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.
It is absolutely delicious – no need for the potato! There are a few little things that make this cauliflower gnocchi extra special:
- 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.
- 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. 👇🏼
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 ❤️.
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!
- Prep Time: 35
- Cook Time: 25 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- 1 large head cauliflower, diced into florets
- 2 cups flour
- 1 egg
- 4 tablespoons butter
- 5 cloves garlic, crushed
- 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
- 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!
- Pulse in the food processor until the dough as formed into a ball
- 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
- Slice each rope into pieces (like little pillows!), and those will be your gnocchi
- 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
- Drizzle the gnocchi lightly with olive oil and roast at 425 degrees for 15 minutes
- 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!
- Remove the gnocchi from the oven, toss in your brown butter, and serve!
- 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
If you make this or any of my other recipes, be sure to Instagram it and tag @thegarlicdiaries so I can see!
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