Health & Fitness

Cauliflower Gnocchi

This delicious cauliflower gnocchi is made with cauliflower instead of traditional potatoes. No need for Trader Joe & # 39; s Run – make them from scratch with just three ingredients!

Cauliflower Gnocchi

Is there anything cauliflower can't do? I use it as a low-carb alternative to make low-carb rice, low-carb potato salad, cauliflower mashed potatoes, and low-carb macaroni and cheese. And here it is amazing when the gnocchi are topped with marinara and parmesan. This healthy cauliflower gnocchi is lower in carbs and calories than traditional gnocchi and is a great way to eat more cauliflower! This super easy recipe only requires cauliflower, whole white flour, and salt. If you want to try classic potato gnocchi check out my grilled chicken gnocchi in roasted paprika sauce.

Cauliflower gnocchi in a saucepan with marinara sauce.

This recipe is slightly adapted to Joy Bauer's Superfood !: 150 recipes for the cookbook of eternal youth (Affil Link), but with less flour. Her cookbook includes pampering foods like buffalo wings, deep dish pan pizza, salted caramel milkshakes, etc. while also boosting immunity. This recipe contains less flour than their original recipe, but it worked perfectly. The end product was tender, pillow-like gnocchi, which even my husband, who hates cauliflower, agreed! I even tested this with gluten free flour (Cup4cup) and had great success.

The trick to cooking cauliflower gnocchi for best results is to fry them in the pan (or air fryer) with a little olive oil spray. Cooking them like traditional gnocchi wouldn't be as good. Then just add them to your favorite sauce and enjoy.

Sauce variations:

You can use any type of pasta sauce for your gnocchi. Here are some suggestions.

How to Freeze Cauliflower Gnocchi

I've made this gnocchi several times and even frozen a batch. To freeze, freeze them in a single layer on a baking sheet and place them in a zip-lock bag. Let them thaw in the refrigerator overnight when you're ready to cook.

Store cooked gnocchi in the refrigerator for up to four days. Heat in a pan or microwave.

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More cauliflower recipes you'll love:

Cauliflower Gnocchi

Preparation time: 20th min

Cooking time: 10 min

Total time: 30th min

This delicious cauliflower gnocchi is made with cauliflower instead of traditional potatoes. No need for Trader Joe & # 39; s Run – make them from scratch with just three ingredients!

3 lb Cauliflower flowers, 12 heaping cups from 2 medium heads1 Cup white whole wheat flour, or all-purpose or gluten-free flour1 teaspoon kosher salt, plus more to sprinkleOlive oil spray2 cups Marinara sauce, jarred or homemadeGrated parmesan cheese for topping, Optionalbasil, optional for serving

Put the cauliflower in a large saucepan, cover with water (make sure the vegetables are submerged) and bring to a boil. Reduce the heat, cover and simmer for about 22 minutes, until the cauliflower is very soft. Drain and let cool.

After cooling in batches, place 1/3 to 1/2 of the cauliflower in a tea towel and squeeze out as much excess water as possible, then transfer to a large bowl. Repeat this process with the rest of the cauliflower until everything is well drained and all the liquid is squeezed out so that the dough doesn't get too sticky.

Put the flour and salt with the cauliflower puree in the bowl and mix first with a fork, then fold everything into a dough with your hands and press together.

Dust a work surface with flour and separate the dough into 8 equal pieces, about 2 1/2 ounces each. One at a time, roll each ball into 10 inch long, ½ inch thick rope and set aside. Continue until all of the batter is used up.

Next, cut each rope into 13 equal-sized (gnocchi-like) pieces, gently poking the pieces apart so they don't touch. You should get about 108 pieces in total. When the dough gets too sticky to work with, add flour to your hands.

Sprinkle a large pan generously with nonstick oil spray in two batches and warm over medium heat. Place half of the gnocchi on the hot pan (if the pieces stick together, just cut them apart with the spatula in the pan). Do not overfill the pan. You need to cook the gnocchi in two batches.

Let the gnocchi sit undisturbed in the hot pan for 2 minutes, then gently turn them over with a spoon or tongs. Be careful not to crush them. Sprinkle salt over the tips and cook for another 2 to 4 minutes, or until the desired degree of cooking.

Set aside and repeat with the remaining gnocchi, then return everything to the pan and pour the marinara over everything, stir and garnish with optionally grated cheese.

Portion: 1generous cup (26 pieces 1/4 cup sauce), Calories: 228kcal, Carbohydrates: 42.6G, Protein: 12G, Fat: 2G, Sodium: 652mg, Fiber: 12.5G, Sugar: 11G

Blue Smart Points: 3

Green Smart Points: 3

Purple Smart Points: 3

Keywords: baked cauliflower recipes, cauliflower gnocchi

sent August 16, 2020 by Gina

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