Home Recipe Videos Creamy Lemon Cauliflower Gnocchi Recipe | Vegan & Gluten Free

Creamy Lemon Cauliflower Gnocchi Recipe | Vegan & Gluten Free

Creamy Lemon Cauliflower Gnocchi Recipe | Vegan & Gluten Free
I am going to show you how to make the BEST cauliflower gnocchi in the food world! It’s creamy, lemony and full of flavor. You’ll be making this dish every week! I love that it’s vegan and gluten free.
__↓↓↓ GET THE RECIPE ↓↓↓__

My Most Popular Recipes:

▶︎ My Very Popular Golden Milk Recipe:

▶︎ Oven Fried Chicken That Tastes Deep Fried:

▶︎ How To Make Eggplant Taste Like Fried:

▶︎ How To Cook Bacon In A Pan Perfectly:

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Kitchen Tools I Like:
▶︎ Tortilla Warmer

▶︎ Lodge cast iron 12 inch pan

▶︎ Global 8 inch Chef Knife

▶︎ Baking Sheet Tray

▶︎ Wooden Spoons

▶︎ Cooling Racks

▶︎ Instant Read Thermometer

▶︎ Taco Holders

Support Rockin Robin’s Channel by purchasing items through the above affiliate links. There is no additional cost to you. Thanks very much for your support! ~ Rockin Robin

For best results, use trader joe’s cauliflower gnocchi in this recipe. I cannot really vouch for other brands.

Lemon Cauliflower Gnocchi Recipe
Ingredients:
I package cauliflower gnocchi, I used Trader Joe’s
⅓ cup water
½ yellow onion, super fine dice
2 cremini mushrooms, super fine dice
3 cloves garlic, minced
1 Tbsp. fresh organic lemon, or more to taste
Zest from above lemon
⅓ cup white wine, sauvignon blanc
Handful of organic spinach
8 leaves of fresh organic basil, rolled and chopped
1 lb. asparagus, washed, trimmed and dried
1 cup full fat coconut milk
Chile pepper flakes
Chopped Fresh parsley to garnish
salt and pepper to taste
Olive oil
2 – 3 tsp. Arrowroot
1/4 cup coconut milk

Directions:
Heat a large frying pan over medium heat. Add 1 tsp. Of olive oil to the pan and swirl it around. Pour the frozen cauliflower gnocchi to the pan and add the water. Cover and cook for 6 to 7 minutes.

Check the gnocchi in 4 minutes to see how they are browning up. Once the first side is a golden brown, turn over the gnocchi and cook on the second side covered for 2 or 3 minutes. Take the cover off and continue to cook to crisp up for another minute or two. Place the gnocchi into a dish to keep warm.

Drizzle the asparagus with olive oil and mix it in with your hand to coat. Season with a touch of salt.

In the same frying pan add 2 Tbsp. of olive oil. Add the onion and mushrooms to the pan with a touch of salt and saute for about 6 – 7 minutes stirring frequently over medium low heat.

Next add the garlic and saute for 30 seconds or until it’s fragrant. Lower the heat and add the wine. Return the temperature to medium to bring to a boil, then lower the heat to simmer the wine for 7 minutes, stirring frequently.

Add the coconut milk, lemon zest, lemon juice and basil to the pan. Let this simmer for 4 to 5 minutes. In the meantime, heat a frying or grill pan over medium heat and add the asparagus to it. Toss frequently.

In a small bowl combine the arrowroot and ¼ cup of coconut milk and stir with a spoon until dissolved. Slowly add some or all of this mixture to the sauce pan stirring constantly until sauce thickens to your liking. Taste the sauce to see if you need to add more salt or even lemon juice.

When the asparagus is done, remove it to a plate to cool enough so that you can handle it and cut it into bite size pieces.

Season the sauce with chile pepper flakes if you dare! Add the spinach and stir it in. Then add the chopped asparagus and the gnocchi back to the pan.

If the gnocchi sticks to itself, use your hands to break it apart when adding it to the sauce. Stir everything together and serve. Garnish with fresh Italian parsley.

This dish is perfect the way it is but if you are a meat eater you can easily grill up some shrimp or chicken. Otherwise this is gluten free and vegan. Enjoy!

If you love lemon recipes check out this playlist:

More Cauliflower Recipes:

Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel. It’s as simple as copying and pasting this link into social media:

#RockinRobinCooks
#gnocchi

Creamy Lemon Cauliflower Gnocchi Recipe | Vegan & Gluten Free | Simple Vegan
Home Recipe Videos Creamy Lemon Cauliflower Gnocchi Recipe | Vegan & Gluten Free

Creamy Lemon Cauliflower Gnocchi Recipe | Vegan & Gluten Free

Creamy Lemon Cauliflower Gnocchi Recipe | Vegan & Gluten Free
I am going to show you how to make the BEST cauliflower gnocchi in the food world! It’s creamy, lemony and full of flavor. You’ll be making this dish every week! I love that it’s vegan and gluten free.
__↓↓↓ GET THE RECIPE ↓↓↓__

My Most Popular Recipes:

▶︎ My Very Popular Golden Milk Recipe:

▶︎ Oven Fried Chicken That Tastes Deep Fried:

▶︎ How To Make Eggplant Taste Like Fried:

▶︎ How To Cook Bacon In A Pan Perfectly:

Follow Rockin Robin On Social Media:

Visit my website:

My Free Newsletter:

Connect with me on FACEBOOK:

TWITTER:

Pinterest:

Instagram:

Amazon Store for Rockin Robin Cooks

Kitchen Tools I Like:
▶︎ Tortilla Warmer

▶︎ Lodge cast iron 12 inch pan

▶︎ Global 8 inch Chef Knife

▶︎ Baking Sheet Tray

▶︎ Wooden Spoons

▶︎ Cooling Racks

▶︎ Instant Read Thermometer

▶︎ Taco Holders

Support Rockin Robin’s Channel by purchasing items through the above affiliate links. There is no additional cost to you. Thanks very much for your support! ~ Rockin Robin

For best results, use trader joe’s cauliflower gnocchi in this recipe. I cannot really vouch for other brands.

Lemon Cauliflower Gnocchi Recipe
Ingredients:
I package cauliflower gnocchi, I used Trader Joe’s
⅓ cup water
½ yellow onion, super fine dice
2 cremini mushrooms, super fine dice
3 cloves garlic, minced
1 Tbsp. fresh organic lemon, or more to taste
Zest from above lemon
⅓ cup white wine, sauvignon blanc
Handful of organic spinach
8 leaves of fresh organic basil, rolled and chopped
1 lb. asparagus, washed, trimmed and dried
1 cup full fat coconut milk
Chile pepper flakes
Chopped Fresh parsley to garnish
salt and pepper to taste
Olive oil
2 – 3 tsp. Arrowroot
1/4 cup coconut milk

Directions:
Heat a large frying pan over medium heat. Add 1 tsp. Of olive oil to the pan and swirl it around. Pour the frozen cauliflower gnocchi to the pan and add the water. Cover and cook for 6 to 7 minutes.

Check the gnocchi in 4 minutes to see how they are browning up. Once the first side is a golden brown, turn over the gnocchi and cook on the second side covered for 2 or 3 minutes. Take the cover off and continue to cook to crisp up for another minute or two. Place the gnocchi into a dish to keep warm.

Drizzle the asparagus with olive oil and mix it in with your hand to coat. Season with a touch of salt.

In the same frying pan add 2 Tbsp. of olive oil. Add the onion and mushrooms to the pan with a touch of salt and saute for about 6 – 7 minutes stirring frequently over medium low heat.

Next add the garlic and saute for 30 seconds or until it’s fragrant. Lower the heat and add the wine. Return the temperature to medium to bring to a boil, then lower the heat to simmer the wine for 7 minutes, stirring frequently.

Add the coconut milk, lemon zest, lemon juice and basil to the pan. Let this simmer for 4 to 5 minutes. In the meantime, heat a frying or grill pan over medium heat and add the asparagus to it. Toss frequently.

In a small bowl combine the arrowroot and ¼ cup of coconut milk and stir with a spoon until dissolved. Slowly add some or all of this mixture to the sauce pan stirring constantly until sauce thickens to your liking. Taste the sauce to see if you need to add more salt or even lemon juice.

When the asparagus is done, remove it to a plate to cool enough so that you can handle it and cut it into bite size pieces.

Season the sauce with chile pepper flakes if you dare! Add the spinach and stir it in. Then add the chopped asparagus and the gnocchi back to the pan.

If the gnocchi sticks to itself, use your hands to break it apart when adding it to the sauce. Stir everything together and serve. Garnish with fresh Italian parsley.

This dish is perfect the way it is but if you are a meat eater you can easily grill up some shrimp or chicken. Otherwise this is gluten free and vegan. Enjoy!

If you love lemon recipes check out this playlist:

More Cauliflower Recipes:

Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel. It’s as simple as copying and pasting this link into social media:

#RockinRobinCooks
#gnocchi