Cauliflower Gnocchi Recipe By Tasty

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CAULIFLOWER GNOCCHI RECIPE BY TASTY



Cauliflower Gnocchi Recipe by Tasty image

Here's what you need: cauliflower, all-purpose flour, salt, olive oil, pesto sauce

Provided by Rachel Gaewski

Categories     Dinner

Yield 3 servings

Number Of Ingredients 5

5 cups cauliflower, roughly chopped
1 ¾ cups all-purpose flour, or gluten-free flour
¾ teaspoon salt
1 tablespoon olive oil
pesto sauce, for serving

Steps:

  • Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.
  • Transfer the cauliflower to a clean dish towel and squeeze the excess water into a bowl.
  • Transfer the squeezed cauliflower to a food processor. Add the flour, salt, and olive oil and pulse until the dough forms a ball.
  • Transfer the dough to a lightly floured surface and knead for 3-4 minutes, or until the dough bounces back when poked.
  • Shape the dough into a ball, then cut into 4 equal pieces.
  • Working 1 piece at a time, cut in half again, then roll out a rope about 6 inches (3-cm) long and 1 inch (2-cm) wide. Slice each rope into ½-inch (1-cm) pieces.
  • Roll each piece along the back of a fork to create a line pattern.
  • Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 3-5 minutes, then remove with a slotted spoon.
  • Toss the gnocchi with pesto sauce and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 290 calories, Carbohydrate 51 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, Sugar 6 grams

CHICKEN & CAULIFLOWER GNOCCHI SOUP RECIPE BY TASTY



Chicken & Cauliflower Gnocchi Soup Recipe by Tasty image

Here's what you need: olive oil, frozen cauliflower gnocchi, celery stalks, small yellow onion, garlic, shredded carrots, Pacific Foods® Organic Free Range Chicken Broth, freshly ground black pepper, kosher salt, fresh thyme leaf, half & half, baby spinach, chicken, fresh parsley

Provided by Campbell's

Categories     Lunch

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, divided
1 package frozen cauliflower gnocchi
2 celery stalks, diced
1 small yellow onion, diced
2 teaspoons garlic, minced
1 cup shredded carrots
1 box Pacific Foods® Organic Free Range Chicken Broth
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 tablespoon fresh thyme leaf
1 cup half & half
2 cups baby spinach
2 cups chicken, cooked, diced
fresh parsley, chopped, for garnish

Steps:

  • Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the frozen cauliflower gnocchi. Sauté until they begin to turn golden brown, about 4 minutes. Remove the gnocchi from the pan and set aside.
  • In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the celery, onion, and garlic, and sauté until tender, about 5 minutes.
  • Add the carrots and Pacific Foods® Organic Free Range Chicken Broth and bring to a boil. Reduce heat to medium-low and add the pepper, salt, thyme, half-and-half, spinach, and chicken. Simmer until the spinach is wilted and chicken is warmed through, about 10 minutes.
  • Add the gnocchi to the soup and stir to combine.
  • Ladle the soup into serving bowls and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 922 calories, Carbohydrate 85 grams, Fat 47 grams, Fiber 5 grams, Protein 37 grams, Sugar 11 grams

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