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Cauliflower Gnocchi Carbonara

  • 15 m
  • 15 m
Joyce Hendley
“Frozen cauliflower gnocchi is a time-saving, low-carb convenience food that works perfectly as a base for creamy, comforting carbonara.”


    • 1 tablespoon olive oil
    • 1 (12 ounce) bag frozen cauliflower gnocchi
    • 2 cups riced cauliflower
    • 3 pieces crumbled cooked bacon
    • ⅓ cup water
    • 2 pasteurized eggs
    • ½ cup grated Romano cheese
    • ¼ teaspoon ground pepper


  • 1 Heat oil in a large skillet over medium-high heat. Add gnocchi and cook until browned, about 5 minutes.
  • 2 Add riced cauliflower, bacon and water. Cover and simmer until the gnocchi are tender and the riced cauliflower is soft, about 5 minutes.
  • 3 Beat eggs with cheese and pepper in a small bowl. Remove pan from heat. Add the egg mixture to the gnocchi, stirring to coat evenly.
  • Tip: When a recipe calls for raw eggs, you can minimize the risk of foodborne illness by using pasteurized-in-the-shell eggs. Look for them in the refrigerator case near other whole eggs.
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