Cauliflower Gnocchi
Give our easy-to-make Cauliflower Gnocchi a try - a veggie-rich twist on classic comfort food that’s sure to become a family favourite! Made with tender cauliflower, these soft, pillowy bites offer a deliciously wholesome option that’s both nourishing and cozy. Lightly browned and coated in a creamy tomato sauce, each bite of the Cauliflower Gnocchi is flavourful and brings a touch of warmth to the table, perfect for both little ones and grown-ups to enjoy together.
Ingredients
5 cups (500g) frozen cauliflower florets
2/3 cup (150g) plain flour, plus extra for kneading and rolling
2 tsp olive oil
400g passata
¼ cup (60mL) thickened cream
Step by step
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Cauliflower Gnocchi Recipe
- Bring a large pot of water to boil over high heat. Add cauliflower and cook for 5-8 minutes, or until tender. Drain.
- Place cauliflower in a food processor. Pulse until it makes fine crumbles. Add flour and a pinch of salt. Pulse lightly until a soft, sticky dough forms.
- Place the dough on a floured work surface. Cut into 4 sections. Roll each section into a rope. Cut each rope into 4cm gnocchi pieces.
- Heat a large nonstick frying pan over medium heat. Add oil and gnocchi and cook until browned. (You may need to do this in batches, depending on the size of your pan.) Add a ¼ cup (60mL) of water to the pot – this ensures that the gnocchi will finish cooking through the inside.
- Add passata and cream to pan, cook for 5 minutes or until sauce thickens. Top with parmesan and basil if desired.
Cauliflower Gnocchi FAQs
What type of sauce goes best with cauliflower gnocchi?
This gnocchi recipe pairs well with tomato-based sauces, but you can also try pesto, a simple olive oil and garlic mix, or even a light cheese sauce.
Can I make cauliflower gnocchi if I don’t have a food processor?
If you don’t have a food processor, mash the cooked cauliflower with a fork or potato masher until fine. Then mix the flour in with your hands or a spoon until a dough forms.
Why are my cauliflower gnocchi mushy?
Cauliflower gnocchi can become mushy if the cauliflower has too much moisture or if too little flour is used. To avoid this, make sure to drain the cauliflower well after cooking, and don’t add extra water to the food processor. Adding just enough flour to form a dough helps achieve a firmer, less mushy texture.
Does cauliflower gnocchi taste like cauliflower?
Cauliflower gnocchi has a mild cauliflower flavor, but it’s subtle. When paired with sauces and seasonings, the cauliflower taste is barely noticeable, making it a versatile dish.
How do you know when the cauliflower gnocchi are done?
Cauliflower gnocchi is done when it’s lightly browned on the outside and tender on the inside. After browning in a pan, add a bit of water to steam the gnocchi, which helps ensure it’s cooked through. It should be firm enough to hold its shape but soft when bitten into.
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