Cauliflower Gnocchi
This scrumptious Cauliflower Gnocchi swaps out conventional potatoes for cauliflower, creating a lighter twist on the classic dish. Forget about making a trip to Trader Joe’s—whip up your own batch at home using only three simple ingredients!
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Ingredients
- 3 pounds cauliflower florets
- 1 cup white whole wheat flour
- Grated Parmesan cheese for topping
- basil
- 2 cups marinara sauce
- 1 teaspoon kosher salt
- olive oil spray
Instructions
- 1
Begin by placing the cauliflower into a sizable pot, ensuring it is fully submerged in water. Bring this to a rolling boil.
- 2
Once boiling, lower the heat to a gentle simmer, cover the pot, and allow the cauliflower to cook for approximately 22 minutes, or until it becomes very tender. Drain the cauliflower and let it cool down.
- 3
After the cauliflower has cooled, take about 1/3 to 1/2 of it and wrap it in a dish towel. Squeeze out as much moisture as you can, then transfer the drained cauliflower into a large mixing bowl. Repeat this process with the remaining cauliflower until all of it is thoroughly drained and free of excess moisture, ensuring the dough will not be overly sticky.
- 4
Into the bowl containing the mashed cauliflower, incorporate the flour and salt. Begin mixing with a fork, then transition to using your hands to knead and combine the ingredients into a cohesive dough.
- 5
Lightly flour a clean work surface, then divide the dough into 8 equal portions, each weighing approximately 2 ½ ounces. Roll each piece into a rope that is ½ inch thick and 10 inches long, and set them aside as you work through all the dough.
- 6
Cut each rope into 13 evenly sized pieces that resemble gnocchi, making sure to space the pieces apart slightly so they don’t stick together. You should yield around 108 pieces in total. If the dough becomes too sticky at any point, don’t hesitate to dust your hands with flour.
- 7
In two separate batches, generously coat a large skillet with nonstick cooking spray and heat it over medium heat. Add half of the gnocchi to the hot skillet (if any pieces are stuck together, gently separate them using a spatula). Avoid overcrowding the pan; the gnocchi will need to be cooked in two rounds.
- 8
Allow the gnocchi to rest in the skillet without moving them for 2 minutes, then carefully flip them over with a spoon or tongs, taking care not to crush them. Sprinkle salt over the tops and continue to cook for an additional 2 to 4 minutes, or until they reach your preferred level of doneness.
- 9
Once finished, set the gnocchi aside and repeat the cooking process with the remaining pieces. Afterward, return all the gnocchi to the skillet, pour the marinara sauce over them, stir to combine, and serve with optional grated cheese on top.