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!
Cook Time:25 mins
Total Time:1 hour
Yield:4 servings 1x
1 large head cauliflower, diced into florets
2 cups flour
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!