This Cauliflower Gnocchi with Crispy Zucchini and creamy Whipped Goat Cheese is a new spring and summer favorite. Homemade or store-bought Cauliflower gnocchi tossed with pan fried lemony zucchini and nutty browned butter. Preheat the oven to 425 degrees F. Prick the potatoes all over with a fork and place on a baking sheet. Drizzle with olive oil and sprinkle with garlic. Using a clean kitchen towel or paper towels, squeeze any excess liquid from the zucchini. Potatoes are Whole 30 compliant, so the filling isn’t an issue. I won’t tell if you won’t. ), gnocchi can be Whole 30 friendly. Semi homemade: This gnocchi is store bought. Need I say more? Fill a medium pot ¾ of the way full of water and bring to a boil over high heat. Uncover the pan, drizzle gnocchi with a little more oil, and cook until golden on both sides. Add 2 TBS of olive oil to the pan and sauté the shallot until its softened. Add the frozen cauliflower, and return to a boil. Cook covered for 2-3 minutes until the water evaporates, then add 2 more tablespoons water and cook again until it is completely evaporated. Green Giant™. However, if gnocchi is made from cauliflower or alternative flours (chickpea, almond, etc. Preheat the oven to 450 degrees. Add butter and swirl around util melted. This delicious Cauliflower Gnocchi is made with cauliflower instead of traditional potatoes. Privacy Policy. Bursting with authentic Italian flavor — and made with 40% cauliflower — you’ll savor this classic dish without sacrificing any taste. Sauté the zucchini in olive oil and toss with crushed red pepper and garlic salt. Remove gnocchi from heat. Cauliflower Gnocchi. Place the zucchini, yellow squash, eggplant and cauliflower gnocchi in a single and spaced out layer on the parchment lined baking sheet. Add zucchini to a colander and let sit for 10-15 minutes. Original. Add gnocchi then spread in one … One it starts to boil, reduce to simmer and cook for 5 minutes. Heat oil in a clean pan over medium heat. That also happens to be healthy: Paleo, vegan, grain free, gluten free. 10 Best Low-Carb Pasta Alternatives, According to a Dietitian Serve this quick-cooking gnocchi over creamy whipped goat cheese and top with plenty of cheesy garlic breadcrumbs. Add the garlic and stir for 30 seconds. Meanwhile, add garlic and red chili pepper flakes to skillet with vegetables then saute until garlic is … Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Serve gnocchi and zucchini together with freshly grated cheese on top. Basically, ALL THE FREES. Add zucchini and cook until golden on each side. Line a large sheet pan with parchment paper. Comfort food: Pasta. Place the cauliflower gnocchi, 2 tablespoons water and a drizzle of oil in a nonstick pan. Essentially, as long as it doesn’t have wheat flour or dairy, gnocchi can fit within your Whole 30 diet. Cauliflower Gnocchi Recipe - How to Make Cauliflower Gnocchi Remove from the pan. INGREDIENTS: CAULIFLOWER, CASSAVA FLOUR, POTATO STARCH, EXTRA VIRGIN OLIVE OIL, SEA SALT. Add all the ingredients to a large bowl and toss to combine. Place the cauliflower gnocchi, 2 tablespoons water and a drizzle of oil in a nonstick pan. Wash vegetables, cutting cauliflower into smallish florets and zucchini into 3/4″ rounds. Add ingredients directly to your favorite online grocery cart (where available). Add the flour and mash with a fork until just a few chunks of potatoes remain. Tiny amount of clean up: just one bowl and one sheet pan to wash. Preheat the oven to 375 degrees. Spread veggies in a 9×9″ glass baking dish (or any other size dish that will allow them to lay in a single layer). Bake, flipping halfway through, until fork-tender, about 45 minutes. Your email address will not be published. Season with salt. Pulse until combined well and it forms like a dough, and pulls away from the sides of the processor. Salt and Pepper to Taste Perfected: Cauliflower Gnocchi Recipes | Melissa Wood Health 4 ingredients: Just gnocchi, bell peppers, broccoli, zucchini, and some seasonings. Drain cauliflower and place in the center of a clean kitchen towel, allowing … 30 minutes: Yes, 30 minutes for caramelized gnocchi, saucy veggies, and plates that are licked clean. Spread it out onto a sheet pan and bake for 20 minutes or until the gnocchi are browned and the … Made golden crispy and pillowy soft. Add half the gnocchi to boiling water and cook until they start to float, then simmer … Cook … How to make ratatouille gnocchi. But these are meant to LOOK, FEEL, and TASTE like pasta, where zucchini noodles are decidedly not. To a large bowl, add the drained … ✌ I used a microplane to shave the cheese so the shavings are super fine and melt a little under the heat of the pasta - so good -@peachonomics. Cauliflower gnocchi is OUT for your Whole30–the only “noodles” allowed are those that … Serve and enjoy. NUTRITION FACTS: about 2.5 servings per container | Serving size 1 cup (140g) | Amount per serving: Calories 140. When the potatoes are cool enough to handle, cut them in half and carefully scoop the flesh into a large bowl. Heat extra virgin olive oil in a large skillet over medium-high heat. Spread it out onto a sheet pan and bake for 20 minutes or until the gnocchi are browned and the veggies are tender. Cauliflower: Say “Ciao!” to our Cauliflower Gnocchi. Dice garlic finely. Don’t let it burn! Add the gnocchi, zucchini and mushrooms back to the pan with 2 TBS of Butter. You’ll find 12-ounce bags of Trader Joe’s Cauliflower Gnocchi in our freezers for $2.69 each. Chop up the zucchini, yellow squash and eggplant into even pieces about the size of the gnocchi. All the ingredients to a large bowl and one sheet pan and bake for minutes. 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