Cauliflower Gnocchi
2 ingredient gnocchi. Gluten free, dairy free, paleo. The recipe is not mine, it's from "Lil Sipper" and is linked here. I doubled the amount she gives and I have included the sauce that I served it with :-) Below are details of how I made this using Lil Sipper's recipe and how I served and cooked it! We really liked it and I would love to try again with a cream based sauce!
Chop 1 head of cauliflower (probably equal to 1 bag if you buy pre-cut) into chunks small enough to fit into a pot; cover most of the cauliflower with water in the pot and heat over medium heat until the cauliflower becomes VERY tender. Drain water
Transfer cauliflower (WHILE HOT) to a food processor or blender and puree/blend until smooth (like really watery mashed potato smooth)
Measure 2 C of cauliflower puree and put into a bowl with 3 C of cassava flour
Begin stirring and eventually knead with hands when it becomes thicker until you have 1 big ball of dough
Use a teaspoon to measure a ball of dough and form all of the dough into desired shapes and place on a plate or container if you are not cooking right away (I froze mine on a flat plate and then cooked two days later. Make sure you freeze on a flat plate so that they do not stick together)
When ready to cook the gnocchi, heat a pan over medium/medium-low heat with 2 tsp olive oil and place the frozen gnocchi on there and move around with a spatula or spoon to flip the gnocchi and evenly cook them; mine took around 20 minutes to be cooked through
For the sauce I cooked 1 lb ground turkey in a medium saucepan and then added 3/4 jar of tomato basil marinara. I also cooked 2 zucchinis by slicing them, adding ghee and spices, and cooking at 275 for 25 minutes! OH and I made a homemade bread loaf (to come to the blog later ;-)) and made some into garlic toast by broiling them with butter and garlic powder
*we just served ourselves the plain gnocchi and then added the sauce, I was worried it'd get soggy but I really don't know!
xo, Celiac Sweetie