Keto Gnocchi With Basil Butter

Prepare your cauliflower rice by microwaving it until al dente. If you are starting with frozen rice, microwave it and soak up excess moisture with a paper towel. If your cauliflower rice is fresh, you can lay a wet paper towel over it in a microwave to steam to rice. Depending on your power setting, this can take about 1-2 minutes of microwaving.

Combine the al dente rice with the almond flour, xanthan gum, salt, egg yolk, and parmesan in a food processor. Pulse until you get a consistent dough. It may be slightly grainy from the cheese, but it should easily come together like a soft clay.

Portion the gnocchi dough into 16 pieces. The best way to do this is to divide the dough in half and then keep halving the dough portions until you get 16 pieces. Press and roll the gnocchi dough in your hands into oval/rectangular shapes. You may also use a fork to press the classic gnocchi pattern into the tops of the pieces. Arrange the 16 gnocchi on a tray or plate lined with parchment or wax paper.

Freeze the gnocchi. This can take up to 6 hours, but make sure your gnocchi is completely frozen before continuing.

When the gnocchi is frozen, continue by melting the butter in a medium-sized skillet. Give the basil a rough chop and toss it in the butter.

Turn the skillet to a very low heat. Place the frozen gnocchi into the hot butter. Cook and rotate the gnocchi until all sides have a golden brown edge and the centers are warm (20-60 seconds per side). When the gnocchi has fully cooked on each side, it will naturally release from the pan. However, over cooking the gnocchi will turn them into mush, so full attention is required for this process.

Transfer the cooked gnocchi to a bowl. You may drizzle any remaining basil butter over the gnocchi for serving. Enjoy hot!