Cauliflower Gnocchi with Garlic and Spinach
Ingredients
- 1 pound 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 sauce by adding spinach, yogurt, lemon juice, coconut aminos, garlic, dill, salt and pepper to a high speed blender and blend until smooth. Set aside.
Steam cauliflower until tender.
While the cauliflower is steaming, add flour, starch and salt to a medium sized bowl. Whisk together. Remove cauliflower and use a mesh bag or cheesecloth to squeeze as much liquid out as possible (3/4 cup-1 cup).
Add 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 (will be slightly sticky).
Roll the dough into 7-8 mini logs about 1/2-3/4 inch thick depending on the size you want. Cut each log into 4 pieces. You can form the shape you’d like with your hand.
You can choose to boil the gnocchi for 2-3 minutes. I suggest sautéing it after if you do boil it. You can also toss in some oil and bake on 400 for about 10-12 minutes. If you have an air fryer, you could also use this method.
Add the spinach sauce or any sauce of your choice with some veggies.
