Low-Carb Cauliflower Pumpkin Gnocchi with Sage Brown Butter Sauce

This is a creamy, comforting meal on Meatless Monday, or anytime.

Serves 4

Gnocchi

• 1 cauliflower, broken into florets (or use about 14 oz riced cauliflower)

• 1 egg

• 1 egg yolk

• 1⁄2 c canned pumpkin (or sweet potato) puree

• 1⁄4 c soft goat cheese (or ricotta)

• 1⁄2 c shredded parmesan

• 1⁄2 c coconut flour

• 1⁄4 c almond flour

• 1⁄2 t garlic powder

• 1 t xanthan gum

• 3⁄4 t kosher salt

• 1⁄4 t pepper

Sauce

• 4 T unsalted butter, divided

• 1⁄2 c grated parmesan cheese

• 2 cloves of garlic, minced

• 2 T fresh sage, minced, plus more whole sage leaves for garnish

• 2 T dry white wine

• 1⁄2 c heavy cream

• 1⁄2 c chicken broth (or vegetable)

• 1⁄4 c shredded parmesan

• 1⁄2 t kosher salt

• 1⁄4 t pepper

Bring a pot of water to boil and cook cauliflower florets until tender, about 10 minutes. Drain and let cool slightly. Rice cauliflower by pulsing in a food processor until it has the texture of rice or couscous. Don’t over process or it will get mushy. Do this in batches and repeat with remaining cauliflower until it’s all riced. Remove all but 1 1⁄2 cups riced cauliflower from the processor and refrigerate or freeze for another use.

Add remaining gnocchi ingredients to the bowl of the food processor and pulse to combine into a dough. Place a piece of parchment on your work surface and dust with coconut flour. Turn the dough out onto the parchment and begin forming it into a log with a diameter of about 1 inch. Cut the log in half lengthwise, so you have 2 logs of equal length, then slice gnocchi 1 inch thick from the logs. Roll gnocchi over a gnocchi board or use the tines of a fork to create the traditional lines. Place gnocchi on a parchment lined sheet pan and freeze until ready to use. If you don’t have space in your freezer, refrigerate them until you’re ready to cook.

Place two tablespoons avocado oil and one tablespoon butter in a large skillet. Saute gnocchi over medium heat in batches so you’re not crowding the pan, about 2 minutes until browned on all sides. Remove gnocchi from the skillet onto a plate.

In the same skillet, melt the 4 tablespoons butter and cook over medium heat, swirling the pan and letting the butter begin to brown, after about 5 minutes. When it begins to foam, add the garlic and minced sage and cook 1-2 minutes, ensuring that it doesn’t burn. Slowly add the wine and whisk, increasing the heat to medium-high. Whisk in cream and broth. Reduce sauce for 2 minutes more, then stir in the parmesan, salt, and pepper. Taste for seasoning, adding more salt and black pepper if needed. Add the gnocchi back to the pan and coat gently with the sauce. Serve with more parmesan and fried sage leaves.

Fry whole sage leaves in a small skillet in 2 tablespoons of avocado oil. Heat oil, dry sage leaves if damp, fry until crispy, then drain on paper towels. They make a great garnish.