Pan Seared Ribeye Steak with Cauliflower Gnocchi with Pomodoro Sauce


A few words... I was asked for some new keto recipes and I obliged.




  • 1 medium to large head of cauliflower, cut into florets
  • 2/3 cup of almond flour OR all-purpose gluten free flour mix
  • ½ teaspoon salt
  • olive oil for spritzing or misting


  1. Remove the stem from the cauliflower and cut it into florets. You want 4 to 5 cups of florets. If you have a lot more, just set it aside to use for another recipe. This is important! You need to have that exact measure so you know how much flour to use. If you keep adding flour to "fix" the dough, this will just taste like flour! 

  2. Put the cauliflower florets in a food processor and pulse until crumbs remain – you want it to almost look like snow. Place all of the cauliflower in a microwave-safe bowl and cover it with a paper towel. Microwave for 5 minutes. Remove the cauliflower and spread it on a towel to cool.

  3. Once cool, wrap the cauliflower in a towel and squeeze every last bit of water and liquid out of it over your sink. When you think you’re finished, squeeze again! You want all of the moisture out. 

  4. Place the cauliflower back in the food processor. Pulse and blend it again until it begins to get creamy. Sprinkle in the flour and salt and blend again until a dough comes together. It will be super sticky, but resist the urge to add in more flour!

  5. Transfer the dough to a floured workspace. Have a little extra flour on hand because this is where you can work in a little bit as you roll the dough. Shape it into a ball, then slice it into 4 equal sections.
  6. Roll each section out until you have a rope that is about 1-inch thick. Slice the dough into squares with a sharp knife – I like to make cuts every ½ inch or so. Repeat with each rope of dough. Cook as desired! 

  7. To boil: bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 3 to 4 minutes. Remove with a slotted spoon and serve as you wish!
  8. To roast: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with olive oil. Place the gnocchi on the foil in a single layer and spray with olive oil. Sprinkle on a bit of salt and pepper. (At this point, you can also add veggies if you want, like in my sheet pan gnocchi!) Roast for 15, then flip and roast for 10 to 15 minutes more, or until golden brown and crispy on the edges.
  9. To sauté: Heat a nonstick skillet over medium heat and add 1 to 2 teaspoons olive oil. Add the gnocchi in a single layer (you may need to do two batches!) and cook until golden brown and crisp, about 5 minutes per side. If you feel that it still tastes a bit “floury” this way, use the boil method first, then sauté like this.

  10. To freeze: Cut the gnocchi into pieces a place them on a baking sheet in a single layer. Freeze for 60 minutes, then place the gnocchi in a ziplock bag. They will stay great in the freezer for a few months! You can cook any of the above ways from the frozen state. No defrosting necessary. 

  11. Once the gnocchi are cooked, serve them with Pomodoro sauce and a juicy ribeye steak.  

     GARNISH IDEAS: Fresh herbs or shaved cheese.


    * Tastic Spice is available HERE

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