Low-Carb Spinach Gnocchi With Cream Sauce Recipe

About this recipe

A diabetic-friendly twist on classic spinach gnocchi, featuring almond flour and a creamy sauce. Perfect for a satisfying and healthy dinner.

Ingredients

• 200 g Cauliflower Florets
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 500 ml Bertolli Extra Virgin Olive Oil
• 200 g Old Hill Parmesan Cheese
• 400 Ml Kara Coconut Cream
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 250 g Spinach - Chopped
• 300 g Nutty Yogi Almond Flour (With Skin)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Boil 1 medium cauliflower head until tender, about 10 minutes. Drain well and mash until smooth.
2. 2. In a large bowl, combine the mashed cauliflower, 1/2 tsp salt, 1 egg, 1 cup finely chopped spinach, and 1 cup almond flour. Mix until a stiff dough forms. Add more almond flour if needed.
3. 3. Shape the dough into 1-inch balls and set aside.
4. 4. Heat 2 tbsp olive oil in a 10-inch skillet over medium heat. Add 1/2 cup finely chopped shallots and sauté until softened, about 3 minutes.
5. 5. Stir in 1 cup coconut cream and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally, until the sauce thickens.
6. 6. Bring 4 quarts of water to a boil with 1 tbsp sea salt. Add half of the gnocchi and cook until they rise to the top, about 4 minutes. Remove with a slotted spoon and drain. Repeat with the remaining gnocchi.
7. 7. Gently mix the cooked gnocchi into the cream sauce, ensuring they are well coated.
8. 8. Serve hot, topped with 1/4 cup grated Parmesan cheese.