Fluffy Cauliflower Gnocchi Recipe
Whip up light and fluffy cauliflower gnocchi using frozen florets and your favorite sauce for a delicious, easy meal.
Ingredients
- 1 16-ounce bag frozen cauliflower florets (about 5 cups)
- 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil (for cooking)
- Your favorite sauce (marinara, pesto, etc.)
- Optional: Fresh basil for garnish
Instructions
- Boil frozen cauliflower florets in water for 5-8 minutes until tender. Drain well.
- Cool cauliflower slightly, then squeeze out as much excess water as possible using a clean towel.
- Pulse cauliflower in a food processor until crumbly. Add flour and salt, pulse until a soft, sticky dough forms.
- On a floured surface, cut dough into 4 sections. Roll each into a rope, then cut into small gnocchi pieces.
- Heat olive oil in a skillet over medium heat. Cook gnocchi in batches until golden brown for 2-3 minutes per side.
- Add your favorite sauce to the pan with the gnocchi. Toss gently to combine and heat through. Serve immediately!
Notes
- Ensure cauliflower is very dry after squeezing to prevent sticky dough.
- Don't over-process the cauliflower; aim for crumbles, not a puree.
- Cook gnocchi in batches to ensure even browning and prevent overcrowding.
- Serve immediately for the best texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't over-process the cauliflower; aim for crumbles, not a puree.
- Cook gnocchi in batches to ensure even browning and prevent overcrowding.
- Serve immediately for the best texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.