Cauliflower Gnocchi recipe

cauliflower gnocchi with marinara sauce on white plate

5 from 4 votes

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.

Prep Time30

Cook Time5

Cooling time25

Total Time1

Course: Main Dish

Cuisine: Italian

Diet: Diabetic, Vegetarian

Keyword: comfort food, stove-top

Servings:

Calories: 148kcal

Author: Veronique Eichler

Equipment

Ingredients

1 cauliflower head (medium size - about 1.5 lbs)
1/2 cup white whole wheat flour + a few tablespoons to dust the surface
1/2 tsp kosher salt
2 tbsp extra virgin olive oil

Instructions

Chop the cauliflower into florets and place them in a large pot, covering them with water.
Bring the water to a boil, cover the pot, then reduce the heat to a low simmer. Cook the florets for about 20 minutes or until they are very soft when pierced with a knife.
Drain the cauliflower and let it cool. Once cooled, put the florets on a dish towel and squeeze out as much excess water as possible.
Move the strained cauliflower to a large bowl and add salt and flour. Mix the ingredients well, first using a fork and then your hands, ensuring the flour is fully incorporated. If the dough is too sticky, add more flour, one tablespoon at a time.
Dust a work surface with flour, transfer the dough onto it, and divide it into four equal parts.
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.
Place the gnocchi on a parchment-lined baking sheet. Gently press a fork onto the gnocchi to create a decorative pattern on their surface.
The gnocchi is now ready to cook or freeze.
To cook the gnocchi, heat a large skillet over medium-high heat, add olive oil and gnocchi (cook in batches if necessary). Cook for 2 minutes on each side or until slightly brown and crispy on the outside.
Add your preferred sauce, toss until heated through, and serve.
To freeze the gnocchi, place the baking sheet in the freezer for about 2-3 hours or until the gnocchi is completely solid. Then, transfer them to an airtight container or plastic bag for storage.

Nutrition