for 2-3 minutes until golden and slightly crispy.
Pour the roasted red pepper sauce over the gnocchi and toss to coat.
Garnish with fresh basil and serve warm.

This roasted red pepper cream gnocchi is rich, velvety, and packed with flavor.

The smoky, sweet peppers bring a unique depth to the creamy sauce, while the crispy gnocchi adds a perfect texture contrast. It’s a satisfying, keto-friendly meal that’s both indulgent and comforting.