What sauce is best with the gnocchi?

The sauce in these pictures is just jarred tomato / pasta sauce with a little bit of cream added to it! You don't even need a recipe. u003ca href=u0022https://pinchofyum.com/5-minute-vegan-kale-pestou0022u003eKale pestou003c/au003e, as shown in the video, is also amazing! I also like a u003ca href=u0022https://pinchofyum.com/ridiculous-baked-gnocchi-with-vodka-sauceu0022u003evodka sauceu003c/au003e type situation.

How can I make this gluten-free?

You can sub in 1:1 gluten free flour with pretty much the same result - the gnocchi might just be a u003cemu003elittleu003c/emu003e less chewy. But still delicious! Other flours like almond flour cannot be subbed in for this recipe, as the texture makes the gnocchi gritty/mushy.

Can I use frozen riced cauliflower?

Yep! Just use five cups, boil as listed, and drain through a fine mesh strainer.

How can I freeze the gnocchi?

You should freeze the gnocchi before cooking. Spread gnocchi on a large baking sheet and place in the freezer. Once the gnocchi is frozen, transfer to a ziplock bag. Alternatively, you could place the gnocchi in a large bowl. Sprinkle with flour and gently shake bowl to coat. Gently transfer the gnocchi to a large ziplock bag and lay flat in the freezer.

How do I cook the gnocchi from frozen?

No need to thaw before cooking from frozen! Add a swish of oil to a hot pan and cook until browned on each side, following directions above. OR place gnocchi on a sheet pan, drizzle with olive oil, and cook for 15-20 minuets at 425 degrees, giving them a toss halfway through.

Homemade Cauliflower Gnocchi Recipe

Name: Homemade Cauliflower Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 16-ounce bag frozen cauliflower florets (about 5 cups fresh works, too); 2/3 cup flour; 1 teaspoon salt

Description

Three-Ingredient Homemade Cauliflower Gnocchi that is pillowy, crispy, and pairs perfectly with just about any sauce you’ve got. Easy, healthy-ish, and seriously delicious!

Ingredients

Scale

Cauliflower Gnocchi:

1 16-ounce bag frozen cauliflower florets (about 5 cups fresh works, too)
2/3 cup flour
1 teaspoon salt

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Instructions

Bring a pot of water to boil over high heat. Add cauliflower and cook for 5-8 minutes, until tender. Drain.
Lay cauliflower on a clean towel and allow to cool for 5-10 minutes. Squeeze excess water out of cauliflower. (Squeeze more! We want all that water out.)
Place cauliflower in a food processor. Pulse until it makes crumbles. Add flour and salt. Pulse lightly until a soft, sticky dough forms.
Place dough on a floured work surface. Cut into 4 sections. Roll each section into a rope. Cut each rope into little gnocchi pieces.
Heat a large nonstick skillet over medium heat. Add a swizzle of oil and gnocchi and cook until browned. (You may need to do this in batches, depending on the size of your pan.) Add a splash of water at the end to steam – this ensures that the gnocchi will finish cooking through the inside.
Add your sauce to the pan with the gnocchi. Toss to combine. Mwah!

Equipment

Large Pot

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Large Skillet

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Food Processor

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Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Keywords: cauliflower gnocchi, gnocchi recipe, homemade gnocchi, vodka sauce, vegetarian gnocchi, vegan gnocchi