· recipe ·
Cauliflower Cheese Gnocchi with Garlic and Parsley
Cauliflower, mozzarella, and Parmesan make savory gnocchi with a crisp skillet crust and a fresh parsley finish.
Time and servings
- Prep
- 130 min
- Cook
- 50 min
- Total
- 180 min
- Servings
- 4
Nutrition per serving
- Calories
- about 480
- Protein
- 25 g
- Fat
- 36 g
- Carbs
- 17 g
Cook and squeeze the cauliflower
Cut the cauliflower into florets and steam until completely tender. Cool it enough to handle, then squeeze it in a clean towel until no more liquid runs out.
Process the cheese base
Process the dry cauliflower with the grated mozzarella and Parmesan until evenly minced rather than liquefied.
Mix the cauliflower dough
Fold in the egg, egg yolks, coconut flour, xanthan gum, and 1 1/3 tsp8 g of the salt until the mixture holds together. Chill it until firm enough to shape.
Roll and cut the dough
Divide the chilled cauliflower-cheese dough and roll it into ropes between sheets of parchment. Cut the ropes into bite-size pieces without flouring them.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →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.
Freeze the shaped gnocchi
Arrange the ridged gnocchi on a parchment-lined tray without touching and freeze them until firm throughout.
Prepare the garlic and parsley
While the gnocchi freeze, thinly slice the garlic and finely chop the parsley.
Pan-sear from frozen
Heat the olive oil in a wide skillet with a lid over medium-low heat. Add the frozen gnocchi, cover for about 6 minutes to warm their centers, then uncover and turn them until several sides are deeply golden. Cut one open: the center should be hot and set, with no wet egg mixture. Add the garlic and black pepper for the final minute.
Finish with parsley
Remove the skillet from direct heat, fold in the parsley, and serve immediately while the crust is crisp.
