Homemade Cauliflower Gnocchi
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4 servings
Learn how to make Cauliflower Gnocchi from scratch! Follow my simple photo/video instructions and make these yummy gnocchi for dinner tonight.
- 1 lb. cauliflower florets
- 2 eggs
- 4 cups flour, divided
- 1 tsp. salt
- 1 tsp. pepper
- 3 tbsp. butter
- 2 sprigs fresh rosemary optional
Boil cauliflower florets for about 15 minutes, until very soft. Cool completely.
If using a potato masher: first, make sure you have a potato masher with holes. The wire ones will not work here. Place the cauliflower florets into a medium bowl and mash until smooth.If using a food processor: place the cauliflower into the food processor and pulse until smooth. It should take about 1 minute.
Bring a large pot of lightly salted water to a boil.
To the pureed cauliflower, add the eggs, flour, salt, and pepper. Start mixing it all together with your hands, until a dough forms.
Transfer the dough to a lightly floured surface and knead for 3-4 minutes, adding more flour if the dough feels too soft. Shape the dough into a ball, then cut it into 4 equal pieces.
Working 1 piece at a time, cut it in half again, then roll out a rope about 3/4 inch in diameter. Press it slightly with your hands, and slice each rope into ½-inch pieces.
Place the gnocchi into the boiling water. Stir gently. Once the gnocchi float to the surface, cook for 1 more minute.
Drizzle them with melted butter and serve. Or melt the butter in a large skillet. Add two springs of rosemary and cook for 30 seconds. Then, add the cooked gnocchi. Fry for about 5 minutes, until the gnocchi turn golden. You can also serve these gnocchi with your favorite sauce instead (read more in the “How to Serve Gnocchi” section).
Skip the fork! Traditionally, Italian homemade gnocchi are pressed on a fork to give them a fancy shape. Because the cauliflower dough is a bit softer than potato dough, you might find this hard to do. To save time and effort, leave them as cute little pillows.
Have the water ready. I suggest starting to boil the water for the gnocchi right before you start making the dough. This way, when you are done cutting the gnocchi, the water will be boiling and you’ll be able to cook them right away.
Adjust the flour. The exact amount of flour will vary depending on the flour used, how well your cauliflower is mashed, and even the humidity in your kitchen, so you may need to alter the amount, if necessary. The goal is to add enough to hold the dough together, but not so much as to cause the gnocchi to become heavy.
Don’t overcook. If your gnocchi cook for too long, they can absorb too much water and become dense and chewy. Cook the gnocchi for about 1 minute after they rise to the surface.
Calories: 484kcal | Carbohydrates: 78g | Protein: 15g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 106mg | Sodium: 624mg | Potassium: 486mg | Fiber: 5g | Sugar: 3g | Vitamin A: 396IU | Vitamin C: 55mg | Calcium: 59mg | Iron: 5mg