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!
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Looks amazing. Interesting that they are sautéed in a pan and not boiled. I can’t wait to try!!!
Enjoy! Lemme know if you have any questions! 🙂
I just made this and wanna say that it’s probably my favourite AIP recipe ever. The gnocchi really do have the consistency and taste of real gnocchi with a bit of cauliflower kick, but luckily I (and my husband) like it. The only thing is that rolling out the dough and making the actual gnocchi are somewhat labour intensive, but now that I’ve made it once, I think the second time will go easier!
Hi, Emily! Thanks for circling back around to leave me such a happy message! I love this one, too, and I totally agree with you – labor-intensive! BUT. It’s so yummy. I have gotten faster at making the gnocchi over the years. Sometimes, though, the most special meals are the ones you don’t do quickly… 🙂
Thank you for this recipe! We really enjoyed it – so much so that I am planning to make a batch of the gnocchi for the freezer. Once frozen, how would you suggest cooking them – let them thaw first? Or do you think I could throw them in the pan frozen?
Oh boy. That’s a good question. I think I would probably thaw them first, but I would worry that they’d be too wet from condensation. You might need to dust them with a small amount of flour, and add more oil when pan searing. Please share the result of whatever you decided to do with everyone!
I’ve never made this before, and it didn’t quite look like yours. (Almost) but it was delicious!
Hi, Hannah! Kudos to you for taking on such a tricky recipe! It isn’t an easy one. But yes…the FLAVOR! Thank you for taking the time to write. It makes my day. 🙂
I finally made them last night. They are yummy… softer than a usual gnocchi, but what a great way to get my cauliflower serving 😊 I made them with purple cauliflower & they were so pretty!!