Cinnamon Chipotle Cauliflower Gnocchi
Serves 220 mins prep30 mins cook
A delicious blend of sweet and savory flavors, featuring air-fried cauliflower gnocchi seasoned with cinnamon and chipotle, accompanied by a pumpkin 'cheesecake' dip. Perfect for a fall-inspired lunch, this meal offers a crispy texture on the outside and softness on the inside. The gnocchi is complemented by a creamy dip made with dairy-free yogurt and a touch of pumpkin, making it feel like dessert. Served alongside a loaded omelet packed with sautéed greens and vegetables.
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What you need
Instructions
1: Toss cauliflower gnocchi with coconut oil, salt, sweetener, cinnamon, and chipotle powder. 2: Air fry the gnocchi at 390°F for about 10 minutes, shaking halfway through, or bake at 400°F for 20 minutes. 3: For the dip, mix together Greek style yogurt, cashew butter, vanilla, pumpkin, sweetener, pumpkin pie spice, squeezed lemon, and a pinch of salt. 4: Prepare a 2-egg omelet and stuff it with sautéed greens, brussels sprouts, mushrooms, and red onion. 5: Serve the gnocchi with the dip and the omelet.View original recipe