Cauliflower Gnocchi

Total Time: 45 minutes

Serves: 4

  1. Boil or steam cauliflower until soft, about 10 minutes; drain. Pat cauliflower dry, squeezing out excess moisture.
  2. In blender, combine cauliflower, 1 cup tapioca flour, cassava flour, coconut flour and sea salt; process until as smooth as possible. If dough becomes too sticky and wet, add tapioca one teaspoon at a time.
  3. On cutting board, sprinkle remaining tapioca flour. Roll dough into four ½”-thick ropes. Cut ropes into ½” pieces. Press fork into each piece to make gnocchi pattern.
  4. Bring large pot of water to boil; cook gnocchi about 2 minutes, until they float. Drain.
  5. In medium pan over medium heat, combine coconut oil, olive oil and garlic. Cook gnocchi in single layer 4 to 6 minutes, flipping halfway through cooking time.
  6. Sprinkle with fresh parsley and thyme.

This recipe was originally published on my Vitacost blog. Check out more recipes here

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