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Cauliflower Gnocchi

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This light and crispy cauliflower gnocchi recipe is a healthy, low-carb twist on traditional Italian comfort food. Made with simple ingredients like steamed cauliflower and flour, these homemade gnocchi are golden on the outside and soft on the inside—perfect for pairing with sauces or enjoying pan-fried with garlic butter. Ideal for gluten-free, vegetarian, and low-calorie diets.

Ingredients

  • 1 medium head of cauliflower (about 4 cups florets)

  • 1 large egg

  • 3/4 to 1 cup all-purpose flour (or gluten-free flour)

  • 1/4 cup grated Parmesan cheese (optional)

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 2 tbsp olive oil or butter (for pan-frying)

  • Fresh rosemary for garnish (optional)

 

Instructions

  • Cut cauliflower into florets and steam until very soft (about 10 minutes). Let cool slightly.

  • Blend steamed cauliflower in a food processor until smooth.

  • Transfer to a clean towel and squeeze out excess moisture.

  • In a bowl, mix cauliflower purée, egg, flour, Parmesan (if using), salt, and pepper until a dough forms.

  • Lightly flour a surface and divide dough into 4 portions. Roll each into ropes about 1/2 inch thick.

  • Cut into bite-sized gnocchi. Optional: press each piece with a fork for texture.

  • Bring salted water to a boil. Boil gnocchi in batches until they float, about 2-3 minutes.

  • Drain and let gnocchi dry on a towel briefly.

  • Heat olive oil or butter in a skillet over medium heat. Pan-fry gnocchi until golden and crispy, 3-5 minutes per side.

 

  • Garnish with rosemary and serve hot with your favorite sauce.

Notes

  • Squeezing out the moisture is key to getting the right dough texture.

  • For extra flavor, sauté garlic with the butter or olive oil before pan-frying.

 

  • Parmesan cheese adds depth but can be omitted for dairy-free versions.

Find it online: https://yumfoodusa.com/cauliflower-gnocchi/