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Mustardy Spaetzle-Style Gnocchi with Lemon Cauliflower
2 or 4 Serving Dinner

Mustardy Spaetzle-Style Gnocchi

with Lemon Cauliflower

Spaetzle is a chewy dumpling-like noodle hailing from southwestern Germany. Inspired by the flavors of central and eastern Europe, we dress pillowy potato dumplings, aka gnocchi, with mustardy cauliflower. A squeeze of lemon brightens the dish, and crunchy fried pistachios add a bit of crunch.

Tags: High-Protein Less Prep Soy-Free Chef's Choice Low Sodium High Fiber
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
530
FAT
18g
CARBOHYDRATES
74g
PROTEIN
19g

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INGREDIENTS

  1. 10 oz fresh gnocchi
  2. 6 oz cauliflower florets
  3. 2 tbsp pistachios, crushed in bag
  4. 1 lemon, zested and juiced (divided)
  5. 2 garlic cloves, peeled and minced
  6. 2 tsp red pepper flakes Spicy
  7. 1/2 tbsp Dijon mustard
  8. 1 tbsp nutritional yeast
  9. 2 oz teen spinach
  10. 1 tbsp olive oil*
  11. Salt*
  12. Pepper*
Allergens: tree nuts (pistachio), wheat
Tools: Large pot, Large nonstick skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
530
FAT
18g
CARBOHYDRATES
74g
PROTEIN
19g

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INSTRUCTIONS

1
Cook the gnocchi and blanch the cauliflower

Bring large pot of salted water to a boil. Add gnocchi and cauliflower and cook until gnocchi float, 3 to 5 minutes. Reserve ½ cup cooking water and drain gnocchi and cauliflower. (4-servings: reserve 1 cup pasta water)

2
Make the pistachio crumble

Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add pistachios and cook, stirring often, until brown and toasted, 3 to 5 minutes. Using slotted spoon, transfer to small bowl, leaving pistachio oil in skillet. Add lemon zest and a pinch of salt and pepper and toss to combine; set aside. (4-servings: use 2 tsp olive oil)

3
Make the cauliflower sauce

Heat skillet with pistachio oil over medium-high heat. Add cauliflower, gnocchi, and a pinch of salt and pepper and cook until browned, 4 to 7 minutes. Add garlic and just ¼ tsp red pepper and cook until fragrant, 30 to 60 seconds. Add mustard, lemon juice, nutritional yeast, reserved pasta water, and a pinch of black pepper. Cook until sauce begins to thicken, 1 to 3 minutes. Remove from heat, add spinach, and toss to combine. (4-servings: use ½ tsp red pepper) (TIP: Add more red pepper if you prefer more spice.)

4
Serve

Divide spaetzle-style gnocchi and lemon cauliflower between bowls and sprinkle with pistachio crumble. Guten appetit!

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