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Low-Carb Cauliflower Gnocchi With Chicken Sauce

Servings 3

Ingredients

  • 400 gr cauliflower florets
  • 75 gr grated Parmesan cheese
  • 2 egg yolks
  • 1/2 tsp dried ground garlic
  • 1/2 tsp salt
  • pepper to taste
  • 1 tsp cornstarch
  • 100 gr coconut flour
  • 280 gr Mozzarella cheese

Chicken Sauce (optional):

  • 1 Tbsp olive oil
  • 450 gr chicken breast
  • 1 garlic clove
  • 2 onions
  • 150 gr black olives
  • 500 ml can of tomatoes (mashed)
  • salt, pepper
  • dried basil
  • fresh basil leaves

Instructions

GNOCCHI:

  • Steam the cauliflower, about half an hour, until softened. Cool it for about 10 minutes. Put in a blender and turn into a porridge.
    Add all other gnocchi ingredients except mozzarella. Pulse in a blender to combine.
  • Melt the mozzarella in a steamer until it becomes stretchy and soft. If it has released a lot of liquid, drain it a little. Then add the mixture from the blender to the mozzarella and mix everything. Transfer to a work surface and knead briefly as a dough. If necessary, add more coconut flour if the mixture is sticky.
  • When you get a smooth, compact dough, make pieces of walnut-sized dough with wet fingers and shape the gnocchi between your palms. Work as fast as possible until the mozzarella hardens again, and don’t worry if the mixture is slightly stretchy from the mozzarella. Place the shaped gnocchi on a board lined with baking paper, you should get about 40 gnocchi. Put in the freezer for at least an hour before you cook them.
  • Cook the gnocchi in a larger amount of boiling salted water, about 10-12 gnocchi at a time, for a maximum of 2 minutes. Reduce the heat and cook carefully and briefly, so that the gnocchi do not fall apart. Remove and drain and serve with sauce.

CHICKEN SAUCE:

  • Finely chop the garlic, wash the chicken and cut into bite-sized cubes. Cut the olives into rings, as well as the spring onions.
  • In a deep frying pan, heat the olive oil and fry the chicken on it, until it becomes golden brown. Take it out of the pan, season with salt and pepper, cover and keep warm.
    Fry finely chopped garlic in the same pan from the chicken. Drizzle with a little water, and when it starts to disintegrate, pour the canned mashed tomatoes. Season with salt and pepper, add dried basil and cook for a few minutes. Then add the olives and spring onions and cook for a few more minutes. Finally, add the chicken, sprinkle with fresh basil and serve with cooked gnocchi.