Description
This recipe is really fun and easy to make and if gluten and grain-free but full of flavor!
Ingredients
Units
Scale
Gnocchi:
- 1 medium head of cauliflower
- 1 1/2 cups Cassava Flour, We used Otto’s
- 2–3 Tablespoons of olive oil (optional for sauteing once the gnocchi are cooked)
Quick and Easy Pasta Sauce:
- 1–2 teaspoons olive oil
- 1 cup diced onion
- 4 minced garlic cloves
- 2 Tablespoons Balsamic vinegar
- 1 Tablespoon coconut sugar
- 1 teaspoon dried basil (If you have fresh, use 1 Tablespoon of chopped basil)
- 2 Tablespoons tomato paste
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 2 (14.5 ounces) cans of diced tomatoes, undrained
Instructions
- Make the sauce first. Start by heating the olive oil in a large sauté pan to medium heat and add onions. Sauté for about 5 minutes or until the onions are translucent. Add in minced garlic and sauté for another minute stirring frequently so you don’t burn the garlic.
- Add in the rest of the ingredients the balsamic vinegar through the tomatoes, stir and start to bring to a boil.
- Once the tomato sauce is boiling, reduce it to medium heat and cook for another 15-20 minutes, stirring every once in a while. You can make this ahead of time and reheat when ready to use or just cover it and set it aside until you are ready to use. Reheat if it has gotten too cold.
- To make the gnocchi, add the flour to a large bowl and set aside, we will use this in just a bit. Next, chop the head of cauliflower into florets and steam until it is fork-tender.
- While it is still hot, you want to pureè the cauliflower – this can be done in a food processor or high-speed blender.
- While it is still hot, measure our 1 cup of cauliflower pureè and mix with the cassava flour. This needs to be done while the pureè is still hot. It is best to roll your sleeves up and get in there with your hands to make this dough come together. Form it into a large ball**.
- Now divide the dough into evenly into smaller parts. Roll the smaller parts of dough into logs about three-quarters in diameter. Now cut those into bite-sized pieces.
- Bring a large stock pot full of water to a boil. Once it’s boiling you can add salt to the water to help flavor the gnocchi. Carefully drop the bite-sized pieces of gnocchi dough into the water. They are done when they float to the top of the water.
- Now you can serve these as is with the tomato sauce but we think they are delicious if add a little olive oil to a sauté pan and sear each side of the gnocchi to crisp it up before topping it with the tomato sauce. Optional, top with parmesan cheese, chopped fresh basil and enjoy*!
Notes
*We will be honest, these didn’t last too long because we ate them right away but our best guess is these are best served and eaten right away.
**At this point, you can wrap the dough and put it in the refrigerator until you are ready to complete the other steps.
