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Cauliflower Gnocchi Recipe

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★★★★★

4.8 from 91 reviews

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.

Ingredients

Scale

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

  1. Preheat Oven: First, preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper, preparing it for your gnocchi.
  2. 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.
  3. 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.
  4. Mix Dry Ingredients: Move the riced cauliflower to a mixing bowl and stir in the almond flour and sea salt until well combined.
  5. 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.
  6. 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.
  7. Bake Gnocchi: Bake the gnocchi in the preheated oven for 15-20 minutes until firm but still tender, without browning on top.
  8. 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

Find it online: https://flavorsbymaya.com/cauliflower-gnocchi-recipe/