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Cauliflower Gnocchi with Garlic Brown Butter

October 2, 2019 by Annie Chesson Leave a Comment

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Cauliflower Gnocchi - Skip the potatoes and use cauliflower in your gnocchi instead! It’s healthier, just as yummy, and fun to make! TheGarlicDiaries.com

Cauliflower gnocchi is ALL THE RAGE right now. If I had a dime for every Trader Joe’s cauliflower gnocchi post I’ve seen on Insta, I could retire next week.

So what’s the hype about? Allow me to explain. By ricing cauliflower, steaming it, and then squeezing alllllll the moisture out, you have a substance similar to a cooked potato, which means you can make gnocchi in a much lighter way that is still wonderful.

Cauliflower Gnocchi - Skip the potatoes and use cauliflower in your gnocchi instead! It’s healthier, just as yummy, and fun to make! TheGarlicDiaries.com

It is absolutely delicious – no need for the potato! There are a few little things that make this cauliflower gnocchi extra special:

  1. We roast it. First we boil it like usual, but after the boiling, we throw the gnocchi onto a baking sheet, drizzle with olive oil, and roast. This adds delicious flavor, but it also adds a little extra density and chew to the gnocchi – it’s just NEXT LEVEL.
  2. We toss the gnocchi in a garlicky brown butter that will make you jump out of your seat and scream “YES HONEY.” Have you ever had that experience? Well then. Allow me to enlighten you. 👇🏼
Cauliflower Gnocchi - Skip the potatoes and use cauliflower in your gnocchi instead! It’s healthier, just as yummy, and fun to make! TheGarlicDiaries.com

You need this in your life. It requires a little extra time and effort than your traditional week night meal, but save it for a celebration or a night when you’re feeling extra creative.

There’s something so satisfying about homemade pasta, especially when you add a fun little healthy substitution!

And then if the gnocchi bug bites you (WHICH IT WILL), pop over and make my Sweet Potato Gnocchi with Maple Butter Sauce too ❤️.

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Cauliflower Gnocchi - Skip the potatoes and use cauliflower in your gnocchi instead! It’s healthier, just as yummy, and fun to make! TheGarlicDiaries.com
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Cauliflower Gnocchi

Cauliflower Gnocchi - Skip the potatoes and use cauliflower in your gnocchi instead! It’s healthier, just as yummy, and fun to make! TheGarlicDiaries.com

Ditch the potato and use cauliflower in this gnocchi instead! It’s just as yummy but much healthier! This gnocchi is lightly roasted and then tossed in a garlicky brown butter. So good!

  • Author: Annie Chesson
  • Prep Time: 35
  • Cook Time: 25 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 large head cauliflower, diced into florets
  • 2 cups flour
  • 1 egg
  • 4 tablespoons butter
  • 5 cloves garlic, crushed

Instructions

  1. Add your florets to a food processor and pulse until the cauliflower is riced. Add the riced cauliflower to a microwave safe bowl and microwave for 5 minutes
  2. Add the cooked cauliflower to a clean kitchen towel and, after it cools for a bit, squeeze as much moisture out of the cauliflower as you possibly can. Add the cauliflower back into the food processor along with your flour, egg, and some salt!
  3. Pulse in the food processor until the dough as formed into a ball
  4. Dump the dough out onto a floured surface and shape into a ball. Slice the ball into 4 sections and roll those sections out gently into ropes
  5. Slice each rope into pieces (like little pillows!), and those will be your gnocchi
  6. Bring a pot of salted water to a boil and add your gnocchi. When the gnocchi are floating, remove them from the pot. IF you decide to roast them, (I love them roasted, gives them a little bit of a denser texture) add the gnocchi to a parchment paper lined baking sheet
  7. Drizzle the gnocchi lightly with olive oil and roast at 425 degrees for 15 minutes
  8. For your garlicky brown butter, melt your butter in a large skillet and throw in your crushed garlic. Cook, stirring often, over medium heat until the butter has turned a deep golden brown color and is smells toasted and nutty. Careful – it can burn quickly!
  9. Remove the gnocchi from the oven, toss in your brown butter, and serve!

Nutrition

  • Serving Size: 1/4 of the gnocchi
  • Calories: 382
  • Sugar: 3 g
  • Sodium: 20 mg
  • Fat: 14 g
  • Carbohydrates: 53 g
  • Fiber: 5 g
  • Protein: 11 g
  • Cholesterol: 77 mg

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Filed Under: All Recipes, Dinner, Fall Recipes, Vegetarian Tagged With: brown butter, cauli, cauli gnocchi, cauliflower, cauliflower gnocchi, from scratch, gnocchi, homemade, homemade pasta, vegetarain gnocchi, Vegetarian

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Annie Chesson
I am a passionate Christian, wife, cooking addict, and mom to the two sweetest boys in the world! Join me in my journey to create delicious, flavorful food. More About Me...

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