Total Time: 45 minutes
- 4 cups cauliflower cut into small pieces
- 1-1/8 cups tapioca flour divided
- 1/4 cup cassava flour
- 1/4 cup Nutiva Organic Coconut Flour
- 1 tsp. sea salt
- 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 1 Tbsp. olive oil
- 2 tsp. minced garlic
- 2 Tbsp. fresh parsley diced
- 1 Tbsp. fresh thyme diced
Boil or steam cauliflower until soft, about 10 minutes; drain. Pat cauliflower dry, squeezing out excess moisture.
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.
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.
Bring large pot of water to boil; cook gnocchi about 2 minutes, until they float. Drain.
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.
Sprinkle with fresh parsley and thyme.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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