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Crispy cauliflower gnocchi For a really long time I’ve seen people talking about Trader Joe’s cauliflower gnocchi on the internet. I never tried them, and I probably never will since I live in Europe. But this only motivated me to try and make my own vegan crispy cauliflower gnocchi. This was not difficult at all, since I am used to making sweet potato gnocchi, the recipe only needed a few adjustments. These gnocchi are crispy on the outside and very soft on the inside. I actually think that this is my favorite gnocchi recipe yet, and I am going to try it with different seasoning and sauces. Other than that, they can be very good for you, and you can also make these gluten free if that’s what you prefer. Some health benefits Cauliflower is very low in calories and high in vitamins. In fact, cauliflower contains some of almost every vitamin and mineral that you need, like vitamin C, K, B6, folate, potassium and others. It is very high in fiber, there are 3 grams of fiber in one cup of cauliflower, which is 10% of your daily needs. Cauliflower is a great source of antioxidants, which protect your cells from harmful free radicals and inflammation. It is very high in choline, an essential nutrient that many people are deficient in. Cauliflower has made it’s way into all kinds of dishes, from pizza crust, gnocchi to sushi, and for good reason. It can help you lose weight, boost your immune system and some studies even show that it fights aging. Furthermore, it improves cardiovascular health, helps with digestion, impoves bone health and had anti-cancer potential. The fact that may also interest you is that it improves the health of your hair and nails. And those are just some of the benefits of including it in your diet. Cook it in a soup, include it in your pizza, veggie bowl, or, you know, make these cauliflower gnocchi. A piece of advice If you ever made gnocchi from scratch, you already know that the process is very easy. The same is true for this recipe, but I will still leave a few tips that can help you. Especially if you are a beginner. First of all, if you get a really sticky dough, don’t worry about it. You just need a well floured surface to roll it into a log and you will be fine. To shape them, you can gently press them down with a fork, or roll it over them. You don’t have to fry them if you don’t want them to be crispy. Just cook them and serve with any type of sauce that you prefer. For mine I chose some vegan parmesan and a few shakes of pepper and garlic powder. When you fry the gnocchi on some olive oil, make sure that they are not sitting on top of one another. You need to fry them on both sides. And if you can, try to leave some space between them. For a gluten free version you can replace all purpose flour with rice flour. If you don’t want to eat them all at once, you can freeze them. After shaping them, put them on a piece of parchment paper (leave some space between them), and put them in the freezer. After 2 hours you can put them all together in a zip-lock bag and store them in the freezer. Crispy cauliflower gnocchi Ingredients 400 g of cauliflower 120 g of all purpose flour (or rice flour) 40 g of tapioca starch ½ tsp of salt 3 tbsp of olive oil pepper garlic powder parsley vegan parmesan (optional) Directions - Wash the cauliflower and cut it into smaller pieces. Put them on a steamer rack above a pot of boiling water, cover with a lid and steam for 15 minutes, until they are fork tender (you can improvise this, you don’t need to have a steamer). - Remove them from the stove and let them cool off a bit. Press them down to squeeze out the excess water from the cauliflower. If the steamer rack holes are too big you can put them in a cheesecloth while you do this. - Put the cauliflower in a blender along with salt and 2 tablespoons of olive oil. Blend until you get a puree. Mix this puree with rice flour and tapioca starch. Mix them with a fork so you can destroy any remaining cauliflower clumps. - Transfer a part of the dough onto a well floured surface and roll it into a thin log. Cut the log into smaller pieces with a knife (depending on your desired size of the gnocchi). Press them gently down with a fork. - When you shaped all of your gnocchi, bring a pot of water to boil. Put them in and cook them until they rise to the surface. Drain the water. - Heat 1 tablespoon of olive oil on a non-stick pan. Put the gnocchi in a pan, season with some pepper, garlic powder and add some parsley. Fry them on each side until they get slightly golden brown. - Serve the cauliflower gnocchi with some vegan parmesan. If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan cauliflower gnocchi. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.
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Njoke od karfiola Veoma dugo sam na Internetu viđala da ljudi spominju Trader Joe’s njoke od karfiola. Nikad ih nisam probala, a vjerovatno nikada i neću jer živim u Evropi. Ali to me samo motiviralo da pokušam napraviti vlastite veganske njoke od karfiola. To uopće nije bilo teško, jer sam navikla praviti njoke od slatkog krompira, recept je trebalo samo malo prilagoditi. Ovi njoki su hrskavi izvana, a vrlo mekani iznutra. Zapravo mislim da je ovo moj omiljeni recept za njoke, a isprobat ću ga s različitim začinima i umacima. Osim toga, oni mogu biti vrlo dobri za vas, a možete ih napraviti i bez glutena ako je to ono što preferirate. Neke koristi za zdravlje Karfiol ima jako nizak sadržaj kalorija i sadrži mnogo vitamina. U stvari, on sadrži gotovo sve potrebne vitamine i minerale, poput vitamina C, K, B6, folata, kalijuma i drugih. Vrlo je visok sadržaj vlakana, ima 3 grama vlakana u jednoj šoljici karfiola, što je 10% od vaših dnevnih potreba. Karfiol je sjajan izvor antioksidanata, koji štite vaše ćelije od štetnih slobodnih radikala i upala. Vrlo je bogat holinom, bitnim hranjivim sastojkom koji je u deficitu kod velikog broja ljudi. Karfiol je našao svoj put do svih vrsta jela, od kore za pizzu, njoki do sušija, i to s dobrim razlogom. Može vam pomoći da izgubite kilograme, pojačate imuni sistem, a neka istraživanja čak pokazuju i da se bori sa procesom starenja. Nadalje, poboljšava zdravlje kardiovaskularnog sistema, pomaže u probavi, poboljšava zdravlje kostiju i ima potencijalno antikancerogeno djelovanje. Činjenica koja bi vas takođe mogla zanimati je da poboljšava zdravlje i rast vaše kose i noktiju. A to su samo neke od koristi koje možete imati ako uključite karfiol u vašu prehranu. Skuhajte ga u čorbi, stavite karfiol na svoju pizzu, zdjelu sa povrćem ili, znate već, napravite ove ukusne njoke od karfiola. Nekoliko savjeta Ako ste ikad pravili njoke od nule, već znate da je postupak vrlo jednostavan. Isto vrijedi i za ovaj recept, ali svejedno ću ostaviti nekoliko savjeta koji vam mogu pomoći. Pogotovo ako ste početnik. Prije svega, ako dobijete stvarno ljepljivo tijesto, ne brinite zbog toga. Treba vam samo dobro pobrašnjena površina da biste ga razvaljali u oblik kobasice i to je to. Da biste ih oblikovali, možete ih glatko pritisnuti viljuškom da ostane rebrasti otisak. Ne morate ih pržiti ako ne želite da budu hrskave. Jednostavno ih skuhajte i poslužite s bilo kojom vrstom sosa koji želite. Za svoje sam odabrala malo veganskog parmezana i malo bibera i češnjaka u prahu. Kad njoke pržite na maslinovom ulju u tavi, pobrinite se da ne stoje jedan na drugom. Morate ih pržiti s obje strane. A ako možete, pokušajte ostaviti malo prostora između njih. Za verziju bez glutena višenamjensko brašno možete zamijeniti brašnom od riže. Ako ih ne želite sve pojesti odjednom, možete ih zamrznuti. Nakon što ih oblikujete, stavite ih na papir za pečenje (ostavite malo prostora između njih) i stavite u zamrzivač. Nakon 2 sata možete ih sve staviti u vrećicu s patentnim zatvaračem i spremiti u zamrzivač. Sastojci 400 g karfiola 120 g običnog brašna (ili rižinog brašna) 40 g škroba od tapioke ½ čajne kašike soli 3 supene kašike maslinovog ulja biber bijeli luk u prahu peršun veganski parmezan (po želji) Upute Karfiol operite i narežite na manje komade. Stavite ih na rešetku za kuhanje na pari u lonac sa malo kipuće vode, pokrijte poklopcem i kuhajte na pari 15 minuta, dok ne omekšaju (ovo možete improvizirati sa sitom, ne morate imati posudu za kuhanje na pari). Maknite ih sa štednjaka i pustite da se malo ohlade. Pritisnite prema dole rukama da istisnete višak vode iz karfiola. Ako su rupe na rešetki prevelike, možete karfiol staviti u gazu pa onda ocijediti. Stavite karfiol u blender zajedno sa solju i 2 kašike maslinovog ulja. Blendajte dok ne dobijete pire. Pomiješajte ovaj pire sa brašnom i škrobom tapioke. Miješajte ih viljuškom kako biste mogli razbiti sve preostale komadiće karfiola. Prenesite dio tijesta na dobro pobrašnjenu površinu i razvaljajte ga u tanki valjak. Nožem narežite na manje komade (ovisno o željenoj veličini njoka). Lagano ih pritisnite viljuškom prema dole. Kada oblikujete sve svoje njoke, stavite vodu u šerpu da prokuha. Ubacite ih i kuhajte dok ne isplivaju na površinu. Odstranite vodu. Zagrijte 1 supenu kašiku maslinovog ulja na neprijanjajućoj tavi. Stavite njoke u tavu, začinite s biberom, bijelim lukom u prahu i dodajte malo peršuna. Pržite ih sa svake strane dok ne dobiju blago zlatno smeđu boju. Njoke od karfiola poslužite sa malo veganskog parmezana. Ako vam se svidio ovaj recept, provjerite i ostale moje recepte poput: Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svojih vlastitih veganskih njoki od karfiola. Ako ste učinili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link do mog Patreona – ovdje.