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

• 1 Pc Cauliflower 1 Pc 500g To 700g
• Pack Tray Of 30 Medium Free Range Eggs
• - Filippo Berio Garlic Flavoured Olive Oil
• 250G Shallot Onion - 250g
• 50G Pepper Black Ground BWFO
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 220 Ml The Coconut Collab Plant-Based Double Cream
• - Tata Salt
• 395G D'Aucy Chopped Spinach
• NaN Old India Blanched Ground Almond Flour
• 100G Terre Exotique Winemaker'S Salt, 100G

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 double 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 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.