Cauliflower gnocchi
Prep: 15 mins,
Cooking: 35 mins
with tomato and courgette ragout. A vegan specialty.
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Ingredients (14)
1 | cauliflower — head, steamed or boiled |
1 cloves | garlic — cloves, finely chopped |
1 cup | flour |
1 Tbs | olive oil — or coconut oil |
FOR THE RAGOUT:
1 | tinned tomatoes — whole |
5 | courgettes — thickly sliced |
1/2 | onion — finely sliced |
1 Tbs | olive oil — or coconut oil |
2 cloves | garlic — cloves, finely sliced |
6 | black mushrooms — large, sliced |
300 ml | stock — vegetable |
1 tsp | sugar |
salt and freshly ground black pepper — to taste | |
fresh basil — to serve |
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