Cauliflower Gnocchi recipe

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Cauliflower Gnocchi recipe Learn More

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[{"selector":"#anim-95fec115-cbdf-4bf6-8d18-21542067c548","keyframes":{"transform":["translate3d(-112.42425%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fac1b667-fb36-4169-952d-3ddbfa3b5d7d","keyframes":{"opacity":[0,1]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7c4962cb-e4dd-4db9-9e8e-f6c203e490a6","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Discover a simple, healthy cauliflower gnocchi recipe that rivals any Italian restaurant's entrée – made with just four ingredients for a low-carb, deliciously satisfying meal. Learn More

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[{"selector":"#anim-6d0253b1-094b-4d0c-9eda-948feb29e326","keyframes":{"transform":["translate3d(-112.42425%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-61b8d0c6-479d-4414-83ec-619e08e3bcd8","keyframes":{"opacity":[0,1]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-49f4629d-ea70-48bd-9a20-1b7d8f8a37cb","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] – Cauliflower – White whole wheat flour – Salt – Olive oil Ingredients Full Recipe

Chop the cauliflower into florets.

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Place them in a large pot, covering them with water. Bring to a boil, cover the pot, then reduce the heat to a low simmer. Cook 20 minutes or until they are very soft when pierced with a knife.

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Drain the cauliflower and let it cool.

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Once cooled, put the florets on a dish towel.

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Squeeze out as much excess water as possible.

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Move the strained cauliflower to a large bowl.

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Add salt and flour. Mix the ingredients well, first using a fork and then your hands, ensuring the flour is fully incorporated

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If the dough is too sticky, add more flour, one tablespoon at a time.

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Dust a work surface with flour, transfer the dough onto it, and divide it into four equal parts.

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Shape each portion into a log approximately 1/2" thick and cut the logs into 1" long pieces. If the dough becomes too sticky while working, apply some flour to your hands.

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Place the gnocchi on a parchment-lined baking sheet. Gently press a fork onto the gnocchi to create a decorative pattern on their surface.

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The gnocchi is now ready to cook or freeze.

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To cook the gnocchi, heat a large skillet over medium-high heat, add olive oil and gnocchi (cook in batches if necessary).

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Cook for 2 minutes on each side or until slightly brown and crispy on the outside.

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Add your preferred sauce, toss until heated through, and serve.

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[{"selector":"#anim-632f739e-26a1-4a5f-b635-562d116f8c88","keyframes":{"opacity":[0,1]},"delay":1000,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-34cc4cce-c023-456d-ba2f-98f798bf268a","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":1000,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] For full recipe details, tips, substitutions and nutrition facts, visit our website! View Recipe

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Chop the cauliflower into florets.

1

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Place them in a large pot, covering them with water. Bring to a boil, cover the pot, then reduce the heat to a low simmer. Cook 20 minutes or until they are very soft when pierced with a knife.

2

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Drain the cauliflower and let it cool.

3

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Once cooled, put the florets on a dish towel.

4

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Squeeze out as much excess water as possible.

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Move the strained cauliflower to a large bowl.

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Add salt and flour. Mix the ingredients well, first using a fork and then your hands, ensuring the flour is fully incorporated

7

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If the dough is too sticky, add more flour, one tablespoon at a time.

8

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Cuisine With Me

Dust a work surface with flour, transfer the dough onto it, and divide it into four equal parts.

9

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Shape each portion into a log approximately 1/2" thick and cut the logs into 1" long pieces. If the dough becomes too sticky while working, apply some flour to your hands.

10

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Place the gnocchi on a parchment-lined baking sheet. Gently press a fork onto the gnocchi to create a decorative pattern on their surface.

11

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The gnocchi is now ready to cook or freeze.

12

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Cuisine With Me

To cook the gnocchi, heat a large skillet over medium-high heat, add olive oil and gnocchi (cook in batches if necessary).

13

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Cuisine With Me

Cook for 2 minutes on each side or until slightly brown and crispy on the outside.

14

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Add your preferred sauce, toss until heated through, and serve.

15

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