30+ Delicious Spring Gnocchi Recipes That Celebrate Fresh Flavors

As the days grow longer and the flowers begin to bloom, it’s the perfect time to embrace the fresh, vibrant flavors of spring.

One dish that beautifully captures the essence of the season is gnocchi.

This pillowy, comforting pasta pairs perfectly with the bright ingredients that spring offers, from tender asparagus to zesty lemon and aromatic herbs.

In this article, we’re celebrating the season with 30+ spring-inspired gnocchi recipes.

Whether you’re a fan of savory or light and refreshing dishes, these recipes will bring a burst of spring into your kitchen.

Get ready to indulge in flavors that are as fresh as the season itself!

30+ Delicious Spring Gnocchi Recipes That Celebrate Fresh Flavors

Spring is all about fresh ingredients and lighter, more vibrant flavors, and these gnocchi recipes offer the perfect way to celebrate that.

From fresh herbs and vegetables to tangy citrus and creamy sauces, there’s a recipe here for every taste.

These dishes are perfect for a springtime dinner or a cozy weekend meal with loved ones.

So, roll up your sleeves, grab some gnocchi, and start cooking your way through these delicious, spring-inspired recipes.

Enjoy the season’s bounty in the most delicious way possible!

Spring Veggie Gnocchi with Zucchini Noodles

This low-carb and keto-friendly dish swaps traditional potato gnocchi for a flavorful combination of almond flour and zucchini, making it perfect for a springtime lunch. Paired with fresh zucchini noodles and a light garlic butter sauce, this recipe is full of fresh vegetables and healthy fats that are satisfying yet guilt-free.

Ingredients:

• 1 cup almond flour
• 1/2 cup ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves, minced
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a mixing bowl, combine the almond flour, ricotta cheese, egg, Parmesan, salt, and pepper. Mix until a dough forms. If the dough is too sticky, add a little more almond flour.
2. Roll the dough into small balls, then press lightly to form gnocchi shapes. Use a fork to create ridges on each piece.
3. Bring a pot of salted water to a boil. Gently drop the gnocchi into the water and cook for about 3-4 minutes, or until they float to the surface. Remove them with a slotted spoon and set aside.
4. In a large skillet, heat olive oil over medium heat. Add the zucchini noodles and cook for 2-3 minutes, until slightly softened.
5. In the same skillet, melt butter and sauté the garlic for 1 minute. Add the gnocchi and toss to coat in the garlic butter. Cook for another 2 minutes to allow the gnocchi to absorb some of the flavors.
6. Serve the gnocchi and zucchini noodles with a sprinkle of fresh parsley.

This keto-friendly gnocchi with zucchini noodles offers a delicious and healthy alternative to traditional pasta dishes. The creamy ricotta-based gnocchi paired with the fresh spring zucchini provides a vibrant and satisfying meal, perfect for anyone on a low-carb diet. The garlic butter sauce elevates the flavors without overpowering the delicate gnocchi. It’s a perfect light lunch for spring!

Lemon and Asparagus Gnocchi with Pesto Sauce

Combining the brightness of spring asparagus with the zesty kick of lemon, this low-carb gnocchi recipe is not only keto-friendly but packed with nutrients. The homemade pesto adds a fresh herbal flavor that complements the gnocchi and asparagus perfectly, creating a filling yet light lunch option.

Ingredients:

• 1 1/2 cups cauliflower rice (steamed and drained)
• 1/4 cup grated Parmesan
• 1 egg
• 1/4 cup almond flour
• Salt and pepper to taste
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• 1/2 cup homemade or store-bought keto pesto
• Zest and juice of 1 lemon

Instructions:

1. In a food processor, pulse the cauliflower rice, Parmesan, egg, almond flour, salt, and pepper until it forms a dough. If the dough is too sticky, add a little more almond flour.
2. Roll the dough into small gnocchi shapes and cook them in boiling salted water for about 3-4 minutes until they float to the top. Remove them with a slotted spoon and set aside.
3. In a large pan, heat olive oil over medium heat and sauté the asparagus for 5-7 minutes until tender and lightly browned.
4. Add the cooked gnocchi to the pan with the asparagus and toss gently.
5. Stir in the pesto, lemon zest, and lemon juice. Toss everything together to coat the gnocchi and asparagus evenly.
6. Serve immediately, garnished with more Parmesan if desired.

This spring-inspired gnocchi dish is a keto-friendly delight, bursting with the fresh flavors of lemon and asparagus. The cauliflower rice-based gnocchi perfectly complements the earthy pesto, while the asparagus adds a touch of spring vibrance. This recipe is not only low in carbs but also rich in healthy fats and fiber, making it the ideal lunch for anyone looking for a nutritious, satisfying, and low-carb meal.

Creamy Mushroom and Spinach Gnocchi

This creamy and decadent gnocchi recipe combines earthy mushrooms and fresh spinach with a rich, keto-friendly creamy sauce. By using a cauliflower base for the gnocchi, this dish becomes an indulgent yet healthy lunch option, full of flavor and springtime ingredients.

Ingredients:

• 2 cups cauliflower rice (steamed and drained)
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/4 cup almond flour
• 1 tbsp coconut flour (optional)
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup sliced mushrooms (cremini or button)
• 2 cups fresh spinach
• 1/4 cup heavy cream
• 2 tbsp butter
• 1/4 cup grated Parmesan (for the sauce)

Instructions:

1. In a food processor, combine the cauliflower rice, Parmesan, egg, almond flour, coconut flour (if using), salt, and pepper. Pulse until the dough comes together. Shape the dough into small gnocchi pieces and cook them in boiling salted water for 3-4 minutes until they rise to the surface. Remove with a slotted spoon.
2. In a large skillet, heat olive oil over medium heat. Add the mushrooms and sauté until soft and browned, about 5 minutes.
3. Add the spinach to the pan and cook until wilted.
4. Lower the heat, then stir in the butter and heavy cream. Allow the mixture to simmer for 2 minutes to thicken slightly.
5. Add the cooked gnocchi to the skillet and toss gently in the creamy mushroom and spinach sauce. Sprinkle in the Parmesan and toss until everything is well-coated.
6. Serve hot, garnished with extra Parmesan if desired.

This creamy mushroom and spinach gnocchi is the epitome of comfort food with a spring twist. The cauliflower-based gnocchi provides a great low-carb alternative to traditional pasta, while the creamy sauce made from heavy cream and Parmesan enriches the dish without adding unnecessary carbs. This recipe makes a satisfying lunch that’s packed with healthy fats and vitamins, perfect for a keto diet. The earthy mushrooms and fresh spinach make it a hearty, flavorful dish, ideal for the spring season.

Roasted Tomato and Basil Gnocchi

This simple yet flavorful gnocchi recipe combines the rich sweetness of roasted tomatoes with fresh basil for a perfect spring lunch. The keto-friendly cauliflower gnocchi paired with the natural sweetness of the tomatoes and the aromatic basil makes for a low-carb, satisfying, and delicious meal.

Ingredients:

• 2 cups cauliflower rice (steamed and drained)
• 1/4 cup almond flour
• 1 egg
• 1/2 cup grated Parmesan
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• Fresh mozzarella, torn (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Toss the cherry tomatoes with olive oil, salt, pepper, and minced garlic. Spread them out on a baking sheet and roast for 20-25 minutes until soft and caramelized.
2. In a food processor, combine the cauliflower rice, almond flour, egg, Parmesan, salt, and pepper. Process until a dough forms. Shape the dough into small gnocchi and cook them in boiling salted water for 3-4 minutes, until they float to the surface.
3. In a large pan, heat olive oil over medium heat. Add the roasted tomatoes and garlic, and toss gently.
4. Add the cooked gnocchi to the pan and toss them with the roasted tomatoes.
5. Stir in the chopped basil and top with fresh mozzarella if desired.
6. Serve hot and enjoy!

his roasted tomato and basil gnocchi recipe is a celebration of spring flavors. The sweetness of the roasted tomatoes paired with fresh basil enhances the gnocchi’s taste, while the addition of fresh mozzarella adds a creamy touch to the dish. Keto-friendly and full of flavor, this dish is perfect for a light yet satisfying lunch.

Garlic Parmesan Broccoli Gnocchi

This vibrant and savory dish is packed with fiber-rich broccoli and a garlic Parmesan sauce that makes the gnocchi irresistible. The almond flour-based gnocchi provides a low-carb base, while the broccoli adds a fresh spring element. It’s a quick and easy keto lunch option that’s both nutritious and delicious.

Ingredients:

• 1 1/2 cups cauliflower rice (steamed and drained)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 cups broccoli florets, steamed
• 2 garlic cloves, minced
• 1/4 cup heavy cream
• 2 tbsp butter
• Extra grated Parmesan for garnish

Instructions:

1. In a food processor, pulse cauliflower rice, almond flour, egg, Parmesan, salt, and pepper until a dough forms. Shape the dough into small gnocchi balls and cook them in boiling salted water for 3-4 minutes until they float.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute, then add the steamed broccoli and cook for 2 minutes.
3. Stir in the butter and heavy cream, and cook for another 2-3 minutes until the sauce thickens.
4. Add the cooked gnocchi to the skillet and toss everything together in the garlic Parmesan sauce.
5. Sprinkle with extra Parmesan and serve immediately.

This garlic Parmesan broccoli gnocchi is a keto-friendly, satisfying meal that combines the savory flavors of garlic and Parmesan with nutrient-packed broccoli. The creamy sauce complements the cauliflower gnocchi, making it a hearty lunch option that won’t break your carb limit. It’s a perfect balance of flavors and textures, providing a fresh and spring-like twist on a classic comfort food.

Avocado and Cucumber Gnocchi Salad

This refreshing and creamy gnocchi salad combines the smooth texture of avocado and the crunch of fresh cucumber with the lightness of homemade cauliflower gnocchi. Tossed in a simple lemon vinaigrette, it’s a perfect cold dish for a light, low-carb spring lunch, full of healthy fats and vegetables.

Ingredients:

• 1 1/2 cups cauliflower rice (steamed and drained)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 cucumber, diced
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Fresh cilantro for garnish

Instructions:

1. In a food processor, combine cauliflower rice, almond flour, egg, Parmesan, salt, and pepper. Process until a dough forms. Shape the dough into small gnocchi and cook in boiling salted water for 3-4 minutes until they float.
2. While the gnocchi cooks, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
3. Once the gnocchi is cooked, drain and allow to cool slightly.
4. In a large mixing bowl, combine the gnocchi, diced avocado, cucumber, and cilantro. Drizzle with the lemon vinaigrette and toss gently to combine.
5. Serve chilled for a refreshing spring lunch.

This avocado and cucumber gnocchi salad is a refreshing, keto-friendly dish perfect for a light lunch. The creamy avocado pairs beautifully with the crunchy cucumber, while the cauliflower gnocchi adds substance to the dish. Tossed in a bright lemon vinaigrette, it’s a low-carb, nutrient-packed meal that’s ideal for spring.

Pesto Cauliflower Gnocchi with Cherry Tomatoes

Pesto brings a burst of fresh, herbal flavor to this low-carb cauliflower gnocchi dish, with cherry tomatoes adding sweetness and color. This simple, keto-friendly meal is a great way to enjoy a springtime lunch that’s light yet flavorful, with healthy fats and vitamins.

Ingredients:

• 2 cups cauliflower rice (steamed and drained)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1/4 cup homemade or store-bought keto pesto
• Fresh basil for garnish

Instructions:

1. In a food processor, combine the cauliflower rice, almond flour, egg, Parmesan, salt, and pepper. Pulse until the dough forms. Roll the dough into small gnocchi pieces and cook them in boiling salted water until they float to the surface, about 3-4 minutes.
2. In a large skillet, heat olive oil over medium heat. Add the halved cherry tomatoes and cook for 2-3 minutes until they soften.
3. Stir in the pesto and toss gently. Add the cooked gnocchi and coat them well in the pesto sauce.
4. Garnish with fresh basil and serve immediately.

pesto cauliflower gnocchi with cherry tomatoes is a deliciously fresh and light dish for the spring. The pesto adds richness while the cherry tomatoes provide a touch of sweetness. Low-carb, keto-friendly, and full of fresh flavors, this dish is perfect for a quick and satisfying lunch.

Spring Herb and Garlic Ricotta Gnocchi

Fresh spring herbs and a creamy ricotta filling bring an aromatic twist to this low-carb gnocchi. The almond flour-based dough is soft and pillowy, and the garlic and herb-infused ricotta filling adds a burst of flavor. It’s the perfect keto lunch for anyone craving a wholesome, flavorful dish.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup ricotta cheese
• 1 egg
• 1/4 cup Parmesan cheese
• Salt and pepper to taste
• 1 tbsp garlic powder
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil

Instructions:

1. In a mixing bowl, combine the almond flour, ricotta cheese, egg, Parmesan, garlic powder, thyme, parsley, salt, and pepper. Stir until well combined.
2. Roll the dough into small gnocchi shapes and press lightly with a fork to create ridges. Boil the gnocchi in salted water for 3-4 minutes, until they float to the surface.
3. In a large skillet, heat olive oil over medium heat. Add the cooked gnocchi and sauté for a few minutes until golden brown on the edges.
4. Serve with extra fresh herbs and a sprinkle of Parmesan.

This spring herb and garlic ricotta gnocchi is the perfect way to enjoy fresh, seasonal herbs in a keto-friendly dish. The ricotta filling makes the gnocchi soft and creamy, while the fresh thyme and parsley bring a lively, aromatic note. This is a satisfying and healthy option for a low-carb lunch, combining the richness of ricotta with the freshness of spring herbs.

Spaghetti Squash Gnocchi with Lemon and Parmesan

This keto-friendly gnocchi is made from spaghetti squash, a perfect low-carb alternative to regular pasta. Tossed in a zesty lemon and Parmesan sauce, it’s a light, refreshing dish with a subtle sweetness from the squash. This low-carb lunch option is full of healthy fats, vitamins, and fresh flavors—ideal for a springtime meal.

Ingredients:

• 1 medium spaghetti squash
• 1/4 cup almond flour
• 1 egg
• 1/2 cup grated Parmesan
• Salt and pepper to taste
• 1 tbsp olive oil
• Juice and zest of 1 lemon
• 1/4 cup fresh basil, chopped
• Extra Parmesan for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Roast for 35-40 mnutes until tender.
2. Once the squash is roasted, scrape out the strands of squash with a fork and place them in a large bowl.
3. Add the almond flour, egg, Parmesan, salt, and pepper to the squash and mix until a dough forms.
4. Roll the dough into small gnocchi and cook in boiling salted water for 3-4 minutes until they float to the surface.
5. In a separate pan, heat olive oil over medium heat. Add the lemon juice, zest, and chopped basil, then toss the gnocchi in the sauce.
6. Serve with extra Parmesan and garnish with fresh basil.

This spaghetti squash gnocchi offers a light, fresh alternative to traditional gnocchi. The squash provides a natural sweetness, while the lemon and Parmesan sauce adds a burst of flavor. This low-carb, keto-friendly dish is packed with nutrients and healthy fats, making it a perfect spring lunch that’s both satisfying and refreshing.

Coconut Curry Cauliflower Gnocchi

This vibrant, flavorful gnocchi is infused with a rich coconut curry sauce, combining the creaminess of coconut milk with the subtle heat of curry spices. The cauliflower-based gnocchi creates a light, low-carb base that soaks up the creamy sauce, making it a perfect, warming dish for a keto-friendly lunch.

Ingredients:

• 2 cups cauliflower rice (steamed and drained)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup coconut milk (full-fat)
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional for heat)
• Fresh cilantro for garnish

Instructions:

1. In a food processor, combine the cauliflower rice, almond flour, egg, Parmesan, salt, and pepper. Process until a dough forms. Shape the dough into small gnocchi pieces and cook them in boiling salted water until they float, about 3-4 minutes.
2. In a large skillet, heat olive oil over medium heat. Add the coconut milk, curry powder, turmeric, and cayenne pepper, and stir to combine.
3. Simmer the sauce for 3-4 minutes until it thickens slightly.
4. Add the cooked gnocchi to the skillet and toss gently to coat in the coconut curry sauce.
5. Garnish with fresh cilantro and serve.

This coconut curry cauliflower gnocchi is a deliciously warming, low-carb dish that combines the creaminess of coconut milk with bold curry spices. The cauliflower-based gnocchi serves as the perfect base for the rich sauce, offering a satisfying, keto-friendly lunch that’s full of flavor and healthy fats.

Baked Spinach and Artichoke Gnocchi

his low-carb gnocchi recipe is inspired by the classic spinach and artichoke dip, making it a creamy, cheesy dish that’s perfect for a spring lunch. The cauliflower gnocchi base is baked with a luscious spinach and artichoke filling, creating a hearty, comforting meal that’s still keto-friendly.

Ingredients:

• 2 cups cauliflower rice (steamed and drained)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 1/2 cup spinach, chopped
• 1/2 cup artichoke hearts, chopped
• 1/4 cup cream cheese
• 1/4 cup shredded mozzarella
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). In a food processor, combine cauliflower rice, almond flour, egg, Parmesan, salt, and pepper. Process until a dough forms. Shape the dough into small gnocchi pieces.
2. Cook the gnocchi in boiling salted water until they float, about 3-4 minutes. Drain and set aside.
3. In a mixing bowl, combine spinach, artichoke hearts, cream cheese, and mozzarella. Season with salt and pepper.
4. In a greased baking dish, layer the gnocchi and top with the spinach and artichoke mixture.
5. Bake for 20-25 minutes until bubbly and golden.
6. Serve hot and enjoy!

his baked spinach and artichoke gnocchi is a satisfying, creamy dish that combines the best of both worlds—comfort food and low-carb, keto-friendly ingredients. The cauliflower-based gnocchi soaks up the rich spinach and artichoke filling, creating a hearty meal that’s perfect for a spring lunch. It’s cheesy, creamy, and full of flavor.

Roasted Beet and Goat Cheese Gnocchi

This unique and colorful gnocchi recipe combines the earthy sweetness of roasted beets with the tangy creaminess of goat cheese. The cauliflower-based gnocchi serves as a neutral base, allowing the vibrant beet and goat cheese flavors to shine through. It’s a light, healthy, and keto-friendly option for a spring lunch.

Ingredients:

• 2 cups cauliflower rice (steamed and drained)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 1 large beet, roasted and pureed
• 2 oz goat cheese, crumbled
• 1 tbsp olive oil
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Wrap the beet in foil and roast for 40-50 minutes until tender. Let cool, then peel and puree the beet in a food processor.
2. In a mixing bowl, combine cauliflower rice, almond flour, egg, Parmesan, salt, and pepper. Add the pureed beet and mix until well combined.
3. Shape the dough into small gnocchi and cook in boiling salted water for 3-4 minutes until they float.
4. In a large skillet, heat olive oil over medium heat. Add the cooked gnocchi and sauté until lightly golden on the edges.
5. Crumble the goat cheese over the gnocchi and toss gently to combine.
6. Garnish with fresh thyme and serve immediately.

This roasted beet and goat cheese gnocchi is a colorful and flavorful dish that celebrates the best of spring ingredients. The earthy sweetness of the beets combined with the tangy goat cheese creates a unique, keto-friendly meal that’s both satisfying and light. It’s a great way to enjoy fresh vegetables and healthy fats in one delicious dish.

Grilled Shrimp and Zucchini Gnocchi

This fresh, light gnocchi recipe combines grilled shrimp with zucchini for a vibrant spring dish. The cauliflower-based gnocchi provides a low-carb base, while the grilled shrimp adds protein and smokiness. The dish is finished with a light garlic and lemon butter sauce for extra flavor.

Ingredients:

• 2 cups cauliflower rice (steamed and drained)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 1 lb shrimp, peeled and deveined
• 1 zucchini, spiralized into noodles
• 2 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves, minced
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. In a food processor, combine cauliflower rice, almond flour, egg, Parmesan, salt, and pepper. Shape the dough into gnocchi and cook in boiling salted water until they float, about 3-4 minutes.
2. Preheat the grill or grill pan. Toss the shrimp with olive oil, salt, and pepper, then grill for 2-3 minutes per side until cooked through.
3. In a large skillet, melt butter over medium heat. Add the garlic and cook for 1 minute.
4. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until softened.
5. Add the cooked gnocchi and grilled shrimp to the skillet. Stir in lemon juice and toss everything together.
6. Garnish with fresh parsley and serve immediately.

This grilled shrimp and zucchini gnocchi is a light, keto-friendly dish perfect for spring. The shrimp adds protein and a smoky flavor, while the zucchini noodles provide a refreshing crunch. Paired with the soft cauliflower gnocchi, this dish is satisfying without being heavy, making it an ideal choice for a healthy, low-carb lunch.

Roasted Garlic and Herb Cauliflower Gnocchi with Feta

This roasted garlic and herb gnocchi is packed with flavor, thanks to the savory depth of roasted garlic and fresh herbs. Crumbled feta adds a creamy, tangy element to the dish, while the cauliflower gnocchi base remains light and low-carb. This is a delicious, keto-friendly lunch that brings together fresh, spring ingredients in every bite.

Ingredients:

• 2 cups cauliflower rice (steamed and drained)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 1 bulb garlic, roasted
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the top off the garlic bulb and drizzle with olive oil. Wrap in foil and roast for 30-35 minutes until soft and fragrant.
2. In a food processor, combine cauliflower rice, almond flour, egg, Parmesan, salt, pepper, and roasted garlic. Process until a dough forms.
3. Shape the dough into small gnocchi and cook them in boiling salted water for 3-4 minutes until they float.
4. In a large skillet, heat olive oil over medium heat. Add the cooked gnocchi and sauté until golden.
5. Stir in fresh herbs and crumbled feta.
6. Serve immediately, garnished with extra herbs.

This roasted garlic and herb gnocchi with feta is a rich, flavorful dish that’s perfect for spring. The roasted garlic adds depth, while the fresh herbs brighten up the dish. The creamy feta complements the cauliflower gnocchi, making this a satisfying, low-carb meal ideal for a keto-friendly lunch.

Lemon and Herb Chicken Gnocchi

flavorful gnocchi recipe combines tender grilled chicken with a fresh lemon and herb dressing, making it the perfect low-carb, keto-friendly dish. The cauliflower gnocchi is paired with a zesty lemon sauce that adds a light, refreshing touch, while the chicken provides a satisfying protein boost. It’s an ideal lunch for spring.

Ingredients:

• 2 cups cauliflower rice (steamed and drained)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 1 lb chicken breast, grilled and sliced
• 1 tbsp olive oil
• 1/2 cup chicken broth
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• Fresh parsley, chopped

Instructions:

1. In a food processor, combine cauliflower rice, almond flour, egg, Parmesan, salt, and pepper. Process until a dough forms. Shape into small gnocchi and cook in boiling salted water for 3-4 minutes until they float.
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute, then add the chicken broth, lemon juice, and zest. Stir to combine and let simmer for 2-3 minutes.
3. Add the grilled chicken and cooked gnocchi to the skillet, tossing to coat in the lemon sauce.
4. Garnish with fresh parsley and serve immediately.

This lemon and herb chicken gnocchi is a light and flavorful dish that combines the freshness of lemon with the heartiness of grilled chicken. The cauliflower gnocchi provides the perfect low-carb base, making this a satisfying, keto-friendly meal that’s perfect for a spring lunch.

Cucumber and Dill Shrimp Gnocchi Salad

This refreshing shrimp and cucumber salad combines the delicate flavors of shrimp with fresh cucumber, dill, and a tangy lemon dressing. The cauliflower-based gnocchi adds a soft and satisfying texture, making this dish a perfect keto-friendly lunch for the warmer spring months.

Ingredients:

• 1 1/2 cups cauliflower rice (steamed and drained)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 1 lb shrimp, peeled and deveined
• 1/2 cucumber, thinly sliced
• 1 tbsp fresh dill, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar

Instructions:

1. In a food processor, combine cauliflower rice, almond flour, egg, Parmesan, salt, and pepper. Process until a dough forms. Roll into gnocchi and cook in boiling salted water until they float, about 3-4 minutes.
2. In a large skillet, heat olive oil over medium heat. Cook shrimp for 2-3 minutes per side until pink and cooked through.
3. In a mixing bowl, whisk together lemon juice, Dijon mustard, white wine vinegar, salt, and pepper.
4. Toss the cooked gnocchi, shrimp, cucumber, and dill with the dressing until well-coated.
5. Serve chilled for a refreshing, light lunch.

This cucumber and dill shrimp gnocchi salad is the perfect spring lunch, combining fresh ingredients with a creamy dressing. The shrimp provides a light protein, while the gnocchi adds substance without the carbs. The dill and cucumber offer refreshing flavors, making this a delicious, keto-friendly dish.

Spring Vegetable Gnocchi with Pesto Cream Sauce

This vibrant spring vegetable gnocchi is packed with fresh, seasonal vegetables like asparagus, peas, and spinach, tossed in a creamy pesto sauce. The cauliflower gnocchi provides a low-carb base, while the pesto cream sauce adds richness and flavor. It’s a light yet satisfying spring lunch that’s perfect for a keto diet.

Ingredients:

• 1 1/2 cups cauliflower rice (steamed and drained)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 1/2 cup asparagus, chopped
• 1/2 cup peas (fresh or frozen)
• 1/2 cup spinach, chopped
• 2 tbsp pesto (store-bought or homemade)
• 1/4 cup heavy cream
• 1 tbsp olive oil

Instructions:

1. In a food processor, combine cauliflower rice, almond flour, egg, Parmesan, salt, and pepper. Process until a dough forms. Shape the dough into small gnocchi and cook them in boiling salted water for 3-4 minutes until they float.
2. In a skillet, heat olive oil over medium heat. Add asparagus, peas, and spinach, cooking for 3-4 minutes until the vegetables are tender.
3. Stir in the pesto and heavy cream, mixing to create a creamy sauce.
4. Add the cooked gnocchi to the skillet and toss until well-coated with the pesto cream sauce.
5. Serve immediately with a sprinkle of extra Parmesan.

his spring vegetable gnocchi with pesto cream sauce is a rich and vibrant dish that celebrates the fresh flavors of spring. The pesto cream sauce adds indulgent richness while keeping the dish light and keto-friendly. The cauliflower gnocchi provides a low-carb base, and the vegetables bring a healthy balance, making this a perfect spring lunch option.

Smoked Salmon and Avocado Gnocchi

This simple yet flavorful smoked salmon and avocado gnocchi brings together creamy avocado and the smoky richness of smoked salmon for a delicious and satisfying lunch. The cauliflower gnocchi is the perfect base, keeping the dish low-carb while still offering a hearty meal.

Ingredients:

• 1 1/2 cups cauliflower rice (steamed and drained)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 1 avocado, diced
• 4 oz smoked salmon, sliced
• 1 tbsp olive oil
• Juice of 1/2 lemon
• Fresh dill for garnish

Instructions:

1. In a food processor, combine cauliflower rice, almond flour, egg, Parmesan, salt, and pepper. Process until a dough forms. Shape the dough into small gnocchi and cook in boiling salted water for 3-4 minutes until they float.
2. In a skillet, heat olive oil over medium heat. Add the cooked gnocchi and sauté until golden on the edges.
3. Toss the cooked gnocchi with diced avocado, smoked salmon, lemon juice, and a pinch of salt and pepper.
4. Garnish with fresh dill and serve immediately.

This smoked salmon and avocado gnocchi is a light yet filling spring lunch. The avocado provides creaminess, while the smoked salmon adds a delicious depth of flavor. The cauliflower gnocchi keeps the dish low-carb and satisfying, making it a perfect keto meal that’s both healthy and indulgent.

Spinach and Ricotta Stuffed Gnocchi

cauliflower-based gnocchi are stuffed with a creamy spinach and ricotta filling, creating a hearty and flavorful keto-friendly lunch. The savory filling pairs perfectly with a light garlic butter sauce, making it a satisfying dish that’s rich in flavor yet low in carbs.

Ingredients:

• 2 cups cauliflower rice (steamed and drained)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 1/2 cup ricotta cheese
• 1/2 cup cooked spinach, squeezed dry
• 1 tbsp butter
• 2 garlic cloves, minced
• Fresh basil for garnish

Instructions:

1. In a food processor, combine cauliflower rice, almond flour, egg, Parmesan, salt, and pepper. Process until a dough forms.
2. Roll the dough into small circles and flatten them. Spoon a small amount of ricotta and spinach filling in the center of each piece. Fold and pinch the edges to seal.
3. Cook the stuffed gnocchi in boiling salted water for 3-4 minutes until they float.
4. In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
5. Add the cooked gnocchi to the skillet and toss in the garlic butter sauce.
6. Garnish with fresh basil and serve.

These spinach and ricotta stuffed gnocchi offer a comforting, creamy filling that’s perfectly balanced by the light cauliflower gnocchi. The garlic butter sauce ties everything together with richness and flavor, making this dish a perfect keto-friendly option for a satisfying spring lunch.

Bacon and Brussel Sprout Gnocchi

This bacon and brussel sprout gnocchi is a savory, hearty dish that combines crispy bacon with sautéed brussel sprouts and cauliflower gnocchi. The richness of the bacon and the earthiness of the sprouts provide a satisfying keto lunch that’s full of flavor and healthy fats.

Ingredients:

• 1 1/2 cups cauliflower rice (steamed and drained)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 4 slices bacon, chopped
• 1 cup brussel sprouts, halved
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. In a food processor, combine cauliflower rice, almond flour, egg, Parmesan, salt, and pepper. Process until a dough forms. Shape into small gnocchi and cook in boiling salted water until they float.
2. In a large skillet, cook chopped bacon until crispy. Remove the bacon and set aside.
3. In the same skillet, sauté brussel sprouts in olive oil until golden brown and tender, about 5-7 minutes.
4. Add the cooked gnocchi and bacon back to the skillet, tossing everything together.
5. This bacon and brussel sprout gnocchi is a savory, satisfying low-carb meal that’s perfect for a spring lunch. The crispy bacon adds richness, while the brussel sprouts provide a delicious crunch. Paired with the cauliflower gnocchi, this dish is both comforting and keto-friendly, making it a great choice for anyone following a low-carb lifestyle.

Note: More recipes are coming soon