Cauliflower gnocchi—it’s like a culinary magic trick, turning the humble veggie into pillowy clouds of delight. Whether you’re a gnocchi aficionado or a curious newbie, these recipes promise a kaleidoscope of flavors that’ll dance on your taste buds. Honestly, who knew vegetables could masquerade so convincingly as pasta?
Steps
- Boil a pot of water over high heat and cook cauliflower for 5-8 minutes until tender. Drain and let it cool on a clean towel for 5-10 minutes. Squeeze out all the excess water from the cauliflower to ensure it’s dry.
- Transfer the cauliflower to a food processor and pulse until it resembles crumbles. Add flour and salt, then pulse again lightly to form a soft, sticky dough.
- Place the dough on a floured surface and divide it into four sections. Roll each section into a rope and cut into small gnocchi-sized pieces.
- Heat a large nonstick skillet over medium heat, adding a bit of oil. Cook the gnocchi pieces until they’re browned, working in batches if necessary to avoid overcrowding. Add a splash of water at the end to steam, ensuring the gnocchi cooks through.
- Add your choice of sauce to the pan with the gnocchi. Toss everything together to combine well and serve.
Ingredients
- 1 bag (16 ounces) of frozen cauliflower florets (or approximately 5 cups of fresh cauliflower)
- 2/3 cup all-purpose flour
- 1 teaspoon salt
FAQ
- What sauce pairs best with cauliflower gnocchi?
- You can use jarred tomato or pasta sauce with a splash of cream, kale pesto, or even a vodka sauce. Each option complements the cauliflower gnocchi beautifully.
- Is it possible to make this recipe gluten-free?
- Yes, you can substitute the flour with a 1:1 gluten-free flour. The gnocchi may be slightly less chewy but will still taste great. Avoid using almond flour, as it affects the texture adversely.
- Can I use frozen riced cauliflower instead of whole florets?
- Absolutely. Use five cups of frozen riced cauliflower, boil it as instructed, and drain using a fine mesh strainer.
- How should I freeze the gnocchi for later use?
- It’s best to freeze the gnocchi before cooking. Arrange them on a baking sheet and freeze. Once frozen, transfer them to a ziplock bag for storage.
- How do I cook gnocchi straight from the freezer?
- You don’t need to thaw them first. Simply add some oil to a hot pan and cook the gnocchi until browned on each side. Alternatively, bake them on a sheet pan at 425 degrees for 15-20 minutes, tossing halfway through.
Tips
- Ensure to thoroughly squeeze out all excess water from the cooked cauliflower to achieve the perfect gnocchi texture. The drier the cauliflower, the better the dough will hold together.
- If you want to make gluten-free gnocchi, substitute regular flour with a 1:1 gluten-free flour blend. Avoid using almond flour, as it can result in a gritty texture.
- When cooking gnocchi from frozen, there’s no need to defrost them. Simply add them to a hot pan with some oil, or bake them in the oven for a crispy exterior.
- Experiment with various sauces to find your favorite pairing. Creamy tomato, vodka sauce, or kale pesto all complement the cauliflower gnocchi beautifully.
Equipment
- Food Processor – Essential for pulsing the cauliflower into crumbles and forming the dough.
- Fine Mesh Strainer – Useful for draining the boiled cauliflower if using riced cauliflower.
- Nonstick Skillet – A large nonstick skillet is needed for browning the gnocchi.
- Fine Mesh Sieve (optional) – Helps in squeezing out excess water from the cauliflower efficiently.
