Inspired by paleoglutenfree.com
Ingredients
for 3 servings
-
5 cups cauliflower, roughly chopped (1.5 kg) -
1 ¾ cups all-purpose flour, or gluten-free flour (220 g) -
¾ teaspoon salt -
1 tablespoon olive oil - pesto sauce, for serving
Nutrition Info
Shop ingredients with-
Calories
290
-
Fat
5g
-
Carbs
51g
-
Fiber
7g
-
Sugar
6g
-
Protein
10g
Estimated values based on one serving size.
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Preparation
- Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.
- Transfer the cauliflower to a clean dish towel and squeeze the excess water into a bowl.
- Transfer the squeezed cauliflower to a food processor. Add the flour, salt, and olive oil and pulse until the dough forms a ball.
- Transfer the dough to a lightly floured surface and knead for 3-4 minutes, or until the dough bounces back when poked.
- Shape the dough into a ball, then cut into 4 equal pieces.
- Working 1 piece at a time, cut in half again, then roll out a rope about 6 inches (3-cm) long and 1 inch (2-cm) wide. Slice each rope into ½-inch (1-cm) pieces.
- Roll each piece along the back of a fork to create a line pattern.
- Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 3-5 minutes, then remove with a slotted spoon.
- Toss the gnocchi with pesto sauce and serve immediately.
- Enjoy!
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Tips
1 of
15
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mlss
Make sure you let the cauliflower cool completely before you squeeze out the liquid! Otherwise you’ll burn your hands -- trust me.
2018-09-29T20:06:54Z Helpful (43) -
ellamask
thought it said cauliflower ganache. was disgusting on my cake. 1/10 will never make again.
2018-10-17T16:02:49Z Helpful (35) -
Jasmine Wilson Farquhar
If you want regular gnocchi just substitute potatoes for the cauliflower
2018-09-28T03:36:27Z Helpful (27) -
Samantha Espitia
I made this using broccoli instead and it still turned out amazing! Only thing is that I needed a lot of flour in order to be able to mold them.
2018-09-29T22:38:55Z Helpful (24)
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