Cauliflower Gnocchi with Garlic and Spinach
Ingredients
- 1 pound of cauliflower florets
- 1/2 cup Cassava Flour
- 1/4 cup Arrowroot Starch
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon sea salt
Sauce
- 2 cups spinach, packed
- 3/4 cup almond milk yogurt
- 1 tablespoon lemon juice
- 1 tablespoon coconut aminos
- 1 clove garlic
- 1 teaspoon fresh dill
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Preparation
Prepare the sauce by adding spinach, yogurt, lemon juice, coconut aminos, garlic, dill, salt and pepper to a high-speed blender and blend until smooth, then set aside.
Steam the cauliflower until tender.
While the cauliflower is steaming, add flour, starch and salt to a medium-sized bowl and whisk together, then remove the cauliflower and use a mesh bag or cheesecloth to squeeze out as much liquid as possible, about 3/4 to 1 cup.
Add the cauliflower to a food processor or high-speed blender and process until smooth.
Add the cauliflower purée to the flour mixture and begin to fold together with a fork.
Add olive oil to the mixture and continue mixing until a dough forms, which will be slightly sticky.
Roll the dough into 7-8 mini logs about 1/2 to 3/4 inch thick, cut each log into 4 pieces, and form the desired shape with your hands.
Boil the gnocchi in salted water until they float to the surface
Drain the gnocchi and toss with the prepared sauce before serving
