Cauliflower Gnocchi

attosa
Diamond Post Medal for All Time! 1,246 Posts

Cauliflower Gnocchi with sauce This guilt-free cauliflower gnocchi only takes 2 ingredients: cauliflower and flour. This is an excellent way to cut calories by not using starchy potatoes and eggs. You can use gluten-free flour to turn these beauties into a GF version that tastes absolutely scrumptious, too. These puffy little pillows are such a delight no matter how you top them. I've added a bonus step to turn them into garlic butter gnocchi. Highly recommended!

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: 3 servings

Ingredients:

1 medium head of cauliflower
2/3 cup flour, extra for dusting

Steps:

Remove green leaves from cauliflower and cut in half.

Cut out the middle of the stalk then cut into florets. This should give you about 5 cups of florets. If you have more, set aside for another time, if you don't have enough, cut down on the flour a bit.

Place the cauliflower into a food processor and pulse until it's super fine like snow. Do it in batches if necessary.

Put the cauliflower in a microwave-safe bowl, covered with a paper towel. Microwave on high for 5 minutes.

Transfer the cauliflower to a towel to drain and cool thoroughly. When cool, squeeze out as much of the liquid as possible using a towel or cheesecloth.

Put the cauliflower in the food processor and pulse until it's creamy. Add flour and pulse until it turns into a very sticky dough.

Generously flour a work surface and roll out your dough. Keep adding dough until it's no longer sticky, but not so much that it's dry.

Cut ball of dough into 4 equal segments, then roll each segment into a long 1" thick rope. Cut into little squares with a sharp knife.

Press the tines of a fork into each square. This helps keep whatever sauce you put on the gnocchi sticking to it.

Bring a large pot of salted water to a boil and drop the gnocchi in, but don't overcrowd the water. When they rise to the surface of the water in a couple minutes, they are ready. Drain well.

If you'd like to make the sauce, melt a tablespoon or two of butter in a pan over medium-low heat. Add a few cloves of minced garlic, then add the drained gnocchi. Cook until garlic and gnocchi are a bit browned. Serve in bowls with chopped parsley and a pinch of sea salt.

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suz1230
Silver Feedback Medal for All Time! 451 Feedbacks

April 5, 20190 found this helpful

I love this recipe, yes, instead of " just plain doughy gnocchi" this is such a GREAT way to make them :)

Attosa, I'll never need another cook book in my entire life again :) as you're just amazing with new twists in how to's. This is definitely new to me, and I'm just so happy to see so many new ways to make different foods that you display. Thank you so much!!! :)

attosa
Diamond Post Medal for All Time! 1,246 Posts

April 6, 20190 found this helpful

You always make my day! What a lovely thing to read in the morning. I so hope you try this! It's really fun to see that 2 simple ingredients can make such an amazing little pasta with no machinery :)

achipichi

April 5, 20190 found this helpful

I love this healthier version thank you !

attosa
Diamond Post Medal for All Time! 1,246 Posts

April 6, 20190 found this helpful

You're so welcome! :)

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