Cauliflower Gnocchi with Roasted Red Pepper Sauce

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Main Courses | May, 04 2020

Cauliflower Gnocchi with Roasted Red Pepper Sauce

One of the many delicious meals that cauliflower has to offer is this beautiful gnocchi.  Cauliflower is part of the cruciferous vegetable family providing great amounts of Vitamin C and other antioxidants; like beta-carotene. Cauliflower is well known for its phytonutrient, glucosinolates; which are sulfur-containing compounds. Glucosinolates have been well studied and are known to support the cardiovascular, digestive, immune, inflammatory, and detoxification systems. This meal is full of a variety of vegetables and immune-boosting nutrients including; vitamin C, beta-glucans from the hidden mushrooms in the sauce, zinc, and vitamin A.  Bon Appétit!


Cauliflower Gnocchi:

1 medium head cauliflower

1/3 cup cassava flour

1/3 cup tapioca flour

Roasted Red Pepper Sauce:

1 organic red bell pepper, medium size

1/2 cup organic cremini mushrooms

2 garlic cloves

1/2 small onion

1 tsp Himalayan sea salt

1 tsp ground pepper, or to taste

1/2 cup organic coconut milk, full fat canned shaken up.

3 tbsp olive oil


Chop the cauliflower florets and steam for about 15 minutes. Drain and blend in a food processor until smooth. Squeeze the water out of the cauliflower (I used a cheesecloth). Blend the pureed cauliflower with the cassava flour and tapioca flour.  It should come to 1 cup of purée cauliflower.

Put a little flour on a clean counter and roll the dough into a long log about 1 inch around. Cut into 1-inch logs and shape.

(Takes a bit of practice at first)

Boil water into a pot and place each log into the water. Remove them from water once they float to a top.

Transfer to a baking sheet with parchment paper.

Toss a little healthy cooking oil over the boiled gnocchi and bake for 20 minutes on 425.

While you are baking the gnocchi place all the vegetables for the roasted red pepper sauce on parchment paper to bake at 425 for 15 minutes. Put roasted vegetables into a blender add the olive oil and coconut milk. Blend until smooth. Mix the gnocchi and sauce together and serve.

I also sauté 2 cups of raw spinach and added it to the mix. I Topped a little of my homemade pesto on top also which is optional.



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