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Air-Fryer Cauliflower Gnocchi with Sage Butter

Cauliflower holds much more water than it appears to. Squeezing it well is what separates a workable dough from one that needs so much flour it loses its cauliflower flavor.

Air-Fryer Cauliflower Gnocchi with Sage Butter

Time and servings

Prep
40 min
Cook
70 min
Additional
20 min
Total
130 min
Servings
4

Nutrition per serving

Calories
about 430
Protein
9 g
Fat
16 g
Carbs
62 g
  1. Steam the cauliflower

    Steam the cauliflower

    Cut the cauliflower into florets and steam until a knife passes through the stems easily, 10 to 12 minutes. Cool just until it can be handled.

  2. Squeeze and process the cauliflower

    Squeeze and process the cauliflower

    Wrap the warm cauliflower in a clean towel and squeeze very thoroughly. Process it to a fine, even texture, then spread it out for about 5 minutes so remaining steam can escape.

  3. Mix the cauliflower dough

    Mix the cauliflower dough

    Mix the cauliflower with the egg, cornstarch, 1/2 tsp3 g of the salt, and 1 1/4 cups150 g of the flour. If the dough is too sticky to roll, add flour a spoonful at a time until it holds together.

  4. Chill the dough

    Chill the dough

    Cover and refrigerate the dough for 20 minutes20 minutes so the starches hydrate and the dough firms slightly before shaping.

  5. Roll and cut the ropes

    Roll and cut the ropes

    Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.

  6. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring about 3 quartsabout 3 liters of water and 2 tsp12 g of the salt to a boil, then lower to a gentle simmer.

  8. Poach and drain the gnocchi

    Poach and drain the gnocchi

    Slide the gnocchi into the gently simmering water and stir once to release any pieces from the bottom. Lift the gnocchi as they float, drain them well, and spread them on a clean tray until the surface moisture has evaporated.

  9. Air-fry two measured loads

    Air-fry the gnocchi

    Heat the air fryer to 400°F205°C. Spread the drained gnocchi in an uncrowded layer and mist with a little of the olive oil. Air-fry for 12 to 16 minutes, turning halfway, until golden at the edges. If they will not fit in one layer, cook a second load with the remaining oil.

  10. Brown the sage butter

    Brown the sage butter

    Near the end of air-frying, melt the butter in a skillet over medium heat. Swirl until the milk solids turn golden, then add the sage and pepper. Remove from the heat as soon as fragrant and stir in 1/4 tsp1.5 g of the salt.

  11. Air-Fryer Cauliflower Gnocchi with Sage Butter

    Coat and serve

    Pour the warm sage butter over the crisp gnocchi and turn gently until every piece is lightly coated. Serve at once.

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