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So there are endless options when it comes to making gnocchi. This recipe is for a super easy and delicious cauliflower gnocchi. Now let’s get this out of the way immediately, this DOES taste of cauliflower. If you think that it is one of those recipes where you won’t taste the main ingredient, you’d be wrong. But this is not a bad thing, I personally love cauliflower, so with this added flavour in the dish, it really brings another level.
Cooking
When it comes to the cooking of gnocchi, I’ve got to say I’m all about putting a pan on the stove and giving it a good sauté. I love getting some colour on the gnocchi as well as adding some texture and a little crunch. If you’re someone that likes to boil it or add it to the oven, then fear not. This cauliflower gnocchi is perfectly suitable for either method of cookery.
Sauté
Put a suitable size frying pan on a medium to high heat. Add a drop of oil and allow to heat. Place the gnocchi in, making sure to give them enough space to move and only one layer at a time. Cook, for 3-4 minutes, making sure to regularly turn and get them well coloured on all sides.
Boiling
To boil this cauliflower gnocchi, put a saucepan on a high heat and bring the water to the boil. Add a pinch of salt to the water, add in your gnocchi, as soon as they start floating to the top (3-4 minutes), remove from the water, drain and add to your desired sauce.
Roasting
Alternatively, you can roast the gnocchi. Put a tray in the oven on 185°c (fan), with a little oil in and allow to heat for 3-4 minutes. Remove the tray from the oven, put the gnocchi in, be careful not to splash any oil. Place back in the oven for 6-7 minutes or until the gnocchi have started to feel a bit firmer to the touch.
Cauliflower gnocchi with a fresh tomato & herb sauce, pesto and roasted red onion.
Cauliflower gnocchi
A simple and really delicious recipe for Cauliflower gnocchi
- 2 each medium cauliflower (9-10 cups)
- 1¼ cups Plain flour
- pinch salt
Cut the cauliflower into florets so you have around 9-10 cups.
Place into food processor and blitz until you have a consistency like couscous.
Put into a large bowl, place some paper towel over the top and microwave for 10 minutes.
Remove from the microwave and allow to cool.
Put all of the grated cauliflower into a clean tea towel, scrunch into a ball and squeeze out all of the moisture from the cauliflower. Repeat the squeezing process another couple of times to make sure you have removed as much moisture as possible.
Put back into your food processor and blitz until the cauliflower starts to bind together more, sprinkle some flour in and blitz until combined. Keep repeating this process until all of the flour is used. Do not worry if the mixture seems very sticky, it is meant to be like this.
Flour a bench, scrape out the mixture onto the bench and form into a ball.
Split the ball into round 8 pieces. Roll each piece into a sausage that is the same thickness as a finger. Now cut the strip into 1 cm pieces so you end up with little pillows.
You can leave them exactly like this or if you would like to roll them to look like traditional gnocchi, you can do the following. Dip a fork into some flour, then roll each pillow into a little ball, then roll these down the BACK of the fork.
Cook your gnocchi, per one of the cooking methods mentioned above and pair it with your favourite sauce.
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