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Cauliflower Gnocchi with Mushrooms & Leeks

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Total Time (minutes)
65
Difficulty
1
Servings
4
Ingredients
14
Total Prep Time: 35 minutes
Calories Per Serving: 315
Nutrients

Nutrition Facts

1 1/2 cups

Amount per serving
Calories 315 Calories from fat: 177
% Daily Value*
Fat 20 g 25 %
Saturated 3 g 16 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 11 g %
Cholesterol 48 mg 16 %
Sodium 329 mg 14 %
Potassium 440 mg 9 %
Carbohydrate 29 g 11 %
Fiber 4 g 14 %
Sugars 5 g
Protein 9 g
Vitamin A 6 %
Vitamin C 50 %
Calcium 15 %
Iron 15 %
Vitamin E 30 %
Thiamin 20 %
Vitamin B6 20 %
Phosphorus 10 %
Magnesium 10 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 medium head DOLE® Cauliflower, cut into florets (about 4 cups)
  • 1 large egg
  • 4 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup multipurpose gluten-free flour plus additional for dusting
  • 1/4 cup finely ground almond flour
  • 4 cloves garlic, minced
  • 2 cups sliced DOLE® Baby Bella Mushrooms
  • 2 cups sliced leeks
  • 2 cups DOLE® Arugula
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons shredded Parmesan cheese
  • 1/2 teaspoon cracked black pepper (optional)

Directions

  1. Heat cauliflower and 8 cups water to a boil in a large saucepot over high heat; reduce heat to medium-low and simmer 10 minutes or until cauliflower is very tender. Drain cauliflower; transfer to clean kitchen towel and squeeze until very dry.
  2. Process cauliflower, egg, 1 tablespoon oil, salt, and nutmeg in food processor 2 minutes or until smooth; transfer to a medium bowl and stir in flours until a smooth dough forms. Cover with plastic wrap; refrigerate 15 minutes.
  3. Heat large covered saucepot of water to a boil over high heat. Line a rimmed baking pan with parchment paper. On lightly floured work surface, roll dough into 4 (8-inch-long) ropes, about 1/2-inch thick; cut crosswise into 1-inch pieces. In batches, add gnocchi to boiling water and cook 3 minutes or until gnocchi float; transfer to prepared pan with slotted spoon. Makes about 2 1/2 cups.
  4. Heat 1 tablespoon oil in large skillet over medium-high heat; add garlic, mushrooms, and leeks. Cook 5 minutes or until tender and starting to brown, stirring occasionally; transfer to large serving bowl and cover to keep warm. In same skillet, heat remaining 2 tablespoons oil over medium heat; add gnocchi and cook 3 minutes or until golden brown, stirring occasionally. Add arugula and lemon juice; cook 10 seconds or until arugula is slightly wilted. Transfer gnocchi mixture to same bowl and toss; serve sprinkled with cheese and pepper, if desired. Makes about 6 cups.
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Cauliflower Gnocchi with Mushrooms & Leeks Prep Time:35 minutes Cook time:65 minutes Serves: 4
Nutrition facts: 315 Calories, 20 grams fat
Ingredients: 1 medium head DOLE® Cauliflower, cut into florets (about 4 cups), 1 large egg, 4 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon ground nutmeg, 1/2 cup multipurpose gluten-free flour plus additional for dusting, 1/4 cup finely ground almond flour, 4 cloves garlic, minced, 2 cups sliced DOLE® Baby Bella Mushrooms, 2 cups sliced leeks, 2 cups DOLE® Arugula, 1 tablespoon fresh lemon juice, 2 tablespoons shredded Parmesan cheese, 1/2 teaspoon cracked black pepper (optional), Directions:Heat cauliflower and 8 cups water to a boil in a large saucepot over high heat; reduce heat to medium-low and simmer 10 minutes or until cauliflower is very tender. Drain cauliflower; transfer to clean kitchen towel and squeeze until very dry.Process cauliflower, egg, 1 tablespoon oil, salt, and nutmeg in food processor 2 minutes or until smooth; transfer to a medium bowl and stir in flours until a smooth dough forms. Cover with plastic wrap; refrigerate 15 minutes.Heat large covered saucepot of water to a boil over high heat. Line a rimmed baking pan with parchment paper. On lightly floured work surface, roll dough into 4 (8-inch-long) ropes, about 1/2-inch thick; cut crosswise into 1-inch pieces. In batches, add gnocchi to boiling water and cook 3 minutes or until gnocchi float; transfer to prepared pan with slotted spoon. Makes about 2 1/2 cups.Heat 1 tablespoon oil in large skillet over medium-high heat; add garlic, mushrooms, and leeks. Cook 5 minutes or until tender and starting to brown, stirring occasionally; transfer to large serving bowl and cover to keep warm. In same skillet, heat remaining 2 tablespoons oil over medium heat; add gnocchi and cook 3 minutes or until golden brown, stirring occasionally. Add arugula and lemon juice; cook 10 seconds or until arugula is slightly wilted. Transfer gnocchi mixture to same bowl and toss; serve sprinkled with cheese and pepper, if desired. Makes about 6 cups.