Gnocchi originated in Italy and has been out in the world since the Roman Times. Recently, it has been gaining more attention, as chefs and cooking enthusiasts, especially vegans and vegetarians, have been experimenting on this yummy and comforting dish. Gnocchi’s other lovable feature is it’s easy to make, using only minimal ingredients that can be gluten-free, paleo, vegan, and autoimmune protocol compliant.
Trader Joe’s is known for its healthy goods. Just like its frozen cauliflower product that sold like pancakes, their cauliflower gnocchi is now getting all the hype! So, in this article we’re sharing with you a copy of Trader Joe’s cauliflower gnocchi recipe, but better! Unlike Trader Joe’s, we’re not using potato starch, which some people may have an intolerance. This cauliflower gnocchi recipe is gluten and grain-free, paleo, AIP, and vegan.
Think of cauliflower gnocchi like pasta; you can mix it with sauce, protein, and veggies. You can also add sauces like tomato sauce, pesto or garlic cream sauce. For your protein, you may combine it with chicken, bacon, prosciutto, or lemon baked shrimp.
Here are the ingredients you’ll need for cauliflower gnocchi:
4 cups of Cauliflower (minced)
½ cup Cassava flour
¼ cup Arrowroot starch (potato starch alternative)
1 tsp sea salt
2 tbsp olive oil, divided
2 tbsp olive oil
Half a lemon
1 tbsp parsley (chopped)
Steps to make cauliflower gnocchi:
Step 1: Chop the cauliflower into tiny pieces using a food processor. Preheat the oven to 400 F.
Step 2: Boil the cauliflower in water; fill a pot of minced cauliflower about two-thirds with water. Bring to a low simmer on medium heat and simmer for about 7 minutes.
Step 3: Allow the pot to cool off, and then pour the cauliflower into a cheesecloth or nut milk bag. Squeeze the cloth until excess water is removed. Transfer the cauliflower into a bowl.
Step 4: Pour into the bowl the cassava flour, arrowroot starch, and mix with the cauliflower. Fold and press until a dough forms.
Step 5: Get a handful of dough and roll into a rope on a clean surface. Slice the dough and make gnocchi pieces of about 3/4″ long. Set aside.
Step 6: Fill a pot with water and add salt. Bring the water to a boil, then add the gnocchi pieces and cook in two batches. When the gnocchi begins to float, and transfer to a bowl using a slotted spoon. Coat the gnocchi with 2 tbsp of olive oil to prevent from sticking.
Step 7: Bake the gnocchi in the preheated oven for about 20 minutes. Flip the pieces halfway through, and remove from the oven when cooked.
Step 8: Place the gnocchi pieces on a plate or a bowl, and top with olive oil, lemon, parsley, or any of your desired sauce.