Cinnamon Chipotle Cauliflower Gnocchi with Pumpkin Cheesecake Dip and Loaded Omelet

This Sweet and Savory Cinnamon Chipotle Cauliflower Gnocchi, Pumpkin Cheesecake Dip and Loaded Omelet will satisfy both your sweet and savory taste buds. It is filling and the perfect lunch to have.

Inroduction

About this Recipe

By: Caitlin Greene

Craving a little sweetness with my lunch today, I made this Sweet and Savory Cinnamon Chipotle Cauliflower Gnocchi with a Pumpkin Cheesecake Dip. It’s is packed with all the fall vibes. l used The Sola Company sweetener to sweeten the dip and the gnocchi, which I love because it’s a blend of different low-calorie sweeteners and tastes amazing (even my boyfriend who dislikes the taste of alternative sweeteners didn’t know the difference!).

I air-fried the gnocchi but you could bake them too! They are super crispy on the outside and pillowy on the inside. I have been eating this dip on everything and plan to make a new batch soon because it tastes like dessert!

So what do you need to make this Sweet and Savory Cinnamon Chipotle Cauliflower Gnocchi, Pumpkin Cheesecake Dip and Loaded Omelet?
-Trader Joe’s cauliflower gnocchi
-coconut oil
-The Sola Company Sweetener
-cinnamon
-chipotle powder
-dairy-free (or dairy) plain Greek-style yogurt
-cashew butter
-Vanilla extract
-Pumpkin puree
-pumpkin pie spice
-Lemon juice
-eggs
-greens
-Brussels sprouts, sliced
-mushrooms, sliced
-Chopped red onion
-Salt and pepper

How do you make these Sweet and Savory Cinnamon Chipotle Cauliflower Gnocchi, Pumpkin Cheesecake Dip and Loaded Omelet?
First In a bowl, add the coconut oil, salt, sweetener, cinnamon, and chipotle powder together and whisk until well-combined. Toss in the cauliflower gnocchi, making sure the gnocchis are evenly coated with the mixture. Air fried the cauliflower gnocchi for 10 minutes on 390, flipping them halfway. If you bake them, add the cauliflower onto a baking pan and bake on 400 degrees F for about 20 mins.

Next, to make the dip, add all the ingredients for the dip with a squeeze of lemon juice and pinch of salt together in a bowl. Whisk until smooth.

Then, to make the omelet, whisk the eggs together in a bowl. Heat a pan over medium heat and spray with oil. Add the onions and saute until fragrant. Add all the veggies and saute for 2-3 minutes until the veggies soften. Pour into a bowl. In the same pan, pour the egg mixture in. Add the cooked veggies. Allow the omelet to cook for 2-3 minutes. Fold the omelet in half and slide it onto a plate.

Serve the cinnamon chipotle cauliflower gnocchi with the pumpkin cheesecake dip and the omelet. Enjoy!

Yield: 1-2

Cinnamon Chipotle Cauliflower Gnocchi with Pumpkin Cheesecake Dip and Loaded Omelet

Cinnamon Chipotle Cauliflower Gnocchi with Pumpkin Cheesecake Dip and Loaded Omelet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 bag Trader Joe’s cauliflower gnocchi
  • 2 tsp coconut oil, melted
  • ½ teaspoon salt
  • 1 tablespoon @thesolacompany sweetener
  • ½ teaspoon cinnamon
  • ½ teaspoon chipotle powder

Dip

  • ¼ cup dairy free (or dairy) plain Greek style yogurt
  • 3 tbsp cashew butter
  • ½ tsp vanilla extract
  • 2 tbsp pumpkin puree
  • 2-3 tbsp @thesolacompany sweetener
  • ½ tsp pumpkin pie spice
  • Lemon Juice

Omelet

  • 2 large eggs
  • Handful of greens
  • A couple brussel sprouts, sliced
  • A couple mushrooms, sliced
  • 2 tablespoons red onion, chopped
  • Salt and pepper to taste

Instructions

  1. In a bowl, add the coconut oil, salt @thesolacompany sweetener, cinnamon, and chipotle powder together and whisk until well-combined. Toss in the cauliflower gnocchi, making sure the gnocchis are evenly coated with the mixture.
  2. Air fried the cauliflower gnocchi for 10 minutes on 390, flipping them halfway. If you bake, add the cauliflower onto a baking pan and bake on 400 degrees F for about 20 mins.
  3. To make the dip, add all the ingredients for the dip with a squeeze of lemon juice and pinch of salt together in a bowl. Whisk until smooth.
  4. To make the omelet, whisk the eggs together in a bowl.
  5. Heat a pan over medium heat and spray with oil. Add the onions and saute until fragrant. Add all the veggies and saute for 2-3 minutes until the veggies soften. Pour into a bowl. In the same pan, pour the egg mixture in. Add the cooked veggies. Allow the omelet to cook for 2-3 minutes. Fold the omelet in half and slide it onto a plate.
  6. Serve the cinnamon chipotle cauliflower gnocchi with the pumpkin cheesecake dip and the omelet. Enjoy!

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