A version of the popular food that uses five ingredientsso easy!
What Is Cauliflower Gnocchi?
Gnocchi is an indulgent Italian dumpling traditionally made with flaky baked russet potatoes, flour, and eggs.
Jessica Gavin
The tender, melt-in-your-mouth texture is often tossed in a savory tomato sauce or creamy bechamel.
A gluten-free homemade option that matches the original eating experience has been lacking, until now!
The ingredients also make it friendly for those on a gluten-free, paleo, or Whole30 diet.
Jessica Gavin
How Does Cauliflower Gnocchi Taste?
However, searing the gnocchi after boiling transforms the flavor.
This is great if you are not planning on coating the cauliflower gnocchi in a sauce.
Jessica Gavin
Instead of flattened blobs, this copycat gnocchi recipe holds its cylindrical appearance better for a prettier pasta.
This allows the gnocchi to be mixed, shaped, cut, and cooked.
Adding in a little olive oil to the dough keeps the gnocchi tender instead of rubbery.
Jessica Gavin
The oil coats some of the starches, preventing them from binding together too tightly once cooked.
Sea salt seasons the gnocchi.
Use this substitute if you have trouble finding (or affording) cassava flour.
Jessica Gavin
However, its a tasty alternative.
How To Make Cauliflower Gnocchi
The first step is to steam the cauliflower florets.
Squeezing out the moisture now will help the dumplings hold their shape better during cooking.
Jessica Gavin
Next, puree the cauliflower with olive oil and salt in a food processor.
Mix the puree with the potato and cassava flour, and lightly kneaded until just incorporated.
The sticky starches make it easy to roll, cut, and shape the gnocchi into tiny tubes.
Jessica Gavin
Im happy to finally put it to good use!
Reheat in a microwave-safe dish or in an oiled saute pan until warmed through.
you might also freeze the uncooked dumplings for later use.
Jessica Gavin
Frozen gnocchi is good for about a month.
You do not need to defrost it: just boil and youre ready to grub!
Ways to Use Cauliflower Gnocchi
Here are some ideas for turning your cauliflower gnocchi into a meal!
Jessica Gavin
Are you getting hungry yet?
I know my mouth is watering!
More Gnocchi Recipes to Try
Cauliflower Gnocchi (Trader Joe’s Copycat!)
Jessica Gavin
it’s possible for you to double this recipe!
When making the cauliflower, be sure you squeeze out the water.
Place a steamer basket into the pot, cover, and bring water to a simmer over high heat.
Jessica Gavin
Add the cauliflower florets and steam until fork tender, 10 to 13 minutes.
Cool the steamed cauliflower slightly and transfer to a cheesecloth or kitchen towel.
Squeeze out as much moisture as possible, about 3/4 cup of water.
Jessica Gavin
This should yield about 1 1/4 cup of squeezed cauliflower.
Add the cauliflower, sea salt, and 2 tablespoons olive oil to a food processor.
Then pulse for another 5 seconds.
Jessica Gavin
Whisk together potato starch and cassava flour in a medium-sized bowl.
Add the pureed cauliflower and use a fork to mix the dough, just until the starches are combined.
Lightly knead the dough until it comes together and can be rolled.
The dough will be smooth, soft and slightly tacky to the touch.
Using a bench scraper, divide dough into 8 equal parts.
Gently roll each piece into a 2 1/2 inch log that is 3/4 inch thick.
Cut each log into 3/4 inch pieces.
Bring lightly salted water to a boil in a medium pot.
Carefully add the gnocchi and cook until they float to the surface, about 3 minutes.
Boiled gnocchi can be transferred directly to a soup or sauce.
Heat a tablespoon of olive oil in a large nonstick saute pan over medium heat.
Cook the gnocchi in a single layer, keeping them from touching each other.
Saute until both sides are golden brown, 5 to 7 minutes.
Repeat until all the gnocchi are cooked.
