Cauliflower Gnocchi

🕒 Prep: 20 min
🔥 Cook: 10 min
🍽 Serves: 4
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Cauliflower gnocchi is a delightful twist on the classic Italian dish, swapping out traditional potatoes for nutrient-rich cauliflower. This recipe is perfect for those looking to enjoy a lighter, veggie-packed meal without sacrificing flavor or texture.

Ingredients for Cauliflower Gnocchi

Cauliflower: The star of the show, cauliflower provides a low-carb base and a subtle flavor. Steaming and draining it well is key to achieving the right texture for the gnocchi.

All-purpose flour: Helps bind the dough and gives the gnocchi its structure. You can adjust the amount slightly if the dough feels too sticky.

Parmesan cheese: Adds a nutty, savory depth that complements the cauliflower beautifully. Freshly grated is best for optimal flavor.

Egg: Acts as a binder to hold the dough together. Make sure it's well-beaten before mixing.

Salt and black pepper: Simple seasonings that enhance the natural flavors of the ingredients.

Olive oil: Used for cooking the gnocchi, giving it a lovely golden-brown crust.

Fresh basil: Adds a burst of freshness and color when used as a garnish.

Tips & Tricks

  • Make sure your cauliflower is thoroughly dry before processing to avoid a wet dough.
  • A non-stick skillet works wonders for getting that perfect golden crust on the gnocchi.
  • If your dough feels too sticky, a little extra flour goes a long way. Add sparingly though, to keep the gnocchi light.

Serving Suggestions

This cauliflower gnocchi pairs beautifully with a simple tomato basil sauce or a rich, creamy Alfredo. For a complete meal, serve alongside a fresh green salad dressed with a light vinaigrette.

Frequently Asked Questions

Can I use frozen cauliflower?
Yes, but be sure to fully thaw and drain it to remove excess moisture.
Is there a gluten-free option?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

Cauliflower Gnocchi Recipe Walkthrough

Start by steaming your cauliflower florets until they’re nice and tender, which should take about 10 minutes. You want them soft enough to mash easily, but not so mushy they lose all texture.

Once steamed, transfer the cauliflower to a clean kitchen cloth. Let it cool just enough so you can handle it without burning yourself, then wring out as much moisture as you can. This step is crucial to avoid soggy gnocchi.

In a food processor, combine the drained cauliflower, flour, Parmesan, egg, salt, and pepper. Pulse until everything comes together into a dough. If it's too sticky, you can sprinkle in a bit more flour.

Divide the dough into four portions on a floured surface. Roll each portion into a 1/2-inch thick rope. Cut the ropes into 1-inch pieces and gently press each piece with a fork to create those classic gnocchi ridges.

Heat the olive oil in a large skillet over medium heat. Cook the gnocchi in batches, making sure they have enough room to brown nicely. Turn them so they get a golden crust on all sides, which should take 3-4 minutes per batch.

Serve your gnocchi right away with a sauce of your choice and a sprinkle of fresh basil for garnish.

Why You'll Love This Recipe

  • Quick and easy to make in under an hour.
  • A healthier alternative to traditional gnocchi.
  • Requires just a few simple ingredients you might already have at home.
  • Customizable with your favorite sauces and garnishes.

Ingredients

1 medium cauliflower head, cut into florets
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 large egg, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
Fresh basil, for garnish

Step-by-step Instructions

1. Begin by steaming the cauliflower florets until they are tender, about 10 minutes.
2. Transfer the steamed cauliflower to a clean kitchen cloth, let it cool slightly, then wring out as much moisture as possible.
3. In a food processor, combine the drained cauliflower, flour, Parmesan, egg, salt, and pepper. Process until a dough forms.
4. On a floured surface, divide the dough into four equal pieces and roll each into a 1/2-inch thick rope.
5. Cut each rope into 1-inch pieces, then press down lightly with a fork to create ridges.
6. In a large skillet over medium heat, warm olive oil. Cook the gnocchi in batches, ensuring they are lightly browned on all sides, about 3-4 minutes per batch.
7. Serve immediately with your choice of sauce and garnish with fresh basil.

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