Pan-seared Cauliflower Gnocchi (Paleo/AIP) is full of texture and flavor! Crispy prosciutto and wilted arugula accent soft pillows of pasta.
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.
Enjoy!
As always, I am wishing you great love, and deep healing!
💗,
Wendi
Pan-seared Cauliflower Gnocchi (Paleo/AIP)
4
servings50
minutes15
minutesPan-seared Cauliflower Gnocchi (Paleo/AIP) is full of texture and flavor! Crispy prosciutto and wilted arugula accent soft pillows of pasta.
Ingredients
3 cups riced raw cauliflower (See step one.)
1/2-1 cup cassava flour*
1 TBSP + 2 TBSP extra virgin olive oil, divided
1/2 tsp + 1/2 tsp sea salt, divided
4 thin slices of prosciutto
1/2 cup chopped shallots
2 TBSP white wine, or white wine vinegar
2 cups fresh arugula
2 TBSP fresh lemon juice
Directions
- Place small chunks of cauliflower in a food processor and process until it is the consistency of rice. Measure out 3 cups. Clean out the food processor. Replace the 3 cups of cauliflower rice in the food processor. Add 1/2 cup cassava flour, 1 tablespoon of olive oil and 1/2 tsp salt. Process these until you get sort of a dough consistency. You will likely need to add more cassava flour, tablespoonful at a time, until you get it to be the consistency of Play-Doh. (Check out the video tutorial I did for my Pumpkin Gnocchi recipe for hints on how to make gnocchi here.)
- Divide dough into four pieces. Roll each piece into a “snake” that is 1/2″ in diameter. (You should not need any flour on the counter if your dough is the right consistency.) Cut off 1″ slices. Place a fork tines down on the counter. Gently press pieces of dough against the back of the fork to make a dimple, then roll it off to make ridges. As you complete each piece, transfer to a parchment-lined plate.
- In a chef’s pan or skillet, heat 2 tablespoons olive oil over medium high heat. Fry the prosciutto about 5 minutes until crispy, and remove it to a paper towel-lined plate with a slotted spoon. Add shallots to the pan, and fry until they are just beginning to brown. Add wine or vinegar to deglaze the pan. (Note: Wine is allowed on the AIP in cooking so long as it is cooked off.)
- Add gnocchi to the pan, and fry for 5 minutes, shaking the pan back and forth to roll them around. (Try not to manipulate them with a utensil.) Add arugula, reserved prosciutto, lemon juice, and 1/2 tsp salt to the pan. Sauté just until arugula is wilted. Garnish with lemon wedges and fresh arugula.
Notes
- The amount of cassava flour you use will depend on your dough consistency.
We are a participant in the Amazon.com LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
