Tuesday, April 30, 2013

cauliflower gnocchi ( updated version)




recipe: cauliflower mash
2 cups cauliflower "rice"
1/4 cup of so delicious unsweetened coconut milk or almond milk

cook the cauliflower rice in the microwave for 5 minutes or steam it, i just like to microwave it so i wont add any more moisture to the cauliflower.
while its piping hot put it in a powerful blender or processor and add the 1/4 cup of unsweetened coconut milk.
keep on processing till you get a very smooth cauliflower mash.
it will yield a cup of cauliflower mash.

recipe for the dough:
1 cup of cauliflower mash
1 1/4 cup of almond flour
1/4 cup of unflavored whey protein powder
5 tbsp of ground physillium husk
1/2 cup of grated parmesan cheese
2 tsp of baking powder
pinch of salt
1/2 cup of boiling water
1 egg
2 tbsp of olive oil ( for your hands so it wont stick)
2 tbsp of coconut flour

preheat oven to 250F
mix every dry ingredients first except for the coconut flour.
add the water and the egg then using an electric hand mixer beat it till you get a dough consistency, it will be soupy at first but it will thicken up because of the boiling water and the physillium husk.
cover and rest the dough for 30 minutes ( my baby cried so i had to put it in the fridge but i think it helps)
before working on the dough put 2 tbsp of coconut flour and mix it in, it will act as a flour so it wont stick too much on the silicone mat.
divide your dough in 8 equal parts
roll each dough in a long log
cut it in desire sizes
i usually cut it 1/2 inch to 1 inch.
Put it in the oven for 15 minutes then
heat a nonstick pan
you don't need oil in the pan
Then take out the gnocchi from the oven
seared the gnocchi on both side., don't skip this part it will make the gnocchi firm so that it will hold with any sauces.
let it cool down. i store mine in airtight container and freeze them.
when I'm ready to use it i just make the sauce first then add the frozen gnocchi.