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This guilt-free cauliflower gnocchi only takes 2 ingredients: cauliflower and flour. This is an excellent way to cut calories by not using starchy potatoes and eggs. You can use gluten-free flour to turn these beauties into a GF version that tastes absolutely scrumptious, too. These puffy little pillows are such a delight no matter how you top them. I've added a bonus step to turn them into garlic butter gnocchi. Highly recommended!
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Yield: 3 servings
- 1 medium head of cauliflower
- 2/3 cup flour, extra for dusting
- Remove green leaves from cauliflower and cut in half.
- Cut out the middle of the stalk then cut into florets. This should give you about 5 cups of florets. If you have more, set aside for another time, if you don't have enough, cut down on the flour a bit.
- Place the cauliflower into a food processor and pulse until it's super fine like snow. Do it in batches if necessary.
- Put the cauliflower in a microwave-safe bowl, covered with a paper towel. Microwave on high for 5 minutes.
- Transfer the cauliflower to a towel to drain and cool thoroughly. When cool, squeeze out as much of the liquid as possible using a towel or cheesecloth.
- Put the cauliflower in the food processor and pulse until it's creamy. Add flour and pulse until it turns into a very sticky dough.
- Generously flour a work surface and roll out your dough. Keep adding dough until it's no longer sticky, but not so much that it's dry.
- Cut ball of dough into 4 equal segments, then roll each segment into a long 1" thick rope. Cut into little squares with a sharp knife.
- Press the tines of a fork into each square. This helps keep whatever sauce you put on the gnocchi sticking to it.
- Bring a large pot of salted water to a boil and drop the gnocchi in, but don't overcrowd the water. When they rise to the surface of the water in a couple minutes, they are ready. Drain well.
- If you'd like to make the sauce, melt a tablespoon or two of butter in a pan over medium-low heat. Add a few cloves of minced garlic, then add the drained gnocchi. Cook until garlic and gnocchi are a bit browned. Serve in bowls with chopped parsley and a pinch of sea salt.
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April 15, 2013
I think we all get very excited when we score that 99 cent 5-pound bag of potatoes. But what to do when you're tired of all the garlic mash and baked spuds? Try gnocchi! Little Italian pillows of love.
I have been wanting to make this for awhile and finally bit the bullet. I had a sweet potato in the fridge that was on the verge of going bad and had I waited another week to use it it would have gone in the compost.Read More...
This garlic-lovers favorite is an elegant vegetarian dish to keep in the freezer for special occasions or a delicious family meal.Read More...
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Does anyone have a recipe for gnocchi that does not use potatoes?
Pam from WI
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