All Recipes, Dairy Free, Low Carb, Main Dish, Vegetarian, Whole30

Cauliflower Gnocchi

I am so excited about this Cauliflower Gnocchi! It’s definitely one of my favorite recipes EVER — I know, I say that for every recipe, but hear me out. This gnocchi is tender on the inside, crispy on the outside, chewy, garlicky, and perfect in every way!

When Trader Joe’s came out with their cauliflower gnocchi, I knew I had to try it. While it was good, it had a very strong cauliflower flavor. I bought it once this past spring, and I kind of forgot about it afterwards. A few weeks ago, I remembered it while I was doing an overhaul of my editorial calendar. I got so excited, and I new I had to try my own version! By some happy accident, my version was less cauliflower-y than the original!

On the downside, my version was quite a bit messier than the original. The process reminded me of the time we tried to make spaetzle (a German egg pasta) at home. One normally makes spaetzle with a spaetzle maker, but we did not have one. Instead, we used a colander and a wooden spoon to push the batter through the colander’s holes. Needless to say, it was somewhat of a mess.

My version reminds me of the spaetzle mess because the “dough” is more of a batter. I used two spoons to scrape small pillows of the batter into a pot of boiling water. As you can see from the photos, it all turned out fine. The process is really not that bad, unless you go out of your way to make a mess.

I thought about making the batter and piping out the desired shapes on parchment paper before freezing them. That way, I could drop the frozen Cauliflower Gnocchi straight into the pot. I never tried that, and I’m not sure if it will work because the outside will cook faster than the inside. Since the inside will be frozen, I’m worried that it might not cook through. If you try it, let me know how it turns out!

I topped my Cauliflower Gnocchi with marinara sauce and basil, but you can add anything you want. I think pesto would be especially delicious!

Also, can we talk about the fact that this dish is low carb?! I mean, that’s awesome!! It’s so much lighter than traditional gnocchi, and it’s pretty dang healthy! Although it should mimic pasta, I think it might work as a Whole30 dish because it is fairly different from the original; it’s pretty obvious that it’s gluten-free and grain-free.

I’d just like to add that I couldn’t stop eating these Cauliflower Gnocchi when I made them. They’re so addicting! I bet you’ll realize that too, once you make them (which you definitely should!!).

Have a great week!

Print Recipe
Cauliflower Gnocchi
Course Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Blend all of the ingredients together in a blender. Chill the mixture in the fridge for 10-15 minutes.
  2. Heat a large pot of salted water until it comes to a boil. Scoop up a teaspoon of the cauliflower mixture, and use another teaspoon to scoop the cauliflower mixture into the water. Repeat the process until the pot is full.
  3. Cook the gnocchi for about five minutes, until they are cooked all the way through. Remove them with a slotted spoon and transfer immediately to a hot skillet with a little oil (or butter). Cook them in a skillet until they are crispy. Serve with marinara sauce or desired topping.

Leave a Reply

Your email address will not be published. Required fields are marked *