CHICKEN & CAULIFLOWER GNOCCHI SOUP RECIPE BY TASTY
Here's what you need: olive oil, frozen cauliflower gnocchi, celery stalks, small yellow onion, garlic, shredded carrots, Pacific Foods® Organic Free Range Chicken Broth, freshly ground black pepper, kosher salt, fresh thyme leaf, half & half, baby spinach, chicken, fresh parsley
Provided by Campbell's
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the frozen cauliflower gnocchi. Sauté until they begin to turn golden brown, about 4 minutes. Remove the gnocchi from the pan and set aside.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the celery, onion, and garlic, and sauté until tender, about 5 minutes.
- Add the carrots and Pacific Foods® Organic Free Range Chicken Broth and bring to a boil. Reduce heat to medium-low and add the pepper, salt, thyme, half-and-half, spinach, and chicken. Simmer until the spinach is wilted and chicken is warmed through, about 10 minutes.
- Add the gnocchi to the soup and stir to combine.
- Ladle the soup into serving bowls and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 922 calories, Carbohydrate 85 grams, Fat 47 grams, Fiber 5 grams, Protein 37 grams, Sugar 11 grams
CAULIFLOWER GNOCCHI RECIPE BY TASTY
Here's what you need: cauliflower, all-purpose flour, salt, olive oil, pesto sauce
Provided by Rachel Gaewski
Categories Dinner
Yield 3 servings
Number Of Ingredients 5
Steps:
- Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.
- Transfer the cauliflower to a clean dish towel and squeeze the excess water into a bowl.
- Transfer the squeezed cauliflower to a food processor. Add the flour, salt, and olive oil and pulse until the dough forms a ball.
- Transfer the dough to a lightly floured surface and knead for 3-4 minutes, or until the dough bounces back when poked.
- Shape the dough into a ball, then cut into 4 equal pieces.
- Working 1 piece at a time, cut in half again, then roll out a rope about 6 inches (3-cm) long and 1 inch (2-cm) wide. Slice each rope into ½-inch (1-cm) pieces.
- Roll each piece along the back of a fork to create a line pattern.
- Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 3-5 minutes, then remove with a slotted spoon.
- Toss the gnocchi with pesto sauce and serve immediately.
- Enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 51 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, Sugar 6 grams
CHEESY BAKED CAULIFLOWER GNOCCHI
Want to have more veggies at dinner? This easy and delicious veggie-packed recipe will have your family begging for seconds.
Provided by Green Giant
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F.
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic, crushed red pepper, salt, and oregano and cook, stirring throughout, 2 minutes. Add kale a handful at a time, stirring occasionally, until wilted, about 2 minutes. Stir in tomatoes and balsamic vinegar. Bring just to a boil; remove from heat.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add gnocchi and cook until tender, about 2 minutes. Drain and add to tomato sauce mixture. Add 2 tablespoons Parmesan, stirring to combine, about 1 minute. Transfer to an 8x8-inch baking dish. Top with mozzarella and remaining Parmesan.
- Bake until cheese is golden brown and mixture is bubbling, about 15 minutes.
Nutrition Facts : Calories 605.7 calories, Carbohydrate 88.4 g, Cholesterol 31.6 mg, Fat 18.1 g, Fiber 12.5 g, Protein 29 g, SaturatedFat 6.2 g, Sodium 1637.4 mg, Sugar 20.5 g
CAULIFLOWER GNOCCHI
I came up with this cauliflower gnocchi recipe after trying Trader Joe's cauliflower gnocchi. This dish reminds me of cauliflower gratin, especially if you add Parmesan-but the gnocchi are also good on their own.-Ben Rogojan, Seattle, Washington
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place cauliflower in basket. Bring to a boil. Reduce heat; steam, covered, until tender, 8-10 minutes. Drain. When cauliflower is cool enough to handle, wrap in a clean kitchen towel and squeeze dry., Puree ricotta in a food processor until smooth, 20-30 seconds. Add cauliflower and egg yolk; process until smooth. Add 3/4 cup flour and pulse until mixture forms a soft dough, adding additional flour as needed. Divide dough into 4 portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 1/2-in. pieces. , In a large saucepan, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon. Melt butter in a large skillet. Add gnocchi and cook over medium heat until gnocchi start to brown, 3-4 minutes. Garnish with sage, if desired. Serve immediately.
Nutrition Facts : Calories 165 calories, Fat 10g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 486mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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