Cauliflower Gnocchi with Broccolini and Portobello Mushrooms
Ingredients:
- 2 large heads Broccolini
- 1 package Cauliflower Gnocchi (16 oz) (Can substitute for Potato Gnocchi)
- 3 spring onions, chopped
- 1/2 portobello mushroom, cubed
- 3 cloves garlic, minced
- 2 tbsp yellow grain mustard or Dijon mustard
- Ground pepper to taste
- 1/2 cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 2 tbsp avocado oil
Instructions:
- Prepare the Broccolini:
- Start by washing the broccolini thoroughly under cold water. Trim the ends and cut the broccolini into bite-sized pieces. Set aside.
- Blanche the Broccolini:
- Bring a pot of salted water to a boil. Add the broccolini and cook for about 2-3 minutes until bright green and tender-crisp. Immediately transfer the broccolini to a bowl of ice water to stop the cooking process. Drain and set aside.
- Cook the Gnocchi:
- In a large skillet, melt 2 tablespoons of the unsalted butter over medium heat. Add the cauliflower gnocchi and cook for about 5-7 minutes, stirring occasionally, until the gnocchi is golden brown and crispy on the outside. Remove the gnocchi from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the avocado oil and heat over medium heat. Add the chopped spring onions and minced garlic, and sauté for about 2 minutes until fragrant.
- Add the cubed portobello mushroom to the skillet and cook for another 3-4 minutes until the mushrooms are tender and slightly browned.
- Combine Ingredients:
- Reduce the heat to low and add the blanched broccolini and cooked gnocchi to the skillet with the vegetables. Stir gently to combine.
- Add the remaining 2 tablespoons of unsalted butter and mustard to the skillet, stirring until the butter is melted and the mustard is well incorporated.
- Season with ground pepper to taste.
- Finish and Serve:
- Sprinkle the grated Parmesan cheese over the gnocchi and vegetables. Stir gently until the cheese is melted and everything is well combined.
- Serve the dish hot, garnished with additional Parmesan cheese if desired.
Health Benefits:
This Cauliflower Gnocchi dish is not only delicious but also packed with nutritious ingredients that offer various health benefits:
- Broccolini: This vegetable is a powerhouse of nutrients, including vitamins A, C, and K, as well as fiber and antioxidants. It supports immune function, promotes healthy skin, and aids in digestion.
- Cauliflower Gnocchi: Made from cauliflower, this gnocchi is a lower-carb alternative to traditional potato gnocchi. It provides fiber, vitamins C and K, and antioxidants, making it a healthier option.
- Spring Onions: These are rich in vitamins A and C, which are essential for immune health and skin health. They also contain antioxidants that help protect the body from free radicals.
- Portobello Mushrooms: These mushrooms are low in calories but high in fiber and protein. They also contain important nutrients like selenium, potassium, and B vitamins, which support overall health.
- Garlic: Known for its immune-boosting properties, garlic also has anti-inflammatory and antioxidant effects. It can help reduce the risk of chronic diseases.
- Mustard: Mustard seeds are a good source of selenium and magnesium, which can help reduce inflammation and improve bone health.
- Parmesan Cheese: While cheese should be consumed in moderation, Parmesan is a good source of calcium and protein. It also adds a rich flavor to the dish.
- Unsalted Butter: Using unsalted butter allows you to control the sodium content of your dish. Butter provides healthy fats that are essential for brain health and hormone production.
- Avocado Oil: This oil is rich in monounsaturated fats, which are heart-healthy. It also contains antioxidants and has a high smoke point, making it ideal for cooking.
This Cauliflower Gnocchi with Broccolini and Portobello Mushrooms is a delightful and nutritious meal that combines the comforting texture of gnocchi with the vibrant flavors of fresh vegetables and aromatic garlic. The addition of mustard and Parmesan cheese adds a tangy and savory note, making this dish a perfect balance of taste and health. Enjoy this meal as a wholesome dinner option that nourishes your body and delights your taste buds!
Check out other Veggie Dishes HERE
Cauliflower Gnocchi with Broccolini and Portobello Mushrooms
Ingredients
- 2 large heads Broccolini
- 1 package package Cauliflower Gnocchi 16 oz (Can substitute for Potato Gnocchi)
- 3 spring onions chopped
- 1/2 portobello mushroom cubed
- 3 cloves garlic minced
- 2 tbsp yellow grain mustard or Dijon mustard
- Ground pepper to taste
- 1/2 cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 2 tbsp avocado oil
Instructions
Prepare the Broccolini:
- Start by washing the broccolini thoroughly under cold water. Trim the ends and cut the broccolini into bite-sized pieces. Set aside.
Blanche the Broccolini:
- Bring a pot of salted water to a boil. Add the broccolini and cook for about 2-3 minutes until bright green and tender-crisp. Immediately transfer the broccolini to a bowl of ice water to stop the cooking process. Drain and set aside.
Cook the Gnocchi:
- In a large skillet, melt 2 tablespoons of the unsalted butter over medium heat. Add the cauliflower gnocchi and cook for about 5-7 minutes, stirring occasionally, until the gnocchi is golden brown and crispy on the outside. Remove the gnocchi from the skillet and set aside.
Sauté the Vegetables:
- In the same skillet, add the avocado oil and heat over medium heat. Add the chopped spring onions and minced garlic, and sauté for about 2 minutes until fragrant.
- Add the cubed portobello mushroom to the skillet and cook for another 3-4 minutes until the mushrooms are tender and slightly browned.
Combine Ingredients:
- Reduce the heat to low and add the blanched broccolini and cooked gnocchi to the skillet with the vegetables. Stir gently to combine.
- Add the remaining 2 tablespoons of unsalted butter and mustard to the skillet, stirring until the butter is melted and the mustard is well incorporated.
- Season with ground pepper to taste.
Finish and Serve:
- Sprinkle the grated Parmesan cheese over the gnocchi and vegetables. Stir gently until the cheese is melted and everything is well combined.
- Serve the dish hot, garnished with additional Parmesan cheese if desired.
Nutrition
Calories: 332kcalCarbohydrates: 24gProtein: 13gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 41mgSodium: 407mgPotassium: 1070mgFiber: 9gSugar: 6gVitamin A: 2447IUVitamin C: 274mgCalcium: 272mgIron: 3mg
