Easy Grain-Free Cauliflower Gnocchi
Gluten-Free, Grain-Free, Egg-Free, Dairy-Free, Nut-Free, AIP, Vegan, Plant Paradox, Paleo
Recipe adapted from Lilsipper
Is there anything cauliflower can't do? These days, the veggie that was once your childhood nemesis is now the most versatile food in your fridge. From cauliflower pizza crusts, to cauliflower rice, cauliflower comes in all forms. And now, teaming up with the power of cassava flour, there's even cauliflower gnocchi. Striking the perfect balance of flavor and texture, this lower carb gnocchi recipe is going to revolutionize your Italian food dreams. With literally only two ingredients, we recommend you make this one ASAP!
Whether drizzled in extra virgin olive oil or dressed with a bright green pesto, these gnocchi are the little pillows you rest all your grain-free dreams on. For an irresistible twist on traditional gnocchi, pan-sear cooked gnocchi until golden for a crisp yet fluffy texture.
For a quick mid-week meal, pop uncooked frozen cauliflower gnocchi right into a heated and lightly oiled pan. Once soft and cooked all the way through, coat with your favorite sauce and enjoy!
Prep Time: 20 Minutes
Cook Time: 5 Minutes
Total Time: 25 Minutes
Ingredients
- 2 cups frozen cauli rice or 2 ½ cups frozen cauliflower florets
- ¾ - 1 cup Otto’s Naturals - Cassava Flour
Instructions
- Put a large pot of salted water on to boil.
- Steam cauliflower according to package directions, then puree in a blender. This should produce 1 cup of pureed cauliflower. Note: Frozen Cauliflower is lumpy stuff, so it’s hard to get an even cup. It’s totally expected that the cauliflower will peek out above the top of your measuring cup!
- Combine the warm cauliflower puree with the cassava flour to make a dough. Note: ¾ cup flour will produce a more delicate dough to roll out but the pillowy-est gnocchi. 1 cup will make the dough easier to roll out and produce a little milder cauliflower taste, but make firmer gnocchi.
- Knead with your hands until the dough is fully incorporated and makes a large soft dough ball.
- Break off pieces the size of a clementine and form into a ball.
- With the palms of your hands, roll the ball out on your countertop until it produces a rope about ½-inch in diameter.
- Cut the dough into 1-inch long pieces.
- Once all the dough is rolled out and cut, drop them into the boiling water in batches. The gnocchi will float to the top when done. Remove and drain.
- Either combine with your favorite sauce or give it a light pan fry with your favorite cooking oil or butter. Or both!
Who knew that cauliflower, the ever-boring side dish, would become the star of the show!
Need a few more reasons to try it this one out? We have it covered.
- It’s easy! If you are worried about how to cook cauliflower gnocchi, don’t be! The recipe requires only TWO ingredients. Cauliflower (obviously) and our premium Cassava Flour, an all-natural, grain-free replacement to wheat flour. If you’re new to the world of Cassava Flour, check out our "About Cassava Flour” page explaining all there is to know about the ingredient.
- Cauliflower gnocchi is for everyone, meaning it meets almost all food diet requirements. Paleo, vegan, dairy-free, AIP, gluten-free, grain-free, nut-free, Plant Paradox and even egg-free.
- It’s quick! Only 30 short minutes stands between you and these pillowy bites.
- Have we mentioned that they’re delicious? We’ll say it again. This recipe is frankly too delicious not to make. Remember to save this page, because we think you’ll want to make it again and again!
