Lectin Free Vegan Gnocchi Recipe
We may earn money or products from the companies mentioned in this post.
Making gnocchi at home can sound like a big deal, but I promise it’s easier than it sounds, even when you’re going for a healthier twist. By choosing a lectin-free and vegan recipe, you’re ensuring a dish that’s kind to your gut. So, this one we created ourselves including the sauce and it creates about four meals. You can make less if you want, but we like to make sure there’s some left over for lunch or another dinner the next day.
First thing I like to do, which you can even do the day before or a few days before even. Is to cook up a heap of lectin free vegetables. For us, this usually includes, sweet potato, brussel sprouts, broccoli and cauliflower, cabbage, onion and mushrooms. We recommend using organic vegetables as well.
These vegetables are my go-to vegetables for quite a lot of the dishes we do. We start by cutting up the large vegetables to put them in the oven and then cook the other vegetables in a fry pan. The large vegetables include the sweet potato, brussel sprouts, broccoli and cauliflower. I chop them up separately and put them in a bowl before I put them on the over tray.
In this bowl, I sprinkle them with organic olive oil, iodised sea salt, pepper, turmeric powder, paprika, and mixed herbs. Then I mix that all around so it’s evenly covered and pour onto the baking tray. I do this with each vegetable until the tray is covered, then pop them into the over at about 200 degrees or 400 F for about 30 minutes.
While they’re cooking, I then chop up the onion, mushrooms and cabbage and fry them on the fry pan until cooked with olive oil, salt, pepper and even some minced garlic if you have some.
After both the oven vegetables and fry pan vegetables have finished cooking, I usually put them into separate jars and put in the fridge for when you’re ready to make the gnocchi.
We started making this dish when we found the “Cauliflower Gnocchi” in Costco one day while walking around checking for what food items could be lectin free. Dr Gundry has also done a video on what to buy in Costco if you’re interested. It’s called “How to Eat Plant Paradox at Costco” and this is the link https://drgundry.com/healthy-costco-foods/
Ingredients:
- Costco’s Earth’s Kitchen Cauliflower Gnocchi (frozen)
- Pre-cooked mixed vegetables (as mentioned above)
- 1 x 700g bottle of organic Passata sauce
- 1 x 400ml can of organic full fat coconut cream
- Mixed herbs or Italian herbs
- 1 tablespoon arrowroot starch to thicken sauce
- Organic Extra Virgin Olive Oil for cooking
Method:
- In a frying pan, add about 2 cups of the frozen gnocchi and sprinkle with the olive oil and some mixed herbs or italian herbs. Cook until brown while stirring often.
- Add in pre-cooked vegetables and stir until all combined and heated through
- Add the full 700g bottle of passata sauce and stir and mix it all in
- Add the full 400ml can of coconut cream and stir and mix it all in
- Simmer for about 10 minutes which will reduce the sauce a bit and make it thicker
- If it’s not thick enough, add about 1 tablespoon or less if you want it less thick, of the arrowroot flour
- Stir and mix it all in really well and simmer for another 10 minutes
Once it’s thickened to a good consistency, it’s ready!
Add fresh basil on top or husband likes to add the Gundry approved aged parmesan from Costco and shave it on top. You could also use the aged sheep cheese from Costco. I used to be able to get lectin free almond feta or coconut cheese which I liked putting blobs on top, but haven’t trouble getting these now so might have to look at making my own.
Michael usually enjoys making this, so here’s a quick video explanation from him: