I actually call this one Marcie's bolognese because the mom of a family that I used to babysit for would ALWAYS make this and it was always soooo different and good. I love the flavor that the nutmeg brings to the dish. It's also VERY good with a pat of butter mixed in at the end!! Pro tip!!
It makes a pretty decent portion, enough for a whole pound of pasta which is double my normal recipes. I would say enough for 6 large entrees or 4 small entrees...but you can freeze the leftovers and reheat in a pot anytime!
What to do:
Just like the rest of the world, I'm in love with Trader Joe's cauliflower gnocchi. I love carbs, but if it's possible to eat a little healthier without noticing that carbs are missing, I'm game. I know there's a handful of you that don't have access to a Trader Joes or if you do, you live in an area where it's constantly sold out so I wanted to try and make a copycat recipe from scratch at home!
So the ingredients on the back of the TJ's package say cauliflower, cassava flour, potato starch, olive oil and salt. I actually had everything I needed at home to get started on recipe testing! Pamela's Products sent me a box full of goods so I had their cassava flour which is 100% yucca root so gluten free, paleo, non-GMO and vegan. I also have a lot of tapioca starch at home because I use it to make steamed rice noodle rolls so I subbed that for the potato starch that's in the TJ's recipe - Bob's Red Mill has tapioca starch so it isn't too hard to find in stores, unlike the Asian brand I have and use at home.
I decided to boil the cauliflower vs use it raw. I just felt like the moisture from boiling it (even though I removed most of it) was needed in order to create a softer texture gnocchi.
DON'T SKIP READING THIS PART!!
Every cauliflower head is a different size. The one I used was fairly large so keep that in mind. (I would say that once riced, the head I used produced somewhere between 2-3 cups of cauliflower and it make like 3 batches of 20 gnocchi pieces.) The best way to figure out if you have the right ratio of flour/starch to cauliflower would be to make one little gnocchi and sear it on both sides in a skillet with oil and then taste-test it and adjust the ratio from there. I found that adding in more flour or starch makes the gnocchi more firm so if your results are soggy - add more of the flour/starch in small equal amounts and taste test again.
A few cauli gnocchi life hacks:
If you don't have a food processor or want to save time, you could probably purchase pre riced cauliflower and use that - just make sure if it's frozen, you try and get most of the liquid out of the cauliflower so that it's easier to combine with the flour and mold into pieces.
Also, for more flavor, you could add parmesan cheese or (vegan) nutritional yeast. I would say a a couple of tablespoons. Also not against the idea of seasoning the cauliflower with garlic powder or herbs like oregano, parsley and basil.
You can either fry or bake them. I fried them in a skillet with olive oil and fresh sage but the trick to frying and keeping the shape in tact would be popping them in the freezer for 15 minutes before adding them to the skillet! No need to freeze with baking since they sit still on the baking sheet the whole time. I also bet you could air fry them but I don't own an air fryer so I would check other bloggers recommendations for temperatures and settings.
I grew up eating these delicious little dough pockets every single year on Christmas Eve! They're a family staple from my dad's side. My Grandma learned how to make them from her mom (who I was lucky enough to have around for a lot longer than most people can say about their great grandparents!) This recipe has been passed down for generations from Polish roots so it's v authentic and v special to lots of people in my family.
My Grandma's recipe makes about 30-50 pierogies depending on how big you make them and how much of the dough you repurpose as you go along. (The key to making the most out of the dough scraps is covering them so that nothing dries out!) I really love how there's milk, butter and sour cream in the dough recipe - it makes it so much more stretchy and playable compared to a basic flour/water/egg dough mixture.
What you need:
What to do:
This totally looks like a normal fried chicken sandwich but what you can't tell from the photo is that it's not just any old fried chicken sandwich - it's a buttery, garlicky fried chicken sandwich. That's right. I roasted garlic and then mashed and combined that with melted butter in order to create the best non-buffalo tasting fried-chicken sauce I've ever had.
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