Cauliflower Gnocchi
featured in Easy Vegan Pasta Recipes
Say hello to your new favorite comfort food: Cauliflower Gnocchi! This pillowy, gluten-free twist on the classic Italian dish will have you coming back for seconds (and thirds).
Tasty Team
89% would make again
Total Time
45 minutes
45 min
Prep Time
30 minutes
30 min
Cook Time
15 minutes
15 min
Inspired by paleoglutenfree.com
Total Time
45 minutes
45 min
Prep Time
30 minutes
30 min
Cook Time
15 minutes
15 min
Ingredients
for 3 servings
- 5 cups cauliflower (1.5 kg), roughly chopped
- 1 ¾ cups all-purpose flour (220 g), or gluten-free flour
- ¾ teaspoon salt
- 1 tablespoon olive oil
- pesto sauce, for serving
Nutrition Info
- Calories 281
- Fat 2g
- Carbs 56g
- Fiber 11g
- Sugar 9g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.
- Transfer the cauliflower to a clean dish towel and squeeze the excess water into a bowl.
- Transfer the squeezed cauliflower to a food processor. Add the flour, salt, and olive oil and pulse until the dough forms a ball.
- Transfer the dough to a lightly floured surface and knead for 3-4 minutes, or until the dough bounces back when poked.
- Shape the dough into a ball, then cut into 4 equal pieces.
- Working 1 piece at a time, cut in half again, then roll out a rope about 6 inches (3-cm) long and 1 inch (2-cm) wide. Slice each rope into ½-inch (1-cm) pieces.
- Roll each piece along the back of a fork to create a line pattern.
- Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 3-5 minutes, then remove with a slotted spoon.
- Toss the gnocchi with pesto sauce and serve immediately.
- Enjoy!
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Inspired by paleoglutenfree.com