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Homemade Cauliflower Gnocchi photo

Cauliflower Gnocchi

Light, tender gnocchi made from cauliflower and flour, ready in under an hour.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Colander
  • Clean dish towel or cheesecloth
  • Large Bowl
  • Rolling surface (floured)
  • Large Skillet
  • Spatula or tongs

Ingredients
  

  • 3 pounds cauliflower florets about 12 heaping cups (from 2 medium heads)
  • 1 cup white whole wheat flour or all-purpose or gluten-free flour
  • 1 teaspoon kosher salt plus more for sprinkling
  • olive oil spray
  • 2 cups marinara sauce jarred or homemade
  • Grated Parmesan cheese for topping (optional)
  • basil optional for serving

Instructions
 

  • Place the cauliflower florets in a large pot, cover with water, and bring to a boil. Reduce heat to low, cover, and simmer until very soft, about 22 minutes.
  • Drain the cauliflower in a colander and let cool slightly until it is safe to handle.
  • In batches, transfer cauliflower to a clean dish towel or cheesecloth, gather the cloth, and squeeze out as much liquid as possible. Place the drained cauliflower in a large bowl and repeat with remaining cauliflower.
  • Add the flour and kosher salt to the drained cauliflower. Mix with a fork, then use your hands to fold and squeeze until a cohesive dough forms. If the dough is very sticky, you may dust your hands with a little extra flour.
  • Lightly dust a work surface with flour and divide the dough into 8 equal pieces. Roll each piece into a rope about 10 inches long and 1/2 inch thick.
  • Cut each rope into 13 equal pieces to make gnocchi; gently separate them so they do not touch. You should have about 108 pieces total.
  • Heat a large skillet over medium and lightly mist with olive oil spray. Working in two batches to avoid overcrowding, add half the gnocchi to the skillet.
  • Let the gnocchi cook undisturbed for 2 minutes, then gently flip with a spoon or tongs and sprinkle with a little salt. Cook another 2 to 4 minutes until lightly browned and cooked through. Remove to a plate and repeat with the remaining gnocchi.
  • Return all gnocchi to the skillet, pour the marinara sauce over them, stir gently to coat, and warm through. Serve with grated Parmesan and basil if desired.

Notes

  • Drain the cauliflower thoroughly to prevent a sticky dough.
  • Work on a floured surface to keep the dough from sticking.
  • Cook in batches to avoid overcrowding the skillet.
  • Use additional flour sparingly if the dough becomes too sticky.