Grain-free Cauliflower Gnocci
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 63.6
- Total Fat: 3.3 g
- Cholesterol: 34.1 mg
- Sodium: 284.2 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 1.3 g
- Protein: 3.5 g
View full nutritional breakdown of Grain-free Cauliflower Gnocci calories by ingredient
Introduction
Original recipe from http://awholenewtwist.com/grain-free-cauliflower-gnocchi/ Original recipe from http://awholenewtwist.com/grain-free-cauli
flower-gnocchi/
Number of Servings: 12
Ingredients
-
148 gram(s) Potato - Plain Baked Russet Potato
4 cup (1" pieces) Cauliflower, cooked
2 tbsp Tapioca Flour, 4 tbsp, 40g (by _MAOMAO_)
1 large Egg, fresh, whole, raw
1 large Egg Yolk
0.5 cup Parmesan Cheese, grated
1 tbsp Olive Oil
1 tsp Salt
Tips
Please see http://awholenewtwist.com/grain-free-cauliflower-gnocchi/ for further instructions and tips
Directions
INSTRUCTIONS
Bake one medium size russet potato in a 350-degree oven, until skin is crisp but inside feels soft, about 1 hour.
Cut cauliflower into florets (about 4 cups), and steam until very soft, about 25 minutes. Strain well.
If not already grated, you can add your parmesan cheese to a food processor and and process with the blade attachment, until it is the texture of coffee grounds. Remove grated cheese and reserve.
Working in batches, use a potato ricer to squeeze/wring the water out of the cauliflower, but don’t push the cauliflower through.
Place the squeezed cauliflower into the food processor bowl. Add egg, egg yolk, salt and parmesan cheese. Process with the blade attachment to form a smooth purée. Add tapioca flour and process until just incorporated.
Transfer mixture to a large mixing bowl.
When potato is done cooking, remove it from the oven, and turn the oven temperature down to 300 degrees.
Cut the potato in half and scoop half of the flesh into the potato ricer. If the potato is to hot to handle, you can let it cool or use clean kitchen gloves.
Press the potato flesh through the ricer over the cauliflower mixture. Repeat with the other half of the potato.
Stir mixture together with a fork. Do NOT process the potato with a food processor; it will make the potatoes gummy.
Line three baking sheets with parchment paper. Finely coat the parchment paper with olive oil using a Misto Sprayer or a pastry brush.
Scoop half of the cauliflower/potato mixture into a Ziploc bag (I found it easier to work in two batches). Cut one corner of the bag, about the width of a pinky finger, or approximately ½”.
Pipe rows of the gnocchi onto the parchment lined baking sheet.
To make little groves in your gnocchi, lightly drag a fork across the top if each gnocchi. Spray/brush the gnocchi with olive oil.
Bake in a 300 degree oven for 30 minutes. All ovens are different, so keep an eye on this.
The gnocchi should be golden with some dark spots, but not brown.
Dress the gnocchi to your liking. I like to melt some Grass Fed Herb Butter in a pan, toss the gnocchi with it, and season to taste with some salt and pepper.
Serving Size: 1/12 of recipe, approximately 1/2 C
Number of Servings: 12
Recipe submitted by SparkPeople user LIL_JAVAMONKEY.
Bake one medium size russet potato in a 350-degree oven, until skin is crisp but inside feels soft, about 1 hour.
Cut cauliflower into florets (about 4 cups), and steam until very soft, about 25 minutes. Strain well.
If not already grated, you can add your parmesan cheese to a food processor and and process with the blade attachment, until it is the texture of coffee grounds. Remove grated cheese and reserve.
Working in batches, use a potato ricer to squeeze/wring the water out of the cauliflower, but don’t push the cauliflower through.
Place the squeezed cauliflower into the food processor bowl. Add egg, egg yolk, salt and parmesan cheese. Process with the blade attachment to form a smooth purée. Add tapioca flour and process until just incorporated.
Transfer mixture to a large mixing bowl.
When potato is done cooking, remove it from the oven, and turn the oven temperature down to 300 degrees.
Cut the potato in half and scoop half of the flesh into the potato ricer. If the potato is to hot to handle, you can let it cool or use clean kitchen gloves.
Press the potato flesh through the ricer over the cauliflower mixture. Repeat with the other half of the potato.
Stir mixture together with a fork. Do NOT process the potato with a food processor; it will make the potatoes gummy.
Line three baking sheets with parchment paper. Finely coat the parchment paper with olive oil using a Misto Sprayer or a pastry brush.
Scoop half of the cauliflower/potato mixture into a Ziploc bag (I found it easier to work in two batches). Cut one corner of the bag, about the width of a pinky finger, or approximately ½”.
Pipe rows of the gnocchi onto the parchment lined baking sheet.
To make little groves in your gnocchi, lightly drag a fork across the top if each gnocchi. Spray/brush the gnocchi with olive oil.
Bake in a 300 degree oven for 30 minutes. All ovens are different, so keep an eye on this.
The gnocchi should be golden with some dark spots, but not brown.
Dress the gnocchi to your liking. I like to melt some Grass Fed Herb Butter in a pan, toss the gnocchi with it, and season to taste with some salt and pepper.
Serving Size: 1/12 of recipe, approximately 1/2 C
Number of Servings: 12
Recipe submitted by SparkPeople user LIL_JAVAMONKEY.