Gluten-Free Gnocchi with Roasted Vegetables Recipe - Forks Over Knives

Name: Gluten-Free Gnocchi with Roasted Vegetables Recipe - Forks Over Knives
Total time: 15 min
Ingredients: 3 cups riced cauliflower; ½ cup chopped fresh parsley; 1 tablespoon porcini mushroom powder (⅛ oz.); ¼ teaspoon sea salt; Dash cayenne pepper; 1 cup cassava flour, plus more for dusting; 1 lb. Brussels sprouts, trimmed and halved or quartered; 8 oz. fresh cremini mushrooms, sliced (3 cups); 1 small delicata squash, halved lengthwise, seeded, and cut into ½-inch pieces (7 oz.); 3 tablespoons white balsamic vinegar; Sea salt, to taste; Freshly ground black pepper, to taste; ¼ cup whole almonds, soaked in boiling water 15 minutes and drained; 1 tablespoon lemon juice; Chopped fresh herbs such as parsley, basil, thyme, and/or oregano

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These gluten-free cauliflower gnocchi are pillowy soft, infused with savory mushroom powder, and tossed with tons of delicious roasted vegetables. Get the recip

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Ingredients

3 cups riced cauliflower
½ cup chopped fresh parsley
1 tablespoon porcini mushroom powder (⅛ oz.)
¼ teaspoon sea salt
Dash cayenne pepper
1 cup cassava flour, plus more for dusting
1 lb. Brussels sprouts, trimmed and halved or quartered
8 oz. fresh cremini mushrooms, sliced (3 cups)
1 small delicata squash, halved lengthwise, seeded, and cut into ½-inch pieces (7 oz.)
3 tablespoons white balsamic vinegar
Sea salt, to taste
Freshly ground black pepper, to taste
¼ cup whole almonds, soaked in boiling water 15 minutes and drained
1 tablespoon lemon juice
Chopped fresh herbs such as parsley, basil, thyme, and/or oregano