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Cauliflower Gnocchi Bolognese

  • Author: Michelle
  • Total Time: 45 minutes
  • Yield: 3-4 servings 1x



For the bolognese

  • 1 lb ground beef
  • 1 tsp sea salt, divided
  • 1/4 tsp black pepper (omit for AIP)
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup celery, finely chopped
  • 1/4 cup carrot, finely chopped
  • 2 1/2 cups canned crushed tomato (sub nomato sauce for AIP)
  • 1/2 cup beef broth
  • 1/4 cup dry white wine (see notes for AIP)
  • 2 tbsp parsley, chopped
  • 1 tsp dried oregano
  • 46 fresh basil leaves

For the cauliflower gnocchi


  1. Using a large, deep saute pan, brown the ground beef and lightly season with salt and pepper. Once browned, set aside and reserve 2 tbsp of fat in the pan.
  2. Add the onion and garlic to the pan and saute for 4-5 minutes or until translucent. Add the carrots and celery and cook for 3-4 minutes or until slightly fork tender.
  3. Stir in the crushed tomato (or nomato sauce), broth, white wine (if using) and reincorporate the ground beef. Stir well and season with parsley and dried oregano. Bring the sauce to a low simmer. Cover and simmer for 30-35 minutes or until the sauce is reduced and flavorful. Season further to taste.
  4. Add the prepared gnocchi to the pan and stir to coat in the sauce. Serve fresh topped with basil.


Though alcohol is not AIP compliant, cooking wine allows the alcohol to cook off. If you still choose to forgo the wine, just substitute for broth.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 15
  • Cook Time: 30


  • Serving Size: 1 serving
  • Calories: 380
  • Fat: 11.2g
  • Carbohydrates: 41.3g
  • Fiber: 6.7g
  • Protein: 30.3g