I haven’t eaten cream sauce really since I can remember! Dairy & I have never been super tight – let alone a gnocchi in a spinach cream sauce…
Over the last year or so, however, I’ve started cooking and experimenting with full-fat coconut milk which is packed with lauric acid, a medium-chain fatty acid that’s easily absorbed and used by the body for energy. Coconuts’ fatty acids are primarily saturated fats, but don’t think these will raise your cholesterol levels and cause heart damage. Instead, they’re known to actually do the opposite — coconut milk can help you lower cholesterol levels, improve blood pressure, and prevent heart attacks or a stroke. (1)
Full-fat coconut milk provides a smooth, creamy texture that is wonderful in soups, curries, puddings, and other non-dairy versions of creamier foods.
This Sunday I wanted to roll up my sleeves and cook something that took a little bit of time and attention, so I dove into this Cauliflower Gnocchi. BOY! I WAS NOT DISAPPOINTED && neither will you be if you made this delicious recipe. I’ll dive right in.
P.S this recipe is Paleo, Whole 30 approved, gluten free, and dairy free (WIN!)
Cauliflower Gnocchi with Spinach "Cream" Sauce
2 Ingredient Cauliflower Gnocchi; Paleo, Whole 30, Dairy Free
Ingredients
Gnocchi
- 4 cups cauliflower minced
- 3/4 cup paleo Baking Flour Bob's Red Mill
"Creamy" Spinach Sauce
- 1 cup full fat canned coconut milk
- 4 cups spinach
- 2 large garlic cloves
- 2 tbsp tapioca flour
- salt & pepper to taste
- 1 tbsp nutritional yeast optional for added flavor
Instructions
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Heat oven to 425F
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Steam cauliflower for five minutes or so until soft. Ring water out of the cauliflower by squeezing in a nut bag or putting it into a dishtowel and ringing it out. The leftover cauli is about 1.5 cups
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In a food processor blend ingredients for gnocchi until super smooth
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Seperate dough into 4 parts and roll out into 3/4" diameter tubes on a marble slap or a services primed with some extra flour. Cut the tubes into 1" pieces
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Boil a large pot full of water. Drop the gnocchi in. Once they rise to the surface, remove
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Lay the gnocchi on a baking sheet lined in parchment paper. Drizzle with olive oil
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Bake the gnocchi at 425F for 20 minutes (lay them out evenly on the sheet). They'll be lightly golden
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Prepare the sauce in a saucepan by stirring together all ingredients except for the spinach. Whisk the ingredients evenly (watch carefully for clumpy tapioca flower). You can use a hang whisk or a frother if you have it.
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Cook the sauce until it begins to thicken (this happens fast!) If you overcook it, it gets supppper thick (too thick). Stir continuously to avoid clumping. Remove from heat. Add the spinach and fold it into the sauce until it wilts.
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Add the gnocchi to the sauce and serve hot!
I hope you enjoy this as much as we did!
Enjoy in good health.
xx, Jess
(1) https://draxe.com/coconut-milk-nutrition/
