Cauliflower Gnocchi Recipe
Introduction
Cauliflower gnocchi offers a delightful twist on the classic Italian dish, bringing a light and veggie-packed option to your table. These tender pillows with a crispy exterior are perfect for a comforting meal that feels indulgent without being heavy.
Ingredients
- 1 head cauliflower (about 24 ounces), cut into florets
- 1 cup blanched almond flour
- 3/4 tsp sea salt
- 2 1/2 cups shredded mozzarella cheese
- 2 tbsp olive oil
Instructions
- Step 1: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prepare for baking the gnocchi.
- Step 2: Bring a pot with about an inch of water to a boil. Place cauliflower florets in a steamer basket and cover, steaming for 6-8 minutes until tender when poked with a fork.
- Step 3: Thoroughly dry the steamed cauliflower with paper towels, pressing out as much moisture as possible. Transfer to a food processor and pulse until it resembles fine cauliflower rice, slightly mushy is fine.
- Step 4: Transfer the riced cauliflower to a mixing bowl. Stir in almond flour and sea salt until combined well.
- Step 5: Microwave the shredded mozzarella cheese for 1-2 minutes until melted. Add to the cauliflower mixture and mix thoroughly until a smooth dough forms. Use your hands for the best blend. If dough is very sticky, chill it in the fridge for 15-20 minutes.
- Step 6: Scoop out roughly 1-tablespoon (about 15 grams) portions of dough and gently roll into oval shapes. Arrange on the lined baking sheet and freeze for 10 minutes to help them hold their shape while cooking.
- Step 7: Bake the gnocchi for 15-20 minutes until firm but still tender, without browning on top.
- Step 8: Heat olive oil in a large skillet over medium heat. Cook gnocchi in a single layer, working in batches if needed, sautéing about 1 minute per side until crispy and golden brown. Watch closely as they cook quickly.
Tips & Variations
- For a gluten-free version, ensure the almond flour is certified gluten-free and use a dairy-free cheese alternative if desired.
- Try adding fresh herbs like basil or rosemary to the dough for extra flavor.
- If the dough feels too wet, add a bit more almond flour a tablespoon at a time until manageable.
- Serve gnocchi with your favorite sauce such as marinara, pesto, or a simple garlic butter sauce.
Storage
Store cooked gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat by sautéing in a skillet with a little olive oil to restore crispiness. The uncooked shaped gnocchi can be frozen on the baking sheet, then transferred to a freezer bag for up to 1 month; cook from frozen, adding a few extra minutes to baking time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cheese instead of mozzarella?
Yes, mozzarella works best for its melting properties, but you can substitute with other mild, stretchy cheeses like fontina or provolone. Avoid hard cheeses that do not melt well.
Is this gnocchi suitable for a low-carb diet?
This recipe is lower in carbs than traditional potato gnocchi due to cauliflower and almond flour, making it a good option for many low-carb diets.
PrintCauliflower Gnocchi Recipe
This homemade cauliflower gnocchi recipe offers a low-carb, delicious twist on traditional gnocchi using fresh cauliflower, almond flour, and melted mozzarella cheese. The gnocchi are first baked to set their shape and then sautéed in olive oil until crispy and golden. Perfect as a comforting yet healthier alternative, these gnocchi pair wonderfully with your favorite sauces or toppings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 25–30 gnocchi 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Ingredients
Cauliflower Gnocchi
- 1 head cauliflower (about 24 ounces), cut into florets
- 1 cup blanched almond flour
- 3/4 tsp sea salt
- 2 1/2 cups shredded mozzarella cheese
- 2 tbsp olive oil
Instructions
- Preheat Oven: First, preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper, preparing it for your gnocchi.
- Steam Cauliflower: Boil about an inch of water in a pot, place the cauliflower florets in a steamer basket, cover, and steam for 6-8 minutes until tender when pierced with a fork.
- Dry and Rice Cauliflower: Thoroughly dry the steamed cauliflower using paper towels, squeezing out as much moisture as possible. Transfer to a food processor and pulse until the cauliflower resembles fine rice with a slightly mushy texture.
- Mix Dry Ingredients: Move the riced cauliflower to a mixing bowl and stir in the almond flour and sea salt until well combined.
- Add Melted Cheese: Microwave the shredded mozzarella cheese for 1-2 minutes until melted. Add the melted cheese to the cauliflower mixture and mix thoroughly to form a smooth dough. Use your hands to blend the ingredients well. If the dough is too sticky, chill it in the fridge for 15-20 minutes.
- Shape Gnocchi: Scoop out roughly 1-tablespoon portions (about 15 grams) of dough and gently roll into oval shapes. Place the shaped gnocchi onto the prepared baking sheet and freeze for 10 minutes to help them hold their shape during cooking.
- Bake Gnocchi: Bake the gnocchi in the preheated oven for 15-20 minutes until firm but still tender, without browning on top.
- Sauté for Crispiness: Heat olive oil in a large skillet over medium heat. Place the gnocchi in a single layer (cook in batches if needed) and sauté for about 1 minute per side until crispy and golden brown. Monitor closely as they cook quickly.
Notes
- Be sure to dry the cauliflower completely to avoid soggy dough.
- If dough is sticky, chilling it helps with easier shaping.
- Freezing shaped gnocchi before baking helps maintain their form.
- Cook gnocchi in batches when sautéing to avoid overcrowding and promote crispiness.
- Pair the gnocchi with your favorite sauce, such as marinara, pesto, or brown butter sage.
Keywords: cauliflower gnocchi, low carb gnocchi, gluten free gnocchi, homemade gnocchi, keto gnocchi, baked gnocchi
