Cauliflower Gnocchi with Mushrooms & Leeks
Cook time – 30 min

- Total time
- 65 minutes
- Preparation time
- 35 minutes
- Calories
- 315
- Portions
- 4
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.
Ingredients
- 1 medium head DOLE® Cauliflower, cut into florets (about 4 cups)
- 1 large egg
- 4 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ½ cup multipurpose gluten-free flour plus additional for dusting
- ¼ 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
- ½ teaspoon cracked black pepper (optional)
Nutritional Facts
4 Serving Per Container | |
Serving Size | 1 1/2 cups |
Calories | 315 |
Entries | Daily value in %* |
---|---|
Total Fat (20 g) | 25% |
Saturated Fat (3 g) | 16% |
Polyunsaturated (2 g) | |
Monounsaturated (11 g) | |
Cholesterol (48 mg) | 16% |
Sodium (329 mg) | 14% |
Total Carbohydrate (29 g) | 11% |
Dietary Fiber (4 g) | 14% |
Total Sugars (5 g) | |
Protein (9 g) | |
Calcium | 15% |
Iron | 15% |
Magnesium | 10% |
Manganese | 10% |
Phosphorus | 10% |
Potassium (440 mg) | 9% |
Thiamin | 20% |
Vitamin A | 6% |
Vitamin B6 | 20% |
Vitamin C | 50% |
Vitamin E | 30% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.