Low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for Jamo

Name: Low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for Jamo
Cuisine: British
Ingredients: 300 g cauliflower (I buy ready made by waitrose as it's pre-cooked and strained); 1/2 cup plain white flour; 1 tbsp corn flour; 2 cups spinach; 3/4 cup 2% fat greek yoghurt; 1 clove garlic; 1/2 lemon juice; bunch mint (or dill); 300 g mushrooms; 1 cube vegetable stock dissolved in 500ml boiled water

Penny Sceales @pennys84

London

I ❤️ Italian food. He mocked me first when I said I'm gonna make gnocchi out of cauliflower, but
low and behold, LOVED it

Penny Sceales @pennys84

London

I ❤️ Italian food. He mocked me first when I said I'm gonna make gnocchi out of cauliflower, but
low and behold, LOVED it

Saved

Ingredients

300 gcauliflower (I buy ready made by waitrose as it's pre-cooked and strained)
1/2 cupplain white flour
1 tbspcorn flour
2 cupsspinach
3/4 cup2% fat greek yoghurt
1 clovegarlic
1/2lemon juice
bunchmint (or dill)
300 gmushrooms
1 cubevegetable stock dissolved in 500ml boiled water

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Steps

1

For the sauce: Sauté mushrooms in olive oil, salt an pepper. Blend the spinach, garlic, yoghurt, dill/mint & lemon juice. Stir in mushrooms (or keep separate)
2

For the gnocchi: blend the cauliflower until it's puréed. Mix the flour, corn flour and pinch of salt together. Fold in the cauliflower and add oil until all well mixed (dough will be sticky). Use teaspoons (or roll out dough & cut) to shape gnocchi and cook in the vegetable stock until golden.
3

Plate up and serve! We enjoyed ours with a side of tomato-strawberry and feta salad.

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Cooksnaps

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Penny Sceales @pennys84

on June 19, 2020 19:19

London

Well, I guess I should start by introducing us-I'm Penny and my sous chef is my husband James (aka Jamo). We are your average(ish) married couple living and working in London; he's in finance, I am, not (unless investing in shoes counts...). Anyway! Yes, average couple. Apart from the fact that one of us has had a heart event and the other one of us nearly had one after hearing the news..and neither of us is 40 (yet!).Let's all just digest that for a moment...And so, after being told he needs to reduce carbs and fat in his diet I refused to let anything but exciting and enticing food appear on our table. We have fully embraced the low carb/low fat diet (...with the cheeky fillet or burger every couple of months because...well, he's South African and we're both only human!)Our families have been amazing during the adjustment period and are always keens to hear what interesting recipes we've engineered.Alot of the recipes are a mish-mash combination of recipes from my mum and anything I can find online or in cookbooks. I try and tailor it to our flavours (warning: they can be quite spicy!Why share the recipes? Easy: I found amazing cooks shared stuff online day 1 'after the event' when I thought we'd be living on chicken soup for the rest of our lives!Our turn to share back incase anyone struggling and needs some inspiration.I should probably add, that he's fully recovered and is back playing golf and running.