To make little groves in your gnocchi, lightly drag a fork across the top if each gnocchi. Special equipment: a steamer basket insert. Let the cauliflower cool. Sauté and crisp-up in a stovetop pan—our favorite prep method that requires no thawing and results in crisp, never-overcooked Gnocchi. Cover and steam for 10 minutes, or until fork-tender. Cauliflower: Say “Ciao!” to our Cauliflower Gnocchi. > Our Italian supplier, who specializes in regular gnocchi, uses the cauliflower they’ve grown in their own fields to create soft-textured bites that are easy to prepare. Simmer for 15 minutes. Bake, flipping halfway through, until fork-tender, about 45 minutes. INGREDIENTS: CAULIFLOWER, CASSAVA FLOUR, … Cauliflower Gnocchi. Puree until the mixture is smooth. Once you try homemade marshmallows, there’s no going back to store-bought! Prep your oat flour and tapioca flour so it’s ready to go, while you boil water to prepare to steam cauliflower. Low Carb Keto Cauliflower Gnocchi. Serve immediately with a salad on the side. Total Fat 3g (4% DV), Saturated Fat 0.5g (3% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 460mg (20% DV), Total Carbohydrate 22g (8% DV), Dietary Fiber 6g (21% DV), Total Sugars less than 1g—Includes 0g Added Sugars (32% DV), Protein 2g, Vitamin D (0% DV), Calcium (4% DV), Iron (6% DV), Potassium (4% DV). See what shows are casting today. We use cookies on our website to improve the customer experience. It doesn’t really matter. Or the vegetarians. April 30, 2018 in Category: Product Stories, Calling all cauliflower lovers! Drain the cauliflower and use clean kitchen towels to squeeze completely dry. Our delicious recipe gives you an easy and tasty way to add vegetables to your dinner plate tonight. Hearty. Cover and steam for 10 minutes, or until fork-tender. Brush the gnocchi with the butter. From Cauliflower mash replacing mashed potatoes, to pizza crusts, “steaks,” “wings” and more… Cauliflower gnocchi is something I’ve been curious You’ll find 12-ounce bags of Trader Joe’s Cauliflower Gnocchi in our freezers for $2.69 each. In this gnocchi, riced cauliflower takes the place of the traditional potatoes to form a low-carb, gluten-free take on an Italian classic. Home Instructions. Anna Olson’s Top 10 Baking Tools for the Holidays, Cozy up With a Cup of Hot Chocolate Topped With Homemade Peppermint Vanilla Marshmallows. Humble. NUTRITION FACTS: And like other gnocchi you’ve known, these are tasty tossed in butter, fresh sage, and TJ's Shaved Parmesan Reggiano. Add the cauliflower, cover and steam until very tender and falling apart when pierced with a fork, 12 to 14 minutes. CAULIFLOWER, CASSAVA FLOUR, POTATO STARCH, EXTRA VIRGIN OLIVE OIL, SEA SALT. Toss it in nutty brown butter-caper sauce for an indulgent gluten-free dinner. Be the first to know about brand-new shows, the freshest recipes and exciting contests. Squeeze the cauliflower: Cool the steamed cauliflower slightly and transfer to a cheesecloth or kitchen towel. Or the Vegans. Prick the potatoes all over with a fork and place on a baking sheet. Dig In Let the cauliflower cool. Set a steamer basket insert into the pot and bring the water to a simmer over medium-high heat. When the potatoes are cool enough to handle, cut them in half and carefully scoop the flesh into a large bowl. Scoop half of the cauliflower/potato mixture into a Ziploc bag (I found it easier to work in two batches). > Cauliflower. about 2.5 servings per container | Serving size 1 cup (140g) | Amount per serving: Calories 140 Melt 1 tablespoon butter in a small microwave-safe bowl in the microwave. Between the gnocchi's limited availability and Twitter users' extremely enthusiastic reviews, I was intrigued and decided to try Trader Joe's best-seller for myself. Add the cauliflower a food processor along with the Parmesan, egg yolk, 1 teaspoon salt and a few grinds of black pepper. Add the cauliflower into a food processor and blend until smooth (it will look some what gritty, but … Reserve the baking sheet. Courtesy of Food Network KitchenCopyright 2017 Television Food Network, G.P. Repeat with the remaining dough. You can blame the Paleo-Keto-ists. Chop cauliflower into florets and steam until fork tender. Or, if you prefer, Rustico Pomodoro Pasta Sauce and fresh basil. 2 large russet potatoes (about 1 1/2 lbs), ½ cup gluten-free all-purpose flour, plus more for dusting, 1 medium head cauliflower, chopped into florets (about 1 lb), Kosher salt and freshly ground black pepper. Think you have what it takes? Meanwhile, fill a medium saucepan with 2 inches of water. Drain cauliflower and immediately blend or process until a very smooth purée is achieved. 3. Holiday baking season is here and having the right tools on hand makes the holidays a breeze. No wheat, sugar, dairy, or eggs are included here, and that translates to fewer carbs, with significantly less fat & calories than potato-based varieties. © Corus Entertainment Inc., 2020. Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cauliflower is hot. That’s what I’m having for dinner! Transfer the cauliflower to a clean thin dish towel, or nut milk bag, and … Product Stories We subbed in cauliflower for all-purpose flour to make a soft and fluffy gnocchi. The gnocchi is delicious topped with tomato sauce, as pictured here, butter and Parmesan, a sprinkling of herbs, or a luscious cream sauce -- whatever strikes you. Use a knife to cut the dough into 1-inch pieces and place them on the reserved baking sheet. Add the flour and mash with a fork until just a few chunks of potatoes remain. Arguably–bland. Preheat oven to 425F. Bake, flipping halfway through, until fork-tender, about 45 minutes. Be on a Food Network Canada show! Cauliflower gnocchi so crunchy that you can dip them in ketchup! Whatever. Melt the remaining 4 tablespoons butter in a large skillet over medium heat until brown bits start to form, 5 to 6 minutes. 2,000 calories a day is used for general nutrition advice. Cauliflower Gnocchi; Preheat oven to 425F. Tags: I'd recommend trying the cauliflower gnocchi regardless of whether you're looking for a low-carb pasta substitute. Place gnocchi on a baking tray lined with parchment paper and lightly drizzled with olive oil (Do not overmix the dough or the gnocchi will be unpleasantly dense.). And yet, at the same time, the hottest vegetable around these days. 2. Preheat the oven to 425ºF. Drain, cool slightly, and then mash in a large bowl. If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! > Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox! Yup! Remove from the heat, add the capers and stir until well combined. Pipe rows of the gnocchi onto the parchment lined baking sheet. Squeeze out as much moisture as possible, about 3/4 cup of water. All rights reserved. You can alternatively boil or microwave them for a more tender presentation. 4. Cauliflower. If you’ve been enjoying our ongoing experimentations with this brassica—we’ve riced it, mashed it, grilled it, and put it into patties & pizza crusts—our latest adaptation is likely to gnoc your socks off…. Any way is a good way to dress up our Cauliflower Gnocchi. 5. COVER the cauliflower florets with cold water in a large pot and bring to a boil. Corus Lifestyle. Add the cauliflower to a steamer basket set over a medium pot of boiling water. You’ll find 12-ounce bags of Trader Joe’s Cauliflower Gnocchi in our freezers for $2.69 each. Toss the gnocchi in the brown butter and sprinkle with the parsley. Just prepare to shout “Bravo!” between every bite. Cut one corner of the bag, about the width of a pinky finger, or approximately ½”. Gently press the top of each gnocchi with a fork to make grooves. All rights reserved. 6. Make a well in the middle of the mixture and set the bowl aside. Trader Joe’s Cauliflower Gnocchi (NYOK-kee) is made for us in Italy, and it’s quite like those traditional Italian dumplings made of mashed potato, flour, and egg—hence, the Gnocchi designation. Pour the puree into the well of the potato mixture and use a fork to gently mix the potatoes and cauliflower until just combined and a soft dough is formed. Generously flour a work surface. This version, however, is made with about 75% cauliflower, as well as cassava flour, potato starch, extra virgin olive oil, and sea salt. Scoop a heaping 1/2 cup of dough onto the surface and roll into a 12-inch rope. INGREDIENTS: Contact our Crew for current price and availability. Bursting with authentic Italian flavor — and made with 40% cauliflower — you’ll savor this classic dish without sacrificing any taste. The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.