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Beet Gnocchi In Alfredo Sauce (Low Cal/Carb,Vegan, Gluten Free)

Updated on January 7, 2013

Skinny Alfredo on Low Carb Gnocchi!

This remake on a classic Italian dish sticks to your ribs-NOT your rear! This vibrant, red velvet colored Beet Gnocchi is made with protein rich chick pea and teff flours. Make ahead and freeze them. Frozen gnocchi cooks up in five minutes with no defrosting needed. There's no dairy in this creamy finishing sauce which is made from cashews, almond milk and a hint of truffle oil. Tomato sauce is delish as a finishing touch too. WIth healthy ingredients like these you can afford to enjoy more often...Buon Appetito!

Soak 4 ounces of cashews in water overnight and blend the next day to make cashew cream.

Sprinkle some chick pea flour on a baking sheet

Prep time: 30 min
Cook time: 5 min
Ready in: 35 min
Yields: 4


  • 1/2 cup chick pea flour
  • 3/4 cup teff flour
  • 1 can drained and mashed beets
  • 1 tablespoon truvia
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 1 tablespoon canola oil
  • 1 shallot
  • 1/4 cup minced mushrooms
  • 2 tablespoons minced celery
  • 1/2 almond milk
  • 4 ounces cashew cream or cashew butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon basil
  • 1/2 teaspoon garlic
  • 1/4 teaspoon nutmeg
  • 2 tablespoons nutritional yeast fortified with vitamin B12
  • 1 tablespoon white or black truffle oil


  1. Mix the beet gnocchi ingredients in a bowl and score into four sections
  2. Roll sections into logs and cut into inch pieces.
  3. Lightly press fork into pieces to make ridges so the sauce will stick.
  4. Place gnocchi into fridge for 20 minutes or longer. (You can also freeze them on baking sheet for later)
  5. Sauce:
  6. Saute shallots, mushrooms and celery before adding other ingredients and cook until thickened.
  7. Cooking Gnocchi:
  8. Drop gnocchi into boiling salted water for 5 minutes.
  9. Turn heat down to medium.
  10. You will know they are done when they float to the top.
  11. Plate and cover with sauce.
  12. Garnish with celery leaves.
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Nutrition Information

Calories: 220

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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