Cauliflower Gnocchi (Paleo, Low Carb)
Cauliflower is in the limelight for quite a while now. Because you can make nearly anything from it. Pizza, rice, mac and cheese or even ice cream. I know, right? But it has a perfect neutral flavour and smooth texture, making it easy to hide it in variety of dishes while increasing your veggie intake. And since cauliflower is finally back to being affordable, I am happy to include it more into our daily diet again. So I made a Cauliflower rice from half I bought on the market, because that and zucchini noodles are probably the best and easiest side dishes ever. But as much as I love my veggies, I also felt like something a bit fancier to accommodate my meals. So from the other half of the cauliflower I whipped up these Cauliflower Gnocchi (Paleo, Low Carb).
Now, I use tapioca flour in this recipe which is quite high in carbs. But it also works as a great binder and I haven’t used that much and not planning to eat all the gnocchi by myself, so it doesn’t worry me. However, if you are really watching your carb intake, you can leave it out and use for example flaxseed meal instead, the gnocchi will just have a little slimier texture. Xantan gum could be a good substitution too. Also feel free to use more of the flours used in the recipe if you like your gnocchi firm. I like mine fluffy and light, therefore I used only as much flour as needed to keep them together.
- 300g cauliflower
- 1 egg
- 4 tbsp lsa mix (linseed, sunflower, almond meal)
- 2 tbsp tapioca starch (swap for flaxseed meal for lower carb version)
- 1 tbsp chia flour
- Salt and pepper
- Cook the cauliflower in boiling water.
- Place the cooked and cooled cauliflower in a blender and add egg, salt and pepper. Blend everything together, until it makes a liquid mixture.
- Add the lsa mix, tapioca and chia flour and blend again. The final mixture should have a soft sticky texture if you'd like the gnocchi light and fluffy. Add more flours if you prefer firm gnocchi.
- Place a small pot with water over medium heat and bring the water to boil. It should be slightly bubbling, but not too much. With a spoon, scoop bits of the cauliflower mixture in to the boiling water, cooking the gnocchi in batches - few pieces at a time.
- Wait for the gnocchi to float to the top, boil for couple more minutes and then take them out of the water.
- Once you cooked all the gnocchi, place them on greased baking tray and spray them slightly with a cooking oil.
- Place the tray into preheated oven on 180 °C. Bake for 20 minutes, turning the gnocchi in half time.
- Serve with your favourite sauce.
Looking for more ways how to use cauliflower? Check out also these recipes: