Cauliflower Gnocchi (Using Frozen Cauliflower?! Yes, It’s Possible)

Cauliflower Gnocchi



To Assemble

  • Remove bags of cauliflower from freezer and defrost for at least 3 hours
  • Preheat oven to 400 degrees
  • Line cookie sheet (or two) with parchment paper. If you have no parchment paper, no problem
  •  It will create a little bit more of a mess for you to clean up
  • Place florets on cookie sheet making sure there is ample room around each one
  • Roast for at least 25 minutes.  You want to get most of the moisture out.
  • Place florets in a blender to combine.  It will be done when there are no large chunks and it’s smooth.  It will look like mashed potatoes, before you add cream/butter
  • Place 1/2 cup of flour in a small circle on a clean surface. Add about half of the blended cauliflower and begin to mix. It will be sticky at first. Then flatten out and add the egg/egg substitute.
  • Add another 1/2 cup of flour, the rest of the cauliflower, salt, garlic powder, black pepper and turmeric.
  • Knead with your hands until flour is mostly combined and add ½ cup flour. Knead until flour is combined. If your dough is still sticky add the final 1/2 cup. Depending on how much water was retained you may need more or less flour. Once the dough is no longer sticky to the touch and can be formed into a log shape the dough is done. Begin to cut the dough into long strips and roll into a cigar like shape. 
  • Cut that into ½” pieces using a knife or pastry cutter. 
  •  Keep flour handy incase the dough sticks a bit. 


To prepare

  • Add 1 tbsp of olive oil over medium heat
  • Add gnocchi and cook for a few minutes per side until they are crispy

Top as desired. I like to top with sauteed greens, garlic and red pepper flakes.  Will make 4-5 servings


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