Cauliflower Gnocchi
User Reviews
4.8
Cauliflower Gnocchi
Description
This Cauliflower Gnocchi recipe starts by simmering cauliflower florets until very soft, then thoroughly draining and squeezing out excess water to prevent stickiness in the dough. The cauliflower is mixed with white whole wheat or another flour type and kosher salt to form a workable dough, which is divided and rolled into ropes and cut into small gnocchi pieces.
The gnocchi can be cooked by boiling until they float or pan-fried for a slight crispness. Served with marinara sauce and an optional sprinkle of Parmesan and fresh basil, this dish offers a mild flavor profile and soft, pillowy texture, making it a different take on a traditional Italian staple.
This recipe suits cooks looking for a vegetable-forward gnocchi option, balancing cauliflower’s subtle sweetness with the hearty texture of the flour dough.
Ingredients
- 3 pounds cauliflower 12 heaping cups from 2 medium heads, florets
- 1 cup white whole wheat flour (or all purpose or gluten-free flour)
- 1 teaspoon kosher salt (plus more for sprinkling)
- olive oil spray form
- 2 cups marinara sauce (jarred or homemade)
- Parmesan Cheese optional, grated, for topping
- basil (optional for serving)
Instructions
- Place the cauliflower in a large pot, cover with water (make sure veggies are submerged), and bring to a boil.
- Reduce heat to low, cover, and simmer for about 22 minutes, until the cauliflower is very soft. Drain and set aside to cool.
- Once cooled, in batches put 1/3 to 1/2 of the cauliflower in a dish towel and squeeze out as much excess water as possible then place in a large bowl. Repeat with the remaining cauliflower until all of it is well drained and squeezed of all liquid so the dough isn’t too sticky.
- Add the flour and salt into the bowl with the mashed cauliflower and mix with a fork at first, then using your hands to fold and squeeze everything together into a dough.
- Dust a work surface with flour, then separate the dough into 8 equal pieces, about 2 1/2 ounces each. One at a time, roll each ball into a ½-inch-thick rope 10 inches long and set aside. Continue until all the dough is used up.
- Next, cut each rope into 13 equal sized (gnocchi-like) pieces, slightly nudging the pieces apart so they’re not touching. You should get about 108 pieces total. If at any point the dough becomes too sticky to work with, add flour to your hands.
- In two batches, liberally mist a large a skillet with nonstick oil spray and warm over medium heat. Place half of the gnocchi on the hot skillet (if the pieces stick together just slice them apart in the skillet using the spatula). Do not overcrowd the pan; you’ll need to cook the gnocchi in two batches.
- Let the gnocchi sit in the hot pan undisturbed for 2 minutes, then gently flip using a spoon or tongs, being careful not to squish them. Sprinkle salt over the tops and continue to cook for another 2 to 4 minutes or until desired doneness.
- Set aside and repeat with remaining gnocchi, then add everything back to the skillet and pour the marinara over everything, give a stir and serve topped with optional grated cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1generous cup (26 pieces 1/4 cup sauce) | |
| Calories | 228kcal | 11% |
| Carbohydrates | 42.6g | 14% |
| Protein | 12g | 24% |
| Fat | 2g | 3% |
| Sodium | 652mg | 27% |
| Fiber | 12.5g | 50% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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