Cauliflower Gnocchi
Cauliflower Gnocchi is a light and healthy twist on traditional gnocchi made with tender cauliflower, flour, and simple seasonings. This homemade cauliflower gnocchi recipe creates soft, pillowy dumplings that can be boiled and pan-seared for a golden crispy finish. Perfect for a low-carb pasta alternative and easy weeknight meals.
Ingredients
- 1 medium head cauliflower cut into florets
- 1 cup all-purpose flour plus extra for dusting
- 1 large egg
- ¼ cup grated Parmesan cheese optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- Olive oil for pan-searing
Instructions
- Cut the cauliflower into florets and steam or boil for 10–12 minutes until very tender.
- Drain thoroughly and allow the cauliflower to cool slightly.
- Mash the cauliflower until smooth using a fork or food processor.
- Place the mashed cauliflower in a clean kitchen towel and squeeze out as much excess moisture as possible.
- In a mixing bowl, combine the cauliflower, egg, flour, Parmesan cheese, salt, pepper, and garlic powder.
- Mix gently until a soft dough forms.
- Lightly flour a work surface and divide the dough into sections.
- Roll each section into ropes about ¾ inch thick.
- Cut the ropes into small pieces about 1 inch long to form the gnocchi.
- Optional: press each piece lightly with a fork to create classic gnocchi ridges.
- Bring a pot of salted water to a boil and add the gnocchi.
- Cook until the gnocchi float to the surface, about 2–3 minutes, then remove with a slotted spoon.
- For extra flavor, heat olive oil in a skillet and pan-sear the gnocchi for 3–4 minutes until lightly golden and crisp.
Notes
- Removing excess moisture from the cauliflower is essential for dough that holds together.
- Avoid adding too much flour, which can make the gnocchi dense.
- Handle the dough gently to keep the gnocchi soft and light.
- Pan-searing after boiling adds a crispy outside and improves texture.