Cauliflower Gnocchi with Pesto and Veggies

Atkins Cauliflower Gnocchi with Pesto and Veggies
Net Carbs
Prep Time: 60 Minutes
Cook Time: 30 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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How to Calculate Atkins Net Carbs

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  • 4 cup Cauliflower, florets, frozen
  • 2 oz Mozzarella Cheese, part skim
  • 0 1/2 cup (92g per cup) Chickpea flour
  • 1 each Egg
  • 1 tsp Salt
  • 1 1/2 cup Parsley
  • 0 1/4 cup Hemp Hearts
  • 0 1/4 cup Parmesan cheese, grated
  • 1 clove Garlic, raw
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Olive Oil
  • 1 each Zucchini, Large (323g each)
  • 8 oz (85g) Baby Bella Mushrooms (Cremini, brown)
  • 3 Tbsp Canola Oil


  1. Fill a medium pot ¾ of the way full of water and bring to a boil over high heat. Add the frozen cauliflower, and return to a boil. One it starts to boil, reduce to simmer and cook for 5 minutes. Drain cauliflower and place in the center of a clean kitchen towel, allowing it to cool for 5 minutes. Then use the kitchen towel to squeeze out as much liquid as you can.
  2. Place the cauliflower in a food processor and pulse until finely ground. Add the mozzarella and pulse a few times to combine. Add the flour, egg, 1 teaspoon salt and process until well combined. Scrape out onto parchment paper, cover, and pat down to about ½ inch thickness. Freeze for 30 minutes (to allow the dough to firm up and be more workable).
  3. While the gnocchi dough chills, make the pesto. Pulse the parsley in the food processor until finely chopped. Add the hemp hearts, parmesan, garlic, and lemon juice and process until well combined and blending, scraping down the sides as needed. Slowly drizzle the olive oil into the food processor while running until fully integrated and the pesto is creamy. Set aside.
  4. Cut the zucchini into 1-inch thick rounds, and then cut each round into 8 wedges. Cut the mushrooms into quarters. In a 10-inch skillet over medium heat, warm 1 teaspoon canola oil. When warm, add the zucchini and mushrooms and sprinkle with ¼ teaspoon salt. Sautee until the mushrooms have released their water, and it has mostly evaporated, 6-7 minutes. Set aside.
  5. Remove the gnocchi from the freezer, portion into heaping 1 teaspoon cylinders on parchment paper. In the skillet over medium heat, warm 2 tablespoons canola oil until it shimmers. Working in batches add a single layer of gnocchi and fry until brown, about 1-2 minutes per side. Place cooked gnocchi on a paper towel lined plate repeat until all the dough is used, adding the remaining canola oil as needed.
  6. Wipe out the skillet, place over low heat and add the zucchini, mushrooms and gnocchi. Fold in the pesto until well coated and evenly warm. Each serving is about 1 1/4 cup.

Cooking Tip