I came up with this cauliflower gnocchi recipe after trying Trader Joe's cauliflower gnocchi. This dish reminds me of cauliflower gratin, especially if you add Parmesan—but the gnocchi are also good on their own.—Ben Rogojan, Seattle, Washington
Cauliflower Gnocchi
Cauliflower Gnocchi Tips
How do you serve cauliflower gnocchi
Cauliflower gnocchi can be served however you best like you pasta. We suggest serving it with browned butter and fresh sage, or a rich vodka sauce and basil. Cauliflower gnocchi would also be great with any of these homemade sauce recipes.How can cauliflower gnocchi be customized
To make this cauliflower gnocchi recipe your own, add your favorite herbs or chopped garlic.Cauliflower Gnocchi
Prep Time
25 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 1 small head cauliflower, broken into florets
- 1/3 cup whole-milk ricotta cheese
- 1 large egg yolk
- 1 teaspoon salt
- 3/4 to 1 cup all-purpose flour
- 1/4 cup butter
- Fried sage leaves, optional
Directions
- In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place cauliflower in basket. Bring to a boil. Reduce heat; steam, covered, until tender, 8-10 minutes. Drain. When cauliflower is cool enough to handle, wrap in a clean kitchen towel and squeeze dry.
- Puree ricotta in a food processor until smooth, 20-30 seconds. Add cauliflower and egg yolk; process until smooth. Add 3/4 cup flour and pulse until mixture forms a soft dough, adding additional flour as needed. Divide dough into 4 portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 1/2-in. pieces.
- In a large saucepan, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon. Melt butter in a large skillet. Add gnocchi and cook over medium heat until gnocchi start to brown, 3-4 minutes. Garnish with sage, if desired. Serve immediately.
Nutrition Facts
1/2 cup: 165 calories, 10g fat (6g saturated fat), 57mg cholesterol, 486mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 starch.
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