Description
This Baked Potato Gnocchi features homemade gluten-free, vegan cauliflower and potato gnocchi and is then topped with sautéed broccoli, vegan cheddar cheese, vegan sour cream, and homemade portabella bacon bits!
Ingredients
Units
Scale
- 1 head cauliflower, washed and chopped
- 1 large russet potato, peeled and chopped
- 1 tablespoon minced garlic
- 1/3 cup vegan parmesan cheese
- 2 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour*
- salt & pepper, to taste
- olive oil (for roasting the potato and cauliflower)
- 2 tablespoons plant butter/coconut oil (for crisping the gnocchi)
Portabella”Bacon”
- 5 oz portabella mushrooms
- 2 tsp sesame oil
- 2 tbsp olive oil
- 1 tbsp maple syrup
- splash liquid smoke
- 1/2 tsp salt
- 1 tsp paprika
- 1/4 cup water
Garnishes
- sauteed/steamed broccoli florets
- Portabella “bacon”
- vegan shredded cheddar cheese
- vegan sour cream
- chives
- salt & pepper
Instructions
- If you’re making the portabella bacon, I suggest letting the portabella mushrooms marinate overnight.
- Heat oven to 425° F. Strain the mushrooms from the marinade and place them on a parchment-lined baking sheet. Add the chopped cauliflower and potato to a separate baking sheet, drizzle with olive oil and sprinkle with salt and black pepper. Sprinkle on the minced garlic.
- Roast both trays in the oven, removing the portabella bacon after 15 minutes until they look like they are starting to get crispy. Let the cauliflower and potato roast another 5 minutes if needed (should be soft and are pierced easily with a fork but not crispy).
- Using your stand mixer, beat the cauliflower and potato together with the flat beater, then add 1/3 cup vegan parmesan cheese (If you don’t have a stand mixer, you may use a hand beater).
- Gradually add the flour, ¼ cup at a time, until dough holds together and is almost smooth. Add more flour, 1 tablespoon at a time if dough is sticky.
- Turn dough onto a lightly floured surface and knead gently a few times. Divide into 6 equal pieces. Roll each portion of dough into a ½-inch thick rope. Cut the rope into 1-inch pieces. Transfer to parchment-lined baking sheet and repeat with remaining dough. Optional: roll each gnocchi piece down the back of a fork to achieve the texture shown in these photos.
- Bring large pot of water to a boil over high heat. Cook gnocchi in batches for 5-7 minutes. Stir occasionally to keep gnocchi from sticking to the bottom of the pan. Gnocchi is cooked when it floats to the surface.
- Remove the gnocchi with a slotted spoon and transfer to a baking sheet in a single layer. Repeat with remaining gnocchi. I cooked all the gnocchi in 2-3 batches.
- Melt 1 tablespoon of plant butter/coconut oil in a large skillet over medium heat until melted, then add the gnocchi to the pan. Saute the gnocchi until it starts to turn golden and crispy, tossing frequently to crisp on all sides.
**NOTE: to save on time, you can also add the broccoli to the same pan! - Serve immediately topped with shredded vegan cheese, vegan sour cream, portabella bacon, fresh chives, and salt & pepper to taste.
Notes
* You may also useBob’s Red Mill Cassava Flour for a grain-free option and that will work too!
- Category: Lunch & Dinner
- Cuisine: American