Baked Cauliflower Gnocchi with Sun Dried Tomatoes

GF V NF SF Jan 23, 2025

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Knowing how to repurpose ingredients and recipes into new creations is the key to being a great cook. And that's exactly what I'm doing here with this gnocchi; the dough is nearly the same as my Cauliflower Flaxseed Pizza Crust. Just cut them into gnocchi pieces, bake them, and serve with sauce and toppings. Today, I'm going with my Simple Pasta Sauce and sundried tomatoes. The tomatoes add great natural sweetness and texture to the dish, while also being rich in lycopene, as well as the tomato sauce!

CAULIFLOWER
- 2 lb (907 g) Frozen cauliflower, thawed

REST OF DOUGH
- 2 large (101 g) Egg
- 1 1/2 cup, shredded (170 g) Shredded mozzarella cheese, low moisture part skim
- 1/2 cup (60 g) Grated parmesan cheese
- 1/2 cup (52 g) Ground flaxseed
- 2 tbsp (6 g) Oregano, dried
- 2 tsp (6 g) Garlic powder
- 2 tsp (6 g) Onion powder
- 1/2 tsp (0.5 g) Red pepper flakes

TOPPINGS
- 1 1/3 cup (400 g) Simple pasta sauce
- 4 oz, chopped (113 g) Sun dried tomatoes

1. Preheat your oven to 350F, and line 2 large cookie sheets with parchment paper

2. Add your cauliflower to a food processor, and pulse until you have a riced consistency. Don't over blend

3. Transfer to a medium glass bowl, and cover with a plate. Microwave on high for 5 minutes. Let cool for a few minutes

4. Meanwhile, in a large bowl, add the rest of the gnocchi dough ingredients - egg, mozzarella, parmesan, flax, oregano, garlic, onion, and red pepper flakes

5. Add in the cauliflower, and mix with a silicone spatula until you have a fully combined dough

6. Shape your dough into little gnocchi pillows, and add to the sheet

7. Bake at 350F for about 45 minutes, or until browned. Transfer to a wire rack to cool

8. Mix with sauce and top with chopped sun dried tomatoes

9. Divide into 4 servings

https://www.poormanprotein.com/recipes/cauliflower-gnocchi

Servings: 4
Calories: 460
Protein: 30 g
Fat: 23 g
Net Carbs: 28 g
Fiber: 15 g

Description

Time

Prep Time:

45 minutes

Cook Time:

45 minutes

Total Time:

1 hours 30 minutes

Cost

Total Cost:

Cost per Serving:

$2.86

Ingredients

Serving(s)

Cauliflower

2 lb Frozen cauliflower, thawed

Rest of Dough

2 large Egg

1 1/2 cup, shredded Shredded mozzarella cheese, low moisture part skim

1/2 cup Grated parmesan cheese

1/2 cup Ground flaxseed

2 tbsp Oregano, dried

2 tsp Garlic powder

2 tsp Onion powder

1/2 tsp Red pepper flakes

Toppings

1 1/3 cup Simple pasta sauce

4 oz, chopped Sun dried tomatoes

Instructions

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Preheat your oven to 350F, and line 2 large cookie sheets with parchment paper
Add your cauliflower to a food processor, and pulse until you have a riced consistency. Don't over blend

Transfer to a medium glass bowl, and cover with a plate. Microwave on high for 5 minutes. Let cool for a few minutes
Meanwhile, in a large bowl, add the rest of the gnocchi dough ingredients - egg, mozzarella, parmesan, flax, oregano, garlic, onion, and red pepper flakes
Add in the cauliflower, and mix with a silicone spatula until you have a fully combined dough