Cauliflower Gnocchi
A light and healthy gnocchi alternative replaces potatoes with cauliflower, perfect for serving with your preferred pasta sauce.
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Instructions
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Start boiling a large pot of salted water.
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Trim cauliflower into florets, chop stems, then pulse in a food processor to a rice-like consistency.
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Transfer the riced cauliflower to a clean towel and vigorously squeeze out as much water as possible.
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In a large bowl, combine beaten egg, mozzarella, Parmesan, and salt. Add the squeezed cauliflower and stir well.
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Gradually add flour, stirring until the mixture forms a dough that holds together when pinched; add more flour if necessary.
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Shape the dough into an 8-inch log using plastic wrap, then wrap and chill for at least one hour.
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While the water boils, divide the chilled dough log in half. Roll each half into a 1-inch diameter log, then cut into 1/2-inch chunks and shape each piece into gnocchi using damp hands.
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Test cook one gnocchi in the boiling water until it floats to the surface, about 1-2 minutes, then remove.
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Cook the remaining gnocchi in batches, ensuring they fit in a single layer, and keep cooked gnocchi warm in a 200F oven.
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Serve the hot gnocchi with your desired sauce and toppings.