Paleo Creamy Cauliflower Gnocchi Soup

This paleo creamy cauliflower gnocchi soup is the perfect gluten-free take on an Olive Garden favorite, using the popular Trader Joe’s cauliflower gnocchi, and a dairy-free base that everyone can enjoy!

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Delicious Cauliflower Gnocchi Recipes

I am all about putting together a comforting soup. Before I started eating the paleo diet, the only type of soup I was used to eating came from a little can in the shape of stars. Even though switching to the paleo diet helped me bring my thyroid antibody levels back into the normal range, I was still uncomfortable tossing random things into my soup. But let’s be honest, chicken and veggies can get a little old after awhile. So that’s when I thought about tossing some of that delicious little cauliflower gnocchi into some soup.

What is Gnocchi?

If you haven’t heard of gnocchi before, don’t worry neither had I. Gnocchi is traditionally a small dumpling made from potato, semolina or flour, and served with a sauce. Since most of the flours used are not paleo, Trader Joe’s really changed the game when they came out with the cauliflower gnocchi. They taste like fluffy little clouds (depending on how you cook them – I highly suggest air frying). Trader Joe’s packaging recommends heating them up in a pan, but I’ve come to discover that can cause a sticky mess if the gnocchi is not thawed completely. To air fry:

• Let the gnocchi thaw on the countertop for thirty minutes
• Place the gnocchi in the air fryer tray
• Set the temperature to 400 degrees, and the cooking time to 10 minutes

Paleo Creamy Cauliflower Gnocchi Soup

Trader Joe’s cauliflower gnocchi is so hot right now. Ever since that came out, it’s been flying off the shelves like a popular toy at Christmas. If you are lucky enough to come across a bag, grab 10 (trust me on that one). There are so many different ways to enjoy, one of which is in a soup. Small disclaimer – I’ve never actually tried the Olive Garden version. I have seen it in real life though, like Bigfoot.

First, to get the soup creamy without the dairy, I use arrowroot powder mixed with coconut cream. Arrowroot powder is a paleo-friendly alternative to corn starch in baking. It is extracted from the Maranta arundinacea root, and is similar to other tubers such as yucca and cassava. It is actually commercially extracted from cassava, but may include other tubers as well. My favorite arrowroot powder brand to use is the Bob’s Red Mill Arrowroot Powder. I store it in an air tight container in the fridge and it lasts for a pretty long time.

Secondly, you can buy a can of coconut cream at the store, or you can place a can of full fat coconut milk in the refrigerator overnight and the cream will rise to the top. Coconut cream is a bit thicker than just coconut milk, so it helps with that thicker consistency.

Last, I would serve this soup immediately, and it will be good in the refrigerator overnight for the next day. If you are a soup lover like I am, you can check out some of my other favorite soup recipes:

• Creamy Kale Soup

• Lemon Kale Soup

• Crockpot Beef Stew  

• Paleo Ramen

Paleo Creamy Cauliflower Gnocchi Soup

• Author: Melissa
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 2 servings 1x
• Category: Soup
• Method: Stewing
• Cuisine: Italian

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Description

This paleo creamy cauliflower gnocchi soup is the perfect gluten-free take on an Olive Garden favorite, using the popular Trader Joe’s cauliflower gnocchi, and a dairy-free base that everyone can enjoy!

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Ingredients

Scale 1x2x3x

• 1 cup chopped celery, onion and carrots
• 1 tbsp. olive oil
• Package Trader Joe’s cauliflower gnocchi
• 1 tsp Paleo Powder AIP Seasoning
• Bag Bonafide Provisions chicken bone broth
• Can coconut cream
• 1 tbsp. Bob’s Red Mill arrowroot powder
• 1/2 cup water
• 1/2 cup pre-cooked chicken
• 1 handful spinach

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Instructions

1. Start out by browning the gnocchi in a small saucepan with olive oil. Heat on all sides until lightly brown. Set aside.
2. Place a large saucepan on the stove on medium heat.
3. Sauté the carrots, onions and celery with the olive oil until lightly browned.
4. Add in the bone broth and reduce heat to low.
5. In a separate saucepan, add in the coconut cream on low heat. In a small bowl combine the water and arrowroot powder and whisk together. Add the arrowroot mixture with the coconut cream and whisk until thick. You may need to add more arrowroot powder to reach desired consistency.
6. Once the coconut cream mixture is ready, combine with the bone broth and veggies in the larger saucepan.
7. Add in the chicken, gnocchi and spinach, and continue cooking until the soup comes to a boil.
8. Serve immediately.

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Notes

This gnocchi soup is great served warm. But you can also store it in the refrigerator in an air tight container and enjoyed for a few days after.

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Nutrition

• Serving Size: 1 bowl
• Calories: 255
• Sugar: 2.6g
• Sodium: 189.2mg
• Fat: 4.4g
• Saturated Fat: 0.8g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 20.6g
• Fiber: 1g
• Protein: 4.7g
• Cholesterol: 1.4mg

Keywords: gnocchi soup, cauliflower gnocchi