Place the 3 cups cauliflower rice in a large microwave-safe bowl and microwave 2–3 minutes until tender.
Drain the cooked cauliflower thoroughly and press or squeeze out as much moisture as possible, then transfer to a large mixing bowl.
Add the 6 tablespoons almond flour, 2 egg yolks, and 1 cup grated Parmesan to the cauliflower and mix until combined.
Place the 2 cups shredded mozzarella in a microwave-safe bowl and melt in short bursts until fully melted, then pour into the cauliflower mixture and mix until a cohesive dough forms.
Lightly wet your hands, divide the dough into 4 equal portions, and shape each into a ball. Place the balls on a plate, cover, and refrigerate 10 minutes to firm up.
Lightly dust a work surface with almond flour. Roll each chilled ball into a thin log, then slice into bite-sized pieces and press lightly with a fork to create ridges.
Place the formed gnocchi on a plate, cover, and refrigerate 20 minutes to set.
Bring a large pot of salted water to a boil. Add the gnocchi and cook for 1 minute once the water returns to a boil.
Use a slotted spoon to remove the gnocchi, drain well, and serve with your favorite pasta sauce.
