Homemade cauliflower gnocchi
Gnocchi are a classic Italian dish made with potatoes, eggs, and flour. They’re beautifully fluffy and tender, with a pillowy texture and a mild taste. Cauliflower gnocchi are lighter in texture than their potato-based cousins, and they go well with just about any sauce. Learn how to make this delightful classic with a twist at home with only five simple ingredients.
Cut cauliflower into florets.
Steam florets until tender, and then allow them to cool before squeezing out the liquid. Use a mesh vegetable bag or cheesecloth.
Place the cauliflower into the mesh bag and squeeze out the liquid.
In a mixing bowl, combine the cauliflower, flour, egg, salt, and garlic powder and mix until well incorporated.
Spread about a 1/4 cup of flour on the work surface and knead the dough.
Cut the dough into four pieces to make it easier to handle. Roll each piece into about 1/2 inch (1.3 cm) thick, long rope-like logs. Cut each into about 3/4 inch (2 cm) pieces.
Roll each piece of gnocchi with a fork or gnocchi roller, or leave it shaped like a pillow.
Bring a pot of salted water to a boil and add gnocchi. The gnocchi are cooked when they float to the top – this will only take a couple of minutes.
While the gnocchi are boiling, heat olive oil in a pan over medium-high heat.
Using a skimmer or slotted spoon, remove the gnocchi from the water and add them to the pan.
Add aromatics like garlic, herbs, and sun-dried tomatoes and carefully toss and let them sear on one side to get that crunchy exterior. Then flip them over and sear until golden.
Serve with grated parmesan cheese.
How to serve cauliflower gnocchi
You can pair your gnocchi with roasted vegetables like mushrooms and peppers for a colourful and nourishing meal.
Make gnocchi mac and cheese or bake them into a hot and bubbly casserole with breadcrumbs on top.
You can toss the gnocchi in a simple marinara sauce or go gourmet and make brown butter and sage-infused gnocchi.
If you're feeling adventurous, why not make a light pesto sauce to accompany your gnocchi dish?
How to store and freeze cauliflower gnocchi
Once cooked, gnocchi can be kept for five days in an airtight container. Don't refrigerate uncooked gnocchi because they will get mushy.
If you don't plan on cooking your gnocchi right away, you can always freeze them. Simply spread them out on a large baking sheet and place them in the freezer.
Once the gnocchi are frozen, transfer them to a ziplock bag. Alternatively, you could place the gnocchi in a large bowl, sprinkle them with flour and gently shake the bowl to coat them. Then, transfer the gnocchi to a large ziplock bag and lay them flat in the freezer.
There is no need to thaw frozen gnocchi before cooking, and it's actually best not to defrost them, or they will clump from excess moisture. Simply boil them and then sear them in a preheated pan with oil and other aromatics.