Homemade Cauliflower Gnocchi
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.7 out of 5 stars
(49)
Ingredients
2-3 servings
- 1 16-ounce bag frozen cauliflower florets (about 5 cups fresh works, too)
- 2/3 cup flour
- 1 teaspoon salt
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Preparation
Step 1
Bring a pot of water to boil over high heat. Add cauliflower and cook for 5-8 minutes, until tender. Drain.
Step 2
Lay cauliflower on a clean towel and allow to cool for 5-10 minutes. Squeeze excess water out of cauliflower. (Squeeze more! We want all that water out.)
Step 3
Place cauliflower in a food processor. Pulse until it makes crumbles. Add flour and salt. Pulse lightly until a soft, sticky dough forms.
Step 4
Place dough on a floured work surface. Cut into 4 sections. Roll each section into a rope. Cut each rope into little gnocchi pieces.
Step 5
Heat a large nonstick skillet over medium heat. Add a swizzle of oil and gnocchi and cook until browned. (You may need to do this in batches, depending on the size of your pan.) Add a splash of water at the end to steam – this ensures that the gnocchi will finish cooking through the inside.
Step 6
Add your sauce to the pan with the gnocchi. Toss to combine. Mwah!
Step 7
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Chef's notes
Use fresh cauliflower if preferred but frozen is more manageable.
Sauces like creamy tomato, vodka sauce, ragu, pesto, or just olive oil and garlic work well.
For gluten-free gnocchi, substitute with 1:
1 gluten-free flour.
