Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for jamo. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
This low carb gnocchi is made of almond flour, cauliflower and assorted cheeses. Served with creamy Gorgonzola sauce, this dish will be a great keto It is basically made up of wheat flour, eggs, bread crumbs, potatoes, spinach, semolina, ricotta, and cheese. Most of these ingredients are not so.
Low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for Jamo is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for Jamo is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for jamo using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for Jamo:
- Take 300 g cauliflower (I buy ready made by waitrose as it's pre-cooked and strained)
- Prepare 1/2 cup plain white flour
- Prepare 1 tbsp corn flour
- Get 2 cups spinach
- Prepare 3/4 cup 2% fat greek yoghurt
- Take 1 clove garlic
- Prepare 1/2 lemon juice
- Take bunch mint (or dill)
- Make ready 300 g mushrooms
- Take 1 cube vegetable stock dissolved in 500ml boiled water
The "potato-like" pasta is just like soft little pillows of potato with crispy bottoms nestled in sauce and cheese. Kick your cauliflower gnocchi up a notch with this creamy sun-dried tomato sauce with fresh herbs makes for a rustic, delicious dish! I toss the freshly boiled dumplings in a super creamy sun-dried tomato sauce. The rich sauce, melt-in-your-mouth gnocchi, plus fresh herbs that bring everything.
Steps to make Low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for Jamo:
- For the sauce: Sauté mushrooms in olive oil, salt an pepper. Blend the spinach, garlic, yoghurt, dill/mint & lemon juice. Stir in mushrooms (or keep separate)
- For the gnocchi: blend the cauliflower until it's puréed. Mix the flour, corn flour and pinch of salt together. Fold in the cauliflower and add oil until all well mixed (dough will be sticky). Use teaspoons (or roll out dough & cut) to shape gnocchi and cook in the vegetable stock until golden.
- Plate up and serve! We enjoyed ours with a side of tomato-strawberry and feta salad.
This cauliflower gnocchi business is altogether healthy-ish, low-maintenance, seriously delicious, and fun. Let's talk about how to make this gem of a How to Make Cauliflower Gnocchi. First, we're going to cook a bag of frozen cauliflower. Use fresh if you want - but in these strange times, I find that. Cauliflower takes the place of carb-heavy potatoes in this light and healthy spin on gnocchi.
So that is going to wrap this up for this special food low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for jamo recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
