Lately, I’ve been swept away by the culinary magic of cauliflower, and trust me, it’s not just a health kick. Imagine a fluffy cloud turned into gnocchi—yes, a fluffy cloud! A recent taste test with friends left us all in a delectable daze, reaching for seconds (and thirds) of these delightful little pillows that dance between texture and flavor with every bite.
Steps
- Boil a pot of water over high heat and cook the cauliflower for 5-8 minutes until tender, then drain. Let the cauliflower cool on a clean towel for 5-10 minutes, ensuring you squeeze out all excess water.
- Place the cooled cauliflower in a food processor and pulse until it forms crumbles. Add flour and salt, and pulse again lightly until a soft, sticky dough is created.
- On a floured surface, divide the dough into four equal sections. Roll each section into a rope and cut into small gnocchi pieces.
- Heat a large nonstick skillet over medium heat and add a bit of oil. Cook the gnocchi pieces in batches until they are browned on each side, adding a splash of water at the end to steam and ensure they cook through.
- Add your choice of sauce to the pan with the cooked gnocchi and toss everything together until well-coated. Serve and enjoy!
Ingredients
- 1 16-ounce bag of frozen cauliflower florets (or approximately 5 cups of fresh cauliflower)
- 2/3 cup all-purpose flour
- 1 teaspoon salt
FAQ
- What is the best sauce to pair with cauliflower gnocchi?
- The sauce featured in the pictures is a simple jarred tomato or pasta sauce with a dash of cream. Kale pesto, as demonstrated in the video, is also a fantastic choice. A vodka sauce is another great option.
- How can I make cauliflower gnocchi gluten-free?
- You can substitute a 1:1 gluten-free flour for the regular flour and achieve a similar outcome, though the gnocchi may be slightly less chewy. Avoid using almond flour as it can make the texture gritty or mushy.
- Is it possible to use frozen riced cauliflower?
- Yes, you can use frozen riced cauliflower. Simply use five cups, boil as instructed, and drain well using a fine mesh strainer.
- What is the best method for freezing gnocchi?
- You should freeze the gnocchi before cooking. Arrange them on a baking sheet and freeze. Once frozen, transfer to a ziplock bag. Alternatively, you can coat them with flour in a large bowl before transferring them to the bag.
- How do I cook the gnocchi from frozen?
- There’s no need to thaw them first. You can either pan-fry them with a bit of oil until each side is browned or bake them on a sheet pan drizzled with olive oil at 425°F for 15-20 minutes, tossing halfway through.
Tips
- Prepare the Cauliflower Properly: Whether using fresh or frozen cauliflower, ensure all excess water is removed after cooking. This step is crucial for achieving the right dough consistency, so don’t shy away from giving the cauliflower a thorough squeeze.
- Use the Right Flour: If you need a gluten-free option, substitute with a 1:1 gluten-free flour blend. Avoid almond flour or other alternatives, as they can negatively affect the texture of the gnocchi.
- Cook from Frozen: If you plan to freeze the gnocchi, do so before cooking. When ready to cook, there’s no need to thaw them; simply add them directly to a hot pan with oil or bake them for a crispy exterior.
- Customize Your Sauce: This gnocchi pairs well with almost any sauce. Consider experimenting with different options like creamy tomato, vodka sauce, or a simple garlic and olive oil mix to find your favorite combination.
Equipment
- Food Processor – For pulsing the cauliflower into crumbles.
- Nonstick Skillet – For browning the gnocchi.
- Fine Mesh Strainer – If using frozen riced cauliflower.
- Large Baking Sheet – For freezing the gnocchi before cooking.
