This easy recipe for homemade cauliflower gnocchi is perfect for all fans of Trader's Joe's Cauliflower Gnocchi. A healthy, low-carb gnocchi recipe inspired by the popular store-bought brand. Serve them with my sun-dried tomato sauce! Vegan option included.
Course
Main Course
Cuisine
American, Italian
Keyword
homemade cauliflower gnocchi
Prep Time40minutes
Cook Time10minutes
Total Time50minutes
Servings2
Calories552kcal
Ingredients
For the gnocchi:
1large head cauliflower35 oz /1 kg
1 ⅓cupsgluten-free flourI used Bob’s Red Mill gluten-free flour - / 170 grams – I highly recommend using the same flour here, see notes above in the post
½tspsalt
Creamy Sun-dried Tomato Sauce:
1tablespoonolive oil
2clovesgarlicdiced
1teaspooncornstarchor arrowroot
1tablespoongrated parmesan
¾cup milkI used plain unsweetened almond milk + 2 teaspoon
2tablespoonssun-dried tomato pesto or pureed marinated chopped sun-dried tomatoes
salt & pepper to taste
Optional for serving
fresh basil
parmesan
Instructions
Remove the stem from the cauliflower and cut it into florets. You should get about 35 oz / 1 kg.
Put the cauliflower florets in a food processor and pulse until crumbs remain – you want it to almost look like snow. Place all of the cauliflower in a large microwave-safe bowl and cover it with a paper towel. Microwave for 5 minutes. Give it a good stir, and microwave for another 3 minutes. Remove the cauliflower and spread it on a clean kitchen towel to cool.
Once cool, wrap the cauliflower in the towel and squeeze every last bit of water and liquid out of it over your sink or a bowl. When you think you’re finished, squeeze again! You want all of the moisture out. Take a break if you need to, but get back to it and squeeze.
Place the cauliflower back in the food processor. Pulse and blend it again until the mixture begins to get creamy, scraping the sides of the food processor as needed. Sprinkle in the flour and salt and blend again until a dough comes together. It will be a bit sticky, but resist the urge to add in more flour!
Transfer the dough to a floured workspace. Have a little extra flour on hand because this is where you can work in a little bit as you roll the dough. Shape it into a ball, then slice it into 4 equal sections.
Roll each section out until you have a rope that is about 1-inch thick. Slice the dough into squares with a sharp knife – I like to make cuts every ½ inch or so. Repeat with each rope of dough.
Bring a large pot of generously salted water to a boil. Add the gnocchi, turn the heat down to a simmer and cook until the gnocchi float to the top, about 3 to 4 minutes. Remove with a slotted spoon and toss with your favorite sauce (see creamy sun dried tomato sauce recipe below)
Creamy Sun-dried Tomato Sauce:
Place a pan on the stove over medium heat. Add olive oil and garlic to the pan. Saute until the garlic is fragrant. Make sure not to brown it. Combine cornstarch and 2 teaspoons of milk in a small bowl and whisk until smooth.
Add remaining milk, cornstarch mixture, parmesan and pesto to the pan. Stir until sauce begins to thicken. Turn heat off.
Add cooked cauliflower gnocchi, as well as a pinch of salt and pepper to the pan and stir to combine. Taste and adjust seasoning as needed. Serve with fresh basil and/or parmesan.
Recipe Notes
For this recipe, I recommend weighing the ingredients if possible.
You might have an easier time squeezing out the liquid when using a cheesecloth instead of a dishtowel.
These can also be pan-fried if you like your gnocchi with a crispy crust. Air frying might also be a neat way to crisp these up.