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Creamy, cheesy and comforting without the usual mountain of carbs — these cauliflower gnocchi are packed with chicken, mushrooms and spinach for a filling dinner that still feels indulgent.
For the gnocchi:
For the sauce:
1.
Preheat the oven to 200°C fan / 220°C conventional
2.
Cook the cauliflower rice until soft, then drain and squeeze out as much water as possible.
3.
Mix the cauliflower with the almond flour, egg yolks, oregano, nutmeg and salt.
4.
Shape the mixture into small gnocchi and place on a lined baking tray. Bake for 15–20 minutes, turning halfway through.
5.
Meanwhile, cut the chicken into bite-sized pieces. Cook the chicken in a large non-stick frying pan until browned and cooked through.
6.
Add the mushrooms and cook until softened. Add the spinach and cook until wilted.
7.
Pour in the milk and stir.
8.
Add the mozzarella and Parmesan and stir until melted and creamy.
9.
Gently stir in the baked gnocchi and serve.
10.
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12.
Storage information
Refrigerate leftovers in an airtight container for up to 3 days. Reheat thoroughly in the microwave or a covered frying pan. For best results, freeze the cooked gnocchi separately from the sauce for up to 2 months and thaw in the fridge before reheating.
Tip
Accompany this with half a plate of vegetables or salad in order to balance the meal.
Cost-saving tips
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