Cauliflower Gnocchi with Marinara Sauce
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 2
Ingredients:
1 head of cauliflower
1 large egg
1 cup almond flour
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup no-sugar-added marinara sauce
Olive oil for cooking
Fresh basil for garnish (optional)
Grated parmesan cheese (optional) 
Instructions:
1. Begin by preheating the oven to 400 degrees Fahrenheit. Cut the cauliflower into florets and steam or boil until tender, about 10 minutes. Drain well and let cool slightly.
2. Once cooled, transfer the cauliflower to a kitchen towel and wring out as much moisture as possible. This step is crucial to get the right gnocchi texture.
3. In a large bowl, mash the cauliflower with a fork or potato masher until smooth. Add the egg, almond flour, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined, forming a dough that holds together.
4. On a lightly floured surface (using almond flour), divide the dough into four portions. Roll each portion into a long rope about half an inch thick. Cut the rope into small pieces, approximately one inch each, to form gnocchi.
5. Gently press each piece with a fork to create the traditional gnocchi shape. Dust with a little more almond flour if needed to prevent sticking.
6. In a large skillet, heat olive oil over medium heat. Add the gnocchi in batches and cook for about 2-3 minutes on each side, or until golden brown and slightly crispy. Remove and set aside on a plate.
7. In the same skillet, add the no-sugar-added marinara sauce and heat gently until warm. Combine the cooked gnocchi with the sauce to coat evenly.
8. Serve warm, garnished with fresh basil and grated parmesan cheese, if desired. Enjoy your diabetic-friendly lunch that is low in carbs and sugar.
