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Cauliflower Gnocchi

by Rachel Gaewski

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
    Calories 290
    Fat 5g
    Carbs 51g
    Fiber 7g
    Sugar 6g
    Protein 10g

Estimated values based on one serving size.

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Preparation

  1. 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.
  2. Transfer the cauliflower to a clean dish towel and squeeze the excess water into a bowl.
  3. Transfer the squeezed cauliflower to a food processor. Add the flour, salt, and olive oil and pulse until the dough forms a ball.
  4. Transfer the dough to a lightly floured surface and knead for 3-4 minutes, or until the dough bounces back when poked.
  5. Shape the dough into a ball, then cut into 4 equal pieces.
  6. 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.
  7. Roll each piece along the back of a fork to create a line pattern.
  8. 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.
  9. Toss the gnocchi with pesto sauce and serve immediately.
  10. Enjoy!
 

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