Here’s a healthy and delicious way to satisfy your pasta cravings.
Cauliflower may not be the most beautiful or the most popular vegetable in the world—after all, it does have a white, bumpy head, and its smell can be off-putting— but when you see how this veggie can be transformed into pillowy clouds of deliciousness in this recipe for cauliflower gnocchi, you’ll be on Team Cauliflower in no time.
Here’s some advice: When your family asks you, “What’s for dinner?” just say “gnocchi.” This is what I did the first time I made this recipe because I knew if I said the word “cauliflower,” at least one member of my clan—but probably more—would gasp in horror and say something like, “I’m not eating anything made with cauliflower.” But don’t worry—you won’t have to carry on this deceit for long. Once they taste these wonderful nuggets with their crunchy exteriors and soft, chewy insides, and they are oooohing and aahhhing about how delicious they are, then you can confess. No one will complain about cauliflower taking a main role in dinner after that!
And you’ll be really happy, too, because this recipe is so simple and takes so little time that you’ll want to make it often, as a main course or a side. First of all, you are basically working with three ingredients: cauliflower, all-purpose flour, and garlic powder (there’s some salt and oil for frying, too). You don’t even have to cook the cauli first; just pulse it in the food processor, microwave it for five minutes, squeeze out the excess moisture, then return it to the food processor to add your flour and seasonings and form a dough. Roll the dough into thin logs, and cut into gnocchi shapes. Boil for three minutes and brown in oil. That’s it!
Cauliflower Is A Superfood
In addition to being delicious, cauliflower gnocchi is very good for you because cauliflower is a superfood. Low in calories and high in fiber, this cruciferous powerhouse is loaded with vitamins and minerals. One cup of cauliflower contains over 50% of our daily requirement for vitamin C, as well as significant amounts of vitamins K and B6. It also contains folate, potassium, and magnesium. And that’s not all: it is also a great low-carb alternative, which is one reason why we see things like cauliflower rice, cauliflower pizza crust, and cauliflower mac and cheese. So eat your cauliflower!
How Do I Store Leftovers?
Cooked and cooled cauliflower gnocchi will last in an airtight container in the refrigerator for 3-4 days (lightly coat them with a bit of olive oil to prevent sticking). To freeze, place the cooled gnocchi on a baking sheet and freeze them thoroughly, then transfer them to a Ziploc bag, and they will last in the freezer for up to 3 months. You can place the frozen gnocchi right into a pan of sauce to reheat.
Can I Substitute Potatoes For The Cauliflower?
Generally, recipes for potato gnocchi call for cooking the potatoes first and also, adding eggs, so we don’t recommend substituting potatoes for the cauliflower in this recipe.
Serving Suggestions
Here is one of my favorite ways to serve cauliflower gnocchi. Make breadcrumbs out of whatever bread you have around (though this Sourdough Bread makes extraordinary breadcrumbs). Then cook the breadcrumbs in some melted Garlic Butter until they’re golden and toasty. Toss your cooked gnocchi right into those crumbs, and you will have the most delicious side dish, one that is a perfect accompaniment to a Classic Eggplant Parmesan.
One of the most beautiful things about gnocchi, in addition to the fact that they are super yummy on their own (like as a side dish to Sausage Meatballs and Broccoli Rabe) is the way they lend themselves to so many different kinds of sauces. I’ve served them tossed in Bolognese, Homemade Pesto, this amazing Carbonara Sauce, and Tomato Sauce For Lasagna, which features ground beef, ground sausage, veggies, and red wine. And if you have some pasta dishes that you swoon over because you love the sauce, like Pasta Alla Gricia or good old Macaroni And Cheese, try them with cauliflower gnocchi.
Cauliflower Gnocchi
Ingredients
- 1 large head of cauliflower cut into florets
- 2/3 cup all-purpose flour plus more as needed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Olive oil for cooking
Instructions
- Place cauliflower florets in a food processor and pulse until they resemble fine crumbs. Transfer to a microwave-safe bowl, cover with a paper towel, and microwave for 5 minutes.
- Spread the microwaved cauliflower on a clean kitchen towel to cool. Once cool, wrap and squeeze out as much moisture as possible.
- Return the dried cauliflower to the food processor. Add flour, garlic powder, and salt, and pulse until a sticky dough forms.
- Transfer the dough to a floured surface and work in more flour until almost no longer sticky. Divide into 4 parts, and roll each into a long rope, no thicker than 1 inch. Cut each rope into 1-inch pieces to form gnocchi.
- Boil the gnocchi in salted boiling water for approximately 3 minutes; remove with a slotted spoon and set aside.
- Heat a nonstick skillet over medium heat and add a drizzle of olive oil. Sauté the gnocchi in batches until golden brown on all sides. Serve with preferred sauce.
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