Cauliflower Gnocchi

Main meals | Low Calorie

CARBS	KCALS	TIME	SERVES	VEG SERVINGS
28g	225	30 mins	2	2

MADE WITH RICED CAULIFLOWER

This delicious riced cauliflower gnocchi by @eatgoodfeelgoood_ is bursting with flavor and features two portions of veg per serving. A great lower carb take on the Italian classic!

Ingredients for the rice:

2 Fullgreen Original Riced Cauliflower pouches
1/4 cup flour (can be gluten free if you like)
1 tsp salt
1/2 tbsp butter
1/2 tbsp olive oil
3 oz shiitake mushrooms, stemmed & sliced
1/4 cup sliced shallots
2 garlic cloves, minced
3/4 cup chicken stock
1/4 tbsp chopped fresh sage
1 cup chopped rocket
Grated parmesan cheese

Method:

Blend cauliflower then wrap in towel and fully squeeze out excess water.
Blend again with flour and salt, roll out in a ball and cut in half.
Sprinkle extra flour on the table, roll each ball into a rope that is about 1 inch thick, then slice the dough into 1/2 inch squares.
Bring a medium pot to boil, add gnocchi, and cook for 3-4 min.
Remove with slotted spoon and set to the side.
Add butter and olive oil to a skillet and cook for 2 min until it browns. Then add shallots and mushrooms and sauté for 6 min.
Add chicken stock and sage and simmer for 8 min until liquid is slightly reduced.
Season with salt + pepper and add the gnocchi to the skillet.
Coat in the mushroom sauce, then add rocket and let it wilt.
Remove from heat, top with parmesan cheese + red chili flakes, and enjoy!