Cauliflower Gnocchi

Cauliflower gnocchi is a delightful low-carb twist on the traditional Italian pasta, offering a light and fluffy texture with a hint of nuttiness from the cauliflower. Perfectly paired with a rich sauce or sautéed vegetables, it's a satisfying dish that doesn't compromise on flavor.

Ingredients

• Cauliflower - 400 grams
• Almond flour - 100 grams
• Egg - 1 large
• Parmesan cheese, grated - 30 grams
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Garlic, minced - 1 clove
• Fresh basil leaves - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the cauliflower into florets and steam them until tender, about 10 minutes.
3. Drain the cauliflower and let it cool slightly, then mash it into a smooth puree using a fork or a food processor.
4. In a mixing bowl, combine the cauliflower puree, almond flour, egg, Parmesan cheese, salt, and black pepper. Mix until a dough forms.
5. Turn the dough onto a lightly floured surface and knead it gently for about 1-2 minutes until smooth.
6. Divide the dough into four equal portions. Roll each portion into a long rope, about 1 cm thick, then cut into bite-sized pieces (about 2 cm each).
7. Using a fork, gently press down on each piece to create ridges.
8. Bring a large pot of salted water to a boil. Carefully drop in the gnocchi and cook until they float to the surface, about 2-3 minutes.
9. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant. Add the cooked gnocchi and sauté until golden brown, about 5 minutes.
10. Serve hot, garnished with fresh basil leaves.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in fiber, which aids digestion and promotes satiety.

Tags