Cauliflower Gnocchi

I am Italian and I am well aware traditional gnocchi are made with potatoes, but this is a great option if you’re looking for something slightly lighter. This recipe has few ingredients and comes together relatively quickly. I like to make half right away for dinner and freeze the other half for a future meal.

The original recipe is from Skinnytaste and can be found here.

To get the gnocchi dough started, you’re going to rinse the cauliflower and cut into smaller pieces. In a large dutch oven, cover the cauliflower in water and bring to a boil. Once boiling, cover, reduce heat, and cook for another 25 minutes. Using a spider or old fashioned strainer, remove cauliflower from water and drain.

After the cauliflower cools, place in a dish towel and squeeze excess water out. The goal is to remove as much water as possible to keep your dough from being too sticky.

In a large mixing bowl, combine the flour, salt, and cauliflower. I like to begin mixing with a spatula and then move to using my hands as the dough starts to form. Add more flour as you knead if your dough is too sticky.

Once the dough is formed, cut the dough into 4 equal pieces. Roll out the dough and cut into small squares.

At this point, if it’s just Brad and I, I will flash freeze half of the gnocchi pieces to save for another dinner.

Next, add a small amount of olive oil to a frying pan. Heat gnocchi pieces for 2-3 minutes on each side, or until browned to your liking.

The beauty of this recipe is you can toss the gnocchi in whatever sauce you choose. Lately I have been making a quick tomato sauce, but you could easily toss in basil pesto as well.

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Cauliflower Gnocchi

Total Time- ~1 hour

• 2 medium heads of cauliflower
• 1 cup all purpose flour
• 1 teaspoon kosher salt
• Olive oil spray or ~1 tablespoon olive oil
• 1-2 cups marinara sauce, or sauce of choice
• Parmesan cheese and or torn basil to serve

1. Place cauliflower in large dutch oven and cover with water. Bring to a boil and then reduce heat and cover for 20-25 minutes.
2. Using a spider or standard strainer, remove cauliflower from water and place into dishtowel. Once cooled, squeeze as much water as possible out of cauliflower.
3. In a large mixing bowl, add the cauliflower, flour, and salt. Use a spatula for fork to mix ingredients together and once a dough starts to form, use your hands to continue to knead.
4. Flour a work surface and divide the dough into 4 equal pieces. Roll out each piece until the dough is about an inch thick. Cut the dough into equal pieces to make the gnocchi.
5. Add olive oil or olive oil spray to frying pan. Let each gnocchi cook for 2-3 minutes undistrubed. Once browned, gently flip to cook the other side. Cook another 2-3 minutes or unitl desired doneness. Depending on how many gnocchi you choose to cook, you may need to cook in 2 batches.
6. Once finshed cooking gnocchi, add all gnocchi back to frying pan and toss in sauce of your choice.
7. Serve with parmesan cheese and/or torn basil.