Gnocchi are small dumplings commonly made with potato and flour but you can make them with other things, like cauliflower! To make this cauliflower gnocchi you simply ‘rice’ some cooked cauliflower by pulsing it in a food processor until it forms rice sized pieces, before mixing in some flour and an egg and forming it into a dough. I like to add cheese like asiago, or parmesan, or pecorino, along with a pinch of salt to season the dough and add flavour. The dough is then cut into bite sized pieces and given a bit of texture by rolling it over a fork or a gnocchi board; this texture allows it to hold onto tasty sauces! Once the cauliflower gnocchi is formed it’s cooked in boiling water and then served with a sauce!
Light and pillow-y cauliflower gnocchi (dumplings) that are easy to make and perfect for tossing in tasty sauces!
- 1 pound cauliflower, roasted or steamed until tender
- 1 egg, lightly beaten
- 1/2 cup asiago, grated (optional)
- salt to taste
- 1 1/2 – 2 cups flour (rice flour for gluten-free)
- Process the cooked cauliflower in a food processor until it is in small rice sized pieces.
- Mix the cauliflower, egg, cheese, salt and enough flour to form a soft dough that is not too sticky to work with.
- Divide the dough and roll it into 1 inch thick rolls, cut 1/2 in pieces, and roll over a gnocchi boar (or with a fork), using plenty of flour to prevent sticking.
Note: To cook, place the gnocchi in boiling water and cook until they start to float.
Note: You can refrigerate or freeze to cook another day.