Description
Learn how to make delicious Homemade Cauliflower Gnocchi from scratch. This gluten-free and vegetarian recipe yields light and pillowy gnocchi that pairs perfectly with your favorite sauce. Serve as a main course or side dish for a satisfying meal.
Ingredients
Main Ingredients:
- 1 medium head cauliflower (about 4 cups florets)
- 1/2 cup cassava flour or all-purpose flour (plus more as needed)
- 1/4 cup potato starch (or tapioca starch)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
For Cooking:
- Olive oil or butter, for cooking
Instructions
- Steam the Cauliflower: Cut cauliflower into florets and steam until very tender, about 8–10 minutes. Drain well and let cool slightly. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- Make the Dough: Transfer steamed cauliflower to a food processor. Pulse until smooth. Add flour, potato starch, salt, and garlic powder. Blend or stir until a soft dough forms. Add more flour if sticky.
- Shape the Gnocchi: Divide dough into 4 pieces. Roll each piece into a long rope about 3/4-inch thick. Cut into 1-inch pieces. Optionally, roll each piece over a fork to create ridges.
- Cook the Gnocchi: Bring a pot of salted water to a boil. Cook gnocchi in batches until they float, about 2–3 minutes. Transfer cooked gnocchi to a plate using a slotted spoon.
- Sauté for Crispiness (Optional): Heat a skillet with olive oil or butter. Sauté the boiled gnocchi until golden and slightly crispy, about 5–7 minutes.
Notes
- Cassava flour makes these gnocchi naturally grain-free and gluten-free.
- Serve with marinara, pesto, brown butter, or creamy garlic sauce.
- Can be frozen before boiling—freeze in a single layer and store in a bag for later.
