INGREDIENTS GNOCCHI – 1 head Cauliflower – 1 large Russet Potato – 3.5 cups GF Flour – 1/2 cup Parmesan cheese – 1 tsp Salt – 1/2 tsp Black Pepper – 2 large Eggs – Cornstarch TOMATO SAUCE – 28 oz San Marzano Tomatoes – 2 tsp EVOO – 1 clove Garlic – 1 tsp Vegetable Base – 1 cup Water – 1/2 tsp Salt & Pepper – 1 tsp Oregano – 1/2 cup Parmesan Cheese – 1 tbsp Flat Leaf Parsley
This version of Gnocchi is soft, silky, hearty and filling - what's not to like? Make up a batch of Gnocchi to eat and freeze more for easy dinners later. You can enjoy a variety of sauces over the Gnocchi, don't limit yourself! There are so many health benefits to adding cauliflower to your diet.
COOK THE POTATO AND CAULIFLOWER IN SEPARATE CONTAINERS AS THEY WILL SOFTEN AT DIFFERENT RATES.
USE A TOWEL TO HELP SQUEEZE OUT ANY EXTRA LIQUID OF THE CAULIFLOWER BEFORE PREPARING THE GNOCCHI.
WHILE THE POTATO AND CAULIFLOWER ARE STILL HOT, MASH THEM TOGETHER IN A DISH.
ADD PARMESAN, FLOUR, SALT & PEPPER. THEN CREATE A WELL IN THE MIDDLE TO ADD THE EGG, INCORPORATE WELL.
SEPARATE THE DOUGH INTO EQUAL PARTS, THEN ROLL OUT AND CUT ½-3/4″ DIAMETERS. CUT INTO 1" PIECES. THIS IS YOUR GNOCCHI!
USE A FORK TO ROLL ACROSS EACH PIECE TO CREATE RIDGES (NO EXTRA EQUIPMENT NEEDED THIS WAY!).
ADD YOUR GNOCCHI TO A LARGE POT OF SALTED WATER AND LET THEM RISE TO THE SURFACE, ABOUT 3-4 MINUTES.
ENJOY THIS HEALTHY MEAL WITH CHEESE SPRINKLED ON TOP OR WITH A VARIETY OF DELICIOUS SAUCES TO CHANGE UP THIS SIMPLE WEEKNIGHT MEAL.