Homemade two ingredient cauliflower gnocchi. Easy, healthy, and delicious! An easy whole30 and paleo dinner that makes for easy meal prep.
Hey guys!
It’s me again.
And I’m here something I think you’re really gonna like.
Dinner is served and it’s looking like some of the most delicious and healthy gnocchi I ever had- made with cauliflower.
It’s got all the good stuff and is made with only two ingredients.
Plus, you know that cream sauce is just about my favorite thing ever.
Any excuse to serve up spinach cream sauce and gnocchi, you can bet I’ll be there.
I’ve been prepping to go on a family vacation to Canada this week, so I’ve been trying to pack in a few extra blog recipes to share with you in the coming week.
I can’t say I’ve totally been in the mood to work…
My mind has been more on these avocado brownies with avocado butter cream that are literally taking up all the real estate in my mind.
And you’ll know why, when you taste these death-by-chocolate, triple layers of chocolate awesomeness later this week when I post the sacred recipe.
We’re here for the cauliflower gnocchi
But we’re not here to talk about avocado brownies.
I’m here for the gnocchi and I’m betting you are too.
I made three different variations of paleo gnocchi this week and I can’t pick a favorite!
That’s the problem with gnocchi.
It’s kinda like having children, you just can’t pick just one that steals the show. Not that I would know, but I do have a bunch of siblings and I love them each to death.
Dear sweet potato gnocchi and cauliflower gnocchi:
I love you both, but this post is dedicated to the mega-veggie-packed one that comes out fluffy like a soft down pillow with crispy golden edges.
I decided to bake this cauli gnocchi this time.
Mostly because I’ve been frying up so many gnocchis lately, that I had to try this hands-off version.
I know there’s going to come a day when I want gnocchi, but don’t want to take time to watch it sizzle and pop on the stove, so I figured popping it in the oven might be a good way to keep things easy- and still get that crispy-factor!
It worked like a charm!
These beauties came out of the oven, begging for me to try them.
So I did.
And they were awesome!
Also, this is the food processor I used for this recipe. It makes mixing everything up so darn easy!
2 Ingredient Cauliflower Paleo Gnocchi
Ingredients
- 4 cups cauliflower minced
- 3/4 cup cassava flour
- 1/2 teaspoon sea salt optional
- 1 can full fat canned coconut milk
- 4 cups spinach
- 2 large garlic cloves
- 2 tablespoons tapioca flour
- salt and pepper to taste
Instructions
- Heat oven to 425F.
- Steam cauliflower for about five minutes until soft. Ring water out of cauliflower by putting it in a dish towel and squeezing the excess water out. The remaining cauliflower should measure out to about 1 1/2 cups.
- In a food processor blend ingredients for gnocchi until smooth (you may have to add more or less cassava flour to get the dough to be kneadable).
- Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.
- Bring a large pot of water to a boil and drop gnocchi in. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
- Place gnocchi on a baking tray lined with parchment paper and lightly drizzled with olive oil. Bake on 425F for 20 minutes, then turn gnocchi over and bake for another 20 minutes until golden.
- In a saucepan stir together ingredients for sauce (except spinach) and whisk continuously (or use a hand blender) until smooth and the sauce begins to thicken. If you overcook it, it will become too thick and gooey from the flour. Stir continuously to avoid clumping. Then remove from heat, add spinach, wilt it, then stir in gnocchi.