Cauliflower Gnocchi Paleo Casserole
Baked cauliflower gnocchi casserole- made with homemade two ingredient cauliflower gnocchi and rosemary sage cream sauce. Paleo, gluten free, and dairy free family dinner. This casserole is perfect for breakfast or dinner!
Okay, I think we have just reached a new point of awesomeness in the world: baked cauliflower gnocchi casserole with creamy creamy sauce??
Yaaaasss!
What do you think?
Are you brave enough to dive into the world of next level casseroles… that just so happen to be PALEO!
All the pregnancy cravings for casserole- minus the pregnancy part.
Just hard-core casserole cravings up here.
I love everything about this pretty dish.
It’s everything a casserole should be: creamy, vegetables, meat, flavor… you get it…. you want this in your life.
Let’s break it down shall we?
cauliflower gnocchi casserole
I’m going with ten reasons why you should make this, because I definitely think there are ten reasons why…
- Just so darn delicious!
- Made with two ingredient cauliflower gnocchi that tastes like fluffy pillows from heaven, but in casserole form!
- That cream sauce tho.
- Easy peasy to make!
- Like real easy.
- It can be served as a breakfast casserole or for dinner! I’m all about that. 🙂 And yes, I would gladly eat casserole for breakfast.
- Clean CLEAN ingredients.
- It has my favorite apple chicken sausages and my favorite spices: rosemary and sage.
- It can be stored in the fridge or freezer for meal prep through the week, yahoo!
- You just gotta trust me on this one: make it.
- 1 can full fat canned coconut milk
- 2 large eggs
- 2 tablespoons arrowroot flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1-2 teaspoons rosemary fresh, minced
- 1-2 teaspoons sage fresh, minced
- 12 oz cauliflower gnocchi see notes for my homemade recipe
- 1 cup broccoli florets more or less to your taste
- 2 chicken sausages I use Aidell's apple chicken sausage
| Info |
| Cook Time | 50 minutes |
| Prep Time | 10 minutes |
| Servings |
servings
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Rate this recipe!
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Ingredients
Sauce
Base
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- Preheat oven to 350F. Slice chicken sausages in bite size pieces and layer ingredients for base in a casserole dish. You can use my homemade two ingredient cauliflower gnocchi (see recipe notes for the link) or you can use Trader Joes packaged one from the frozen food section (although, it is not 100% paleo- it's close enough for me).
- Whisk together eggs and coconut milk for sauce, then add spices and pour sauce over the base.
- Bake on 350F for 50-60 minutes.
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Nutrition Facts
Cauliflower Gnocchi Paleo Casserole
Amount Per Serving
Calories 317
Calories from Fat 198
% Daily Value*
Total Fat 22g
34%
Saturated Fat 15g
75%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 93mg
31%
Sodium 638mg
27%
Potassium 61mg
2%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
8%
Sugars 6g
Protein 13g
26%
Vitamin A
40%
Vitamin C
93%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
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37Comments
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any suggestions on a substiute for coconut milk?
Hi Jayne, if you can have dairy, you could swap for cream maybe? But other than that- it’s pretty essential.
If I use the frozen cauliflower gnocchi from Trader Joes…do I place it in the casserole dish frozen or cook the gnocchi first?
Hi Natalie, you can place the frozen cauliflower right in the dish. 🙂
Love this dish! I used the TJ’s frozen gnocchi, but i first thawed in the microwave and pan fried them to add some extra crunchy texture!
If using your homemade gnocchi, do you cook it prior to putting it into the casserole or does it go in fresh?
Hi Kim, I cook it before hand, but you can do it either way. 🙂
Looks great! Did you use 2 packages of sausage or 2 links? Thanks!
Hi Leah, I used two links.
Any subs for the egg? I’m currently strict AIP and haven’t reintroduced eggs yet.
Hi Vanessa, you could try subbing the eggs with 1 tablespoon arrowroot flour and 2 tablespoons water for an egg? It won’t be the same, but it might work.
I love the recipe but I am unfamiliar with coconut milk and arrowroot flour. Can I use normal flour and heavy cream?
Yes, that works Lea! Enjoy 🙂
I made this last night and WOW it’s delicious! Along with many of your recipes this one goes on the repeat list!
Thank you so much Alexandra!
Looks fantastic! I’m on a mission to find as many cauliflower recipes as I can!
Thank you Suzanne!
Do the broccoli florets need to be cooked prior or can I put them in raw?
Hi Blair, I put them in raw and they cook with the casserole.
Hi! Can’t wait to try this! How big is a serving?
Hi Brooke, a serving is 1/4 of the casserole.
Has anyone added other veggies that go well? Trying to pack as many veggies as possible into each meal.
Can I substitute arrowroot flower with almond or coconut flour? If so, do I use the same amount? Thank you!
Hi Kristina, almond flour won’t be a good sub, but tapioca will work great! 🙂
I’m making this for dinner tonight and I’m guessing that the size of the casserole pan is smaller than 9 x 13″? Thank you for this! I’ll double it and hope it fits the 9 x 13″ pan.
Hi Ann, did the 9×13 pan work well for doubling the recipe – or would you recommend a different size?
That should work Cam!
What size casserole dish?
Hi Natalie, you can use a 8″ by 8″ or 6″ by 9″.
Do I cook the sausage first or put it in raw?
Hi Alyssa, I use a pre-cooked sausage, so I just put it in the way it came in the package. Hope that helps!
Does the flour get whisked into the sauce?
Hi Tina, yes- the arrowroot flour gets stirred into the sauce.
Hi Kaylie! I am going to make this recipe this week! Would coconut flour work instead of arrowroot? If not I will go out and buy arrowroot or tapioca like mentioned above. Also, have you ever prepped this in advance? I’d like to make it during the day and leave it in my fridge until it’s ready to be cooked when people come over. Let me know! Thanks!
Hi Jeannie, coconut flour isn’t a goof sub for arrowroot and it won’t work the same unfortunately. You can sub tapioca flour in place of arrowroot flour though! I think it would be find to cook it just before people come over- or you can cook it and take it out just a few minutes early, then pop it in the oven to reheat and finish cooking when it’s time to eat. 🙂
I’m hoping to use this recipe to for a MealTrain family. I wanted to prep some frozen meals for them to pull out when needed. Would this recipe work for me to prep it ahead in the casserole dish and freeze it? If so, would they need to thaw it completely before baking it or just bake for longer (hour 30 minutes?)?
Yes, for sure!