Pan-seared Cauliflower Gnocchi (Paleo/AIP) is full of texture and flavor! Crispy prosciutto and wilted arugula accent soft pillows of pasta.Jump to Recipe
OH YOU GUYS, this one is gooooood. Gnocchi (pronounced NYO-key) can be kind of bland, but this one is definitely not. I made it for dinner, then ate the leftovers for lunch the next day, and it was still delish!
So what have we got going on here? First, the soft pillows of cauliflower gnocchi, of course. But let’s add to that some salty prosciutto that we’ll fry up nice and crispy. While we’re at it, let’s throw in some shallots. Oooo, then let’s deglaze the pan with some white wine. We’ll throw in the gnocchi to brown them a bit, add some fresh, nutty arugula to wilt, and finish with some fresh lemon juice. BOOM!
Oh. So. Good!
On how to make gnocchi
This time of year is also a good time for my Pumpkin Gnocchi and Lemon Sage Sauce, if you’d like to try a different kind. In that recipe, I included a tutorial on how to make gnocchi that might be helpful to you as you make this recipe. You can find the tutorial here.
As always, I am wishing you great love, and deep healing!
P.S. There are two big things happening in Wendi’s AIP Kitchen! The first is that I PUBLISHED MY FIRST COOKBOOK! 🥳 It’s Simply Flavorful, a very affordable mini e-cookbook (small but mighty) of premium, all new main dishes made with ingredients from the grocery store! Check it out right here!
The second thing is that I will be publishing a FREE monthly e-zine from this site. Sign up on the sidebar of my home page! (Note: this is separate from my blog, so you’ll need to sign up for it separately, even if you get my blog.) Thanks for hanging out with me in my kitchen!
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