cauliflower gnocchi w garlic & spinach  this lower display image  02478644
cauliflower gnocchi w garlic & spinach this lower display image 02478644

CAULIFLOWER GNOCCHI W/ GARLIC & SPINACH ?? This lower carb alternative to traditional potato gnocchi tastes just as good! ? by @starinfinitefood
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▪1 pound of cauliflower florets
▪1/2 cup Cassava Flour
▪1/4 cup Arrowroot Starch ▪1 1/2 tablespoons olive oil
▪1/2 teaspoon sea salt
▪2 cups spinach, packed
▪3/4 cup almond milk yogurt
▪1 tablespoon lemon juice
▪1 tablespoon coconut aminos
▪1 clove garlic
▪1 teaspoon fresh dill
▪1/2 teaspoon salt
▪1/2 teaspoon pepper
1. Prepare sauce by adding spinach, yogurt, lemon juice, coconut aminos, garlic, dill, salt and pepper to a high speed blender and blend until smooth. Set aside.
2. Steam cauliflower until tender.
3. While the cauliflower is steaming, add flour, starch and salt to a medium sized bowl. Whisk together.
Remove cauliflower and use a mesh bag or cheesecloth to squeeze as much liquid out as possible (3/4 cup-1 cup).
4. Add cauliflower to a food processor or high speed blender and process until smooth.
5. Add the cauliflower purée to the flour mixture and begin to fold together with a fork.
6. Add olive oil to the mixture and continue mixing until a dough forms (will be slightly sticky.
7. Roll the dough into 7-8 mini logs about 1/2-3/4 inch thick depending on the size you want. Cut each log into 4 pieces. You can form the shape you’d like with your hand.
8. You can choose to boil the gnocchi for 2-3 minutes. I suggest sautéing it after if you do boil it. You can also toss in some oil and bake on 400 for about 10-12 minutes. If you have an air fryer, you could also use this method.
10. Add the spinach sauce or any sauce of your choice with some veggies.
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