Sri & Kira Yoga of Self-Ascension

Almond Polenta Gnocchi with Sun-Dried Tomato Goat Cheese Dressing and Seasoned Cauliflower - Sri & Kira Yoga of Self-Ascension
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Almond Polenta Gnocchi with Sun-Dried Tomato Goat Cheese Dressing and Seasoned Cauliflower

This gluten-free recipe for Almond Polenta Gnocchi with Sun-Dried Tomato Goat Cheese Dressing is best served with season cauliflowers. Try it now!
Almond Polenta Gnocchi recipe

This simple to make dish is a true crowd pleaser and offers great texture with fun flavors. It is gluten-free and full of flavor.

Serves up to 4 based upon portion size.

almond polenta gnocchi ingredientsIngredients:

  • 2/3 cup Instant Polenta + 500ml Water
  • Vegetable Broth
  • Olive Oil… I enjoy the garlic infused.
  • Sliced almonds or whole almonds crushed (my preference)
  • 1/2 head of cauliflower
  • 1/2 tube of soft goat cheese
  • 2 Tbs of Soy or almond milk
  • 4-6 pieces of sun-dried tomatoes
  • Salt and pepper to taste

Note: A cast iron skillet is best for preparing these tasty nuggets!

Making the Gnocchi

    1. Prepare the polenta. For the brand in the photo, I bring 500ml of water with 1 tsp. of vegetable broth to a boil. Then add 2/3 cup of instant polenta.soft polenta
    2. Stir constantly over low heat until it starts to bubble. Literally this will take no more than one minute. Turn off the heat and immediately transfer to a shallow dish to cool and set. I use a pyrex pie plate that worls perfectly for the depth of the “gnocchi.” (see photo)polenta in pyrex
    3. As the gnocchi start cooling, it is time to prepare the rest of this dish. Begin by chopping the sundried tomatoes into small pieces.
      sundried tomatoes
    4. Using a Braun stick mixer (or you may use a hand blender or Vitamix), place the goat cheese, soymilk and sun-dried tomatoes into the blending bowl.
    5. Blend until it has lovely consistency that you can pour. However, make sure that it is not too thin or runny. Taste and add salt as desired. Set aside. (see photo)
      blend goatcheese sauce
    6. Cut the cauliflower into florets. The stems are great to keep long.
    7. Place the olive oil into the cast iron skillet and bring to medium high heat.
    8. Cut the gnocchi into small squares and sauté in the olive oil so that each side is a lovely golden brown…avoid over-cooking…you do not want them “hard”, just a nice golden color that adds a lovely texture.
      saute gnocchi
    9. Once the gnocchi is 3⁄4 complete, add the cauliflower stems and walnuts to the pan.
      add cauliflower and almonds to the gnocchi
    10. Place a lid over the pan to “steam” the cauliflower and “wilt” the nuts just slightly. Note: If your pan is not large enough to accommodate this simply remove the gnocchi and add a small bit of olive oil to complete the process with the cauliflower.
      place lid over pan
    11. Arrange your serving of the Gnocchi and cauliflower into a pasta bowl.
    12. Pour the prepared sundried tomato/goat cheese sauce over the gnocchi and cauliflower or serve the sauce on the side for dipping if desired.

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