Gluten-Free Cauliflower Gnocchi w/ Sage Brown Butter Pumpkin Sauce
A hug in a bowl. The perfect warm and cozy fall meal.
This gluten-free cauliflower gnocchi is a two-ingredient wonder made simply with cauliflower and a binding agent (such as cassava or tapioca flour). Paired with a luscious, fall-inspired sauce of browned pasture-raised ghee, crispy sage, pumpkin purée, and a sprinkle of cinnamon, this dish balances comfort and nutrition. The ghee provides healthy fats, the pumpkin purée adds seasonal flavor, and the hidden cauliflower delivers an extra serving of veggies. This recipe is perfect for a nourishing, gluten-free, veggie-packed meal that feels indulgent but supports overall health!
Ingredients:
For the gnocchi:
- 1 medium cauliflower head, riced (about 4 cups)
- ½ cup tapioca or cassava flour or gluten free flour (adjust as needed)
For the sauce:
- 2 tbsp pasture-raised ghee
- 6-8 fresh sage leaves
- 1 scoop (about ¼ cup) pumpkin purée
- 1 tsp cinnamon
- 1 tsp garlic powder (or 1 clove of garlic, minced)
- Salt and pepper to taste
How To:
1. Prepare the Cauliflower Gnocchi:
- Steam the riced cauliflower until tender, then press out as much water as possible using a cheesecloth or clean towel. This step is crucial to ensure the gnocchi holds together.
- In a mixing bowl, combine the cauliflower with the tapioca or cassava flour, kneading until a dough forms. You may need to adjust the amount of flour depending on how much moisture is left in the cauliflower.
- Once the dough is smooth, roll it into long ropes on a floured surface. Cut into bite-sized pieces to form the gnocchi.
- Bring a pot of salted water to a boil. Drop the gnocchi in, cooking in batches. Once they float to the top (about 2-3 minutes), they're ready. Remove with a slotted spoon and set aside.
2. Make the Sage Brown Butter Pumpkin Sauce:
- In a large pan, melt the ghee over medium heat. Add the sage leaves and sauté until crispy and fragrant, about 2-3 minutes.
- Remove the sage leaves and set them aside. Continue heating the ghee until it turns a rich, nutty brown (watch closely to avoid burning).
- Stir in the pumpkin purée, garlic, cinnamon, and a ladle of the gnocchi cooking water. This will create a silky, slightly thickened sauce. Season with salt and pepper to taste.
- Gently toss the cooked gnocchi in the sauce until well-coated.
3. Serve:
- Plate the gnocchi, drizzling extra sauce over the top. Garnish with the crispy sage leaves and a sprinkle of cinnamon. For added flavour, you can sprinkle a bit of sea salt or nutritional yeast.
Enjoy xx