Recipe details
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Cauliflower Gnocchi
35min
4 servings
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Cauliflower Gnocchi offers a lighter, gluten-free alternative to traditional potato gnocchi while maintaining a satisfying, pillowy texture. Made primarily from riced cauliflower with minimal additional ingredients, these Italian-inspired dumplings deliver a mild, versatile flavor that pairs beautifully with various sauces. Perfect for those seeking a lower-carb pasta option or simply looking to incorporate more vegetables into their diet, this innovative dish proves that comfort food can be both nutritious and delicious.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
2 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the cauliflower
Remove the leaves and cut the cauliflower into florets. Wash thoroughly under cold water.
Cook the cauliflower
Steam the cauliflower florets until very tender, about 8-10 minutes. You should be able to easily pierce them with a fork.
Drain thoroughly
Transfer the cooked cauliflower to a clean kitchen towel. Allow to cool slightly, then wrap and squeeze to remove as much moisture as possible. This step is crucial for the right texture.
Rice the cauliflower
Place the squeezed cauliflower in a food processor. Pulse until it resembles rice grains.
Remove excess moisture
Transfer the riced cauliflower back to the kitchen towel. Squeeze again to remove any remaining moisture.
Mix the dough
In a large bowl, combine the cauliflower rice, cassava flour, egg, salt, garlic powder, and nutritional yeast. Mix until a dough forms.
Check dough consistency
The dough should be somewhat sticky but hold together. If too wet, add more cassava flour, 1 tablespoon at a time. If too dry, add a bit of water, 1 teaspoon at a time.
Divide the dough
Divide the dough into 4 equal portions.
Form ropes
On a surface lightly dusted with cassava flour, roll each portion into a rope about 1/2-inch thick.
Cut the gnocchi
Using a knife, cut each rope into 1-inch pieces.
Shape the gnocchi (optional)
For traditional ridges, gently roll each piece down the tines of a fork. This step is optional but helps sauce cling to the gnocchi.
Cook the gnocchi
Working in batches, drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
Pan-fry for texture (optional)
For a crispy exterior, heat olive oil in a non-stick pan over medium heat. Add the boiled gnocchi and pan-fry until golden, about 2-3 minutes per side.
Serve
Serve immediately with your favorite sauce. Traditional pairings include butter and sage, marinara, or pesto.
Storage
Uncooked gnocchi can be frozen on a baking sheet, then transferred to a freezer bag. Cook from frozen, adding 1-2 minutes to the cooking time.
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