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We hope you got insight from reading it, now let's go back to low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for jamo recipe. You can have low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for jamo using 10 ingredients and 3 steps. Here is how you do that.
The ingredients needed to prepare Low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for Jamo:
- Take 300 g of cauliflower (I buy ready made by waitrose as it's pre-cooked and strained).
- You need 1/2 cup of plain white flour.
- Get 1 tbsp of corn flour.
- You need 2 cups of spinach.
- Provide 3/4 cup of 2% fat greek yoghurt.
- Prepare 1 clove of garlic.
- Prepare 1/2 of lemon juice.
- You need bunch of mint (or dill).
- Prepare 300 g of mushrooms.
- Use 1 cube of vegetable stock dissolved in 500ml boiled water.
Instructions to make Low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for Jamo:
- For the sauce: Sauté mushrooms in olive oil, salt an pepper. Blend the spinach, garlic, yoghurt, dill/mint & lemon juice. Stir in mushrooms (or keep separate).
- For the gnocchi: blend the cauliflower until it's puréed. Mix the flour, corn flour and pinch of salt together. Fold in the cauliflower and add oil until all well mixed (dough will be sticky). Use teaspoons (or roll out dough & cut) to shape gnocchi and cook in the vegetable stock until golden..
- Plate up and serve! We enjoyed ours with a side of tomato-strawberry and feta salad..
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