Try this Cauliflower Gnocchi recipe, or contribute your own.
Suggest a better descriptionMicrowave two 10 oz bags frozen riced cauliflower as the label directs; let cool. Transfer to a clean kitchen towel and squeeze out any excess water. Puree in a food processor with 1 egg yolk, 3tbs potato starch, 2 tbs parmesan and 1/2 tsp kosher salt until well combined, 45 sec. Divide into 4 pieces and shape each into a 3/4" thick log. Live the logs into 1" pieces and arrange on a baking sheet. Freeze until firm, 2 hrs. Sauce the frozen gnocchi in butter in a nonstick skillet until browned, about 5 min. Add 1/2 cup marinara sauce and simmer until hot.
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Serving Size: 1 Serving (844g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 393 | ||
Calories from Fat: 138 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 228.1mg | 70 % | |
Sodium 1699.7mg | 59 % | |
Potassium 740.2mg | 19 % | |
Total Carbohydrate 51.9g | 15 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 45.9g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 393
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