· recipe ·
Homemade Cauliflower Gnocchi
Cauliflower holds more water and less starch than potato. Squeezing the cooked florets well helps the dough hold its shape without needing so much flour that the vegetable flavor disappears.
Time and servings
- Prep
- 45 min
- Cook
- 45 min
- Total
- 90 min
- Servings
- 4
Nutrition per serving
- Calories
- about 340
- Protein
- 9 g
- Fat
- 14 g
- Carbs
- 48 g
Cook the cauliflower
Cut the cauliflower into florets and steam until tender. Let it cool enough to handle, then squeeze it very thoroughly in a clean towel. Excess moisture makes this dough fragile.
Make the cauliflower base
Process the squeezed cauliflower until finely textured, then spread it out for a few minutes to release remaining steam.
Mix the dough
Mix the dry cauliflower with the egg, 1/2 tsp3 g of the salt, cassava flour, and tapioca starch. Fold until the mixture holds together as a soft dough.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
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.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil after the cauliflower gnocchi are shaped. Add 1 1/2 tsp9 g of the salt to the water.
Make the garlic oil
While the water heats, thinly slice the garlic. Warm it gently in the olive oil until fragrant and pale gold. Lift the garlic onto a small plate with a slotted spoon, leaving the oil in the skillet, and take the pan off the heat.
Poach the cauliflower gnocchi
Lower the gnocchi into the gently boiling water. As soon as they float, lift them out carefully and let excess water drain away.
Brown and serve
Return the skillet to medium heat. Add the cooked gnocchi to the garlic oil and let their broad sides color lightly. Turn gently, then return the garlic with the black pepper for the final few seconds. Taste and add some of the remaining salt if needed. Finish with Parmesan if using.
