Paleo Cauliflower Gnocchi with Spinach and Mushrooms
This creamy paleo cauliflower gnocchi with spinach and mushrooms is so decadent and delicious, and so easy to make! It's a beautiful and rich meatless dish that everyone will love.
Servings: 4 servings
Ingredients
Cauliflower Gnocchi
- 1 head of cauliflower about 4 cups of florets
- 1 cup cassava flour plus more if needed
- 1/2 cup coconut flour
- 1 egg
- 1/2 tsp sea salt
Sauce
- 1 tbsp avocado oil
- 1/2 medium onion chopped
- 8 oz cremini mushrooms chopped
- 3 garlic cloves minced
- 1/2 tsp fresh thyme
- 1/4 tsp dried oregano
- 1 1/4 cups full-fat coconut milk
- 2 tbsp apple cider vinegar
- 1/4 cup nutritional yeast
- 4 cups spinach
- 1/2 tsp sea salt or more to taste
- 1/4 tsp ground black pepper
Instructions
Cauliflower Gnocchi
- Place a steamer insert into a large saucepan and pour in water to just below the bottom of the steamer.
- Turn the heat to medium high and bring the water to a boil.
- Bring down the heat to medium low to simmer, then add cauliflower florets, cover, and steam until tender, about 10 minutes.
- Remove the cauliflower from the pot and transfer to a food processor. Blend until smooth.
- Add cassava flour, coconut flour, egg, and sea salt, and pulse until combined and forms a dough.
- Place the dough in the refrigerator for 15 minutes.
- If dough is too sticky, add cassava flour 1 tbsp at a time while kneading until it reaches the right consistency.
- Sprinkle some cassava flour on a large cutting board or a clean countertop.
- Roll your dough into ropes about ½ to ¾ inch thick, then cut the ropes into pieces that are about 1 inch long. If you'd like, use a fork to create indents on the gnocchi.
- Store half of the gnocchi in an airtight container in the refrigerator or the freezer, and save it for lagter. Use the other half for the this recipe.
Sauce
- In a deep dish pan, heat avocado oil over medium high heat.
- Add the onion and sauté for 5 minutes, until browned and translucent.
- Add the mushrooms, garlic, thyme, and dried oregano, and cook stirring for 5 minutes.
- Add coconut milk, apple cider vinegar, and cauliflower gnocchi.
- Wait until everything starts boiling, then turn down the heat to medium low. Cover, and let it simmer for 3 minutes.
- Stir in nutritional yeast, spinach, salt, and pepper, then cover and simmer for 3 more minutes.
- Stir well and taste to adjust seasoning. Serve immediately.
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 31g | Protein: 9g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 20mg | Sodium: 522mg | Potassium: 928mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2845IU | Vitamin C: 47.6mg | Calcium: 101mg | Iron: 3.9mg