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Keto Gnocchi with Spinach Ricotta Sauce

Prep Time 40 mins
Cook Time 15 mins
Course Main Course
Servings 4


  • Large Pot
  • Frying Pan (I use nonstick)
  • Immersion Blender, I opted to use our Vitamix
  • Oven


  • 20 oz Cauliflower I use frozen florets
  • 1 tbsp Butter I use Salted Kerrygold Pure Irish Butter
  • 1 large Egg
  • 1 large Egg yolk
  • cup Almond flour I use Bob's Red Mill
  • 1 cup Shredded Cheese I use 365 Organic Italian Blend Cheese from Whole Foods
  • ½ tsp Garlic Powder
  • Salt and Pepper to taste

For Spinach Ricotta Sauce

  • 6 slices Uncured Bacon I use Garret Valley no sugar added, dry rub bacon
  • ¼ cup Heavy Cream I use Organic Valley
  • ½ cup Ricotta I use Miceli's Traditional ricotta
  • 10 oz Frozen Spinach I use Organic Cut Spinach by Woodstock Farms


For the Gnocchi

  • Preheat Oven to 400 F
  • Bring a large pot of water to boil. Add cauliflower florets and a pinch of salt.
  • Cook cauliflower until soft, this took about 10 minutes. It should be tender.
  • Drain cauliflower.
  • Return cauliflower to large pot, or put into blender. Add butter. Use Immersion Blender or Vitamix to blend until smooth.
  • Allow blended cauliflower to cool
  • Add eggs (1 egg + 1 egg yolk), shredded cheese, garlic powder, and salt and pepper to blended cauliflower. You can use your vitamix or immersion blender to combine. Alternatively, a fork will work too. You may need to use your hands!
  • Shape mixture into a ball, and place in a bowl, and refrigerate for 10 minutes.
  • Line baking sheet with parchment paper.
  • Remove from refrigerator, and form dough into individual gnocchi, using hands, and spoon. If gnocchi doesn't hold it's shape well, you can refrigerate further.
  • Place each individual gnocchi on lined baking sheet, and bake for 15 minutes.

For Spinach Ricotta Sauce

  • In a frying pan (I swear by our nonstick one from Circulon), fry up the bacon. Once cooked to your liking, remove bacon fro m
  • Once cooked to your liking, remove bacon from pan. Do not overcook.
  • Add heavy cream, ricotta, and spinach to frying pan.
  • Bring ingredients to a simmer and allow ingredients to combine.
  • Chop bacon, and add back to pan. Allow sauce to reduce slightly and flavors to incorporate - about 5 minutes.
  • Serve over Gnocchi & Enjoy!


Nutrition Information per serving. For Cauliflower Gnocchi: 4 net carbs // 21g Fat // 14.5g Protein // 264 Calories. For Spinach Ricotta Sauce: 3.5 net carbs // 10g Fat // 10g Protein // 155 Calories.