Pillowy Cauliflower Gnocchi: A Simple 3-Ingredient Delight
Craving a comforting and delicious meal that's also easy to make? Look no further than homemade cauliflower gnocchi! This recipe uses just three simple ingredients to create light, pillowy gnocchi with a satisfyingly crispy exterior. It's a healthy-ish and versatile dish that pairs perfectly with just about any sauce you can imagine.
Why You'll Love This Recipe
- Simplicity: Only three ingredients are needed: cauliflower, flour, and salt.
- Healthier Option: A great way to enjoy gnocchi with more vegetables and less refined carbs.
- Versatile: Pairs well with a variety of sauces, from classic tomato to pesto or just simple garlic and olive oil.
- Texture: Soft on the inside and crispy on the outside – the best of both worlds!
Ingredients You'll Need
- 16-ounce bag of frozen cauliflower florets (about 5 cups fresh)
- 2/3 cup of all-purpose flour (or a 1:1 gluten-free blend)
- 1 teaspoon of salt
How To Make It
- Cook the Cauliflower: Boil the cauliflower florets until tender (about 5-8 minutes). Drain well.
- Remove Excess Water: Place the cooked cauliflower on a clean kitchen towel and squeeze out as much excess water as possible. This is very important for the right consistency!
- Create the Dough: In a food processor, pulse the cauliflower until it's in crumbles. Add the flour and salt. Pulse lightly until a soft, sticky dough forms.
- Shape the Gnocchi: On a lightly floured surface, divide the dough into four sections. Roll each section into a rope, then cut the ropes into small bite-sized pieces.
- Cook the Gnocchi: Heat some oil in a large non-stick skillet over medium heat. Add the gnocchi and cook until golden brown on all sides. Add a splash of water and cover the pan for a minute to allow steam to cook through the inside
- Serve: Toss with your favorite sauce and enjoy immediately!
Sauce Ideas
- Creamy tomato sauce or vodka sauce
- Classic Ragu
- Pesto (kale pesto is a great choice!)
- Simple olive oil and garlic
Common Questions
Can I make this gluten-free? Yes, use a 1:1 gluten-free flour blend, results may be a bit less chewy.
Can I freeze the gnocchi? Yes! Freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag. No need to thaw before cooking.
How to cook the frozen gnocchi? No need to thaw. Pan-fry from frozen or bake at 425 degrees for 15-20 minutes
Final Thoughts
This recipe is incredibly versatile. Feel free to get creative with the sauce and seasonings. I encourage you to make this, its so simple and rewarding, and a great way to enjoy a lighter, healthier version of a classic dish. Enjoy your homemade gnocchi!