Cauliflower Gnocchi Nacho Bowls

Lately, cauliflower seems to be the answer to any low carb/gluten free question. From pizza crust, cauliflower rice, cauliflower mash and gnocchi it's everywhere and I personally am a big fan! Today I am using gnocchi to make a Tex-Mex fave with a guilt free twist. After mowing through ALL the snacks on Superbowl Sunday, this lightened up version of nachos is just the thing to indulge in.

These Cauliflower Gnocchi Nacho Bowls are a Tex-Mex dream. Crispy on the outside and pillowy on the inside roasted cauliflower dumplings are topped with a quick and easy taco meat, cheese, pico de gallo and creamy avocado slices! Sign me up and pass me the fork!

Cauliflower Gnocchi Nacho Bowls
2 packages (10 ounces each) frozen cauliflower gnocchi

1 Tablespoon vegetable oil
1-pound ground beef
¼ cup taco seasoning
¼ cup salsa
¾ cup water

4 ounces shredded cheddar cheese
½ cup pico de gallo
¼ cup sour cream
1 ripe avocado, sliced

Preheat oven to 425 degrees.

Pour the frozen gnocchi onto a large cookie sheet lined with parchment paper and spread them out in an even layer. Spray generously with olive oil spray and roast for 15 minutes. Toss the gnocchi and return to the oven for another 12-15 minutes or until lightly browned and crisp.

While the gnocchi are roasting, heat the oil in a large skillet over medium high heat. Add the ground beef and cook until no longer pink, about 10 minutes. Add the taco seasoning, salsa and water and allow to simmer until thickened, about 5-7 minutes.

Divide the crispy gnocchi between 4 bowls, top with taco meat, cheese, pico, sour cream and avocado. Serve immediately.