Low Histamine | Recipe

Ingredients

• 1 large head of cauliflower
• 1 tablespoon salt
• 1 large egg
• 1 1/4 cup cassava flour (more for dusting)

Instructions

1. Bring a 5 large pot of water to a boil. While it heats up cut your head of cauliflower into pieces.
2. Add the cauliflower and salt to the boiling water. Boil for 10-15 minutes, until fork tender.
3. Drain the water and place the tender cauliflower while still hot – very carefully – in a blender.
4. Add the egg to the blender and blend on high until smooth. It should be a very thick puree.
5. Use a spatula to transfer the puree into a large bowl. Let it cool down for a few minutes, stir occasionally to help this along.
6. Add in 1 cup cassava flour and mix in with a spatula until the mix begins to resemble dough. Slowly add in the remaining cassava flour until you’ve got a solid dough texture. If it’s very sticky, add 1 tablespoon more flour at a time, until it’s not.
7. Knead the dough and make ball, transfer it to a dusted work area.
8. Flatten the ball to make a rectangle shape. Cut the regtangle into 5 even pieces.
9. One at a time, roll each piece into a long tube, about 1/4 inch thick.
10. Slice the tubes with a knife to make square shapes pieces, about 20 per piece. Dust the pieces with flour then roll them on a fork to make the gnocchi. See the video below.
11. Repeat with all of the dough, to make aprx 100 pieces total.