Cauliflower Gnocchi

A lighter alternative to a traditional potato gnocchi pasta.

Course Main Course

Cuisine Italian

Keyword cauliflower gnocchi, cauliflower pasta, hidden vegetables, homemade pasta, sneaky veggies, vegan homemade pasta

Prep Time 10

Cook Time 25

Servings

Calories 486.6

Author carleigh

Bring a pot of water to a boil, and add the cauliflower florets. Simmer until soft, approximately 20 to 25 minutes.
Transfer the cauliflower to a clean cloth. Sprinkle with salt, and allow that to dry for 10 minutes. Then, over a sink or a bowl, ring out any excess moisture from the cauliflower florets. You want them to be as dry as possible.
Add the florets to a food processor with an s-blade, and mince until smooth. Alternatively, mash with a potato masher until completely smooth. Transfer to a bowl, and add the remaining ingredients. Mix until a dough is formed, adding more flour as needed to create a soft but moldable dough. It will be slightly sticky.
Transfer to a floured work surface, and knead for 1 to 2 minutes into a round ball. Cut the ball into four pieces so it is easier to work with, and roll each piece into a cylinder rope around an inch thick. Using a knife, slice into little gnocchi sized rectangles. You can now add a fork mark to each piece of gnocchi for a visual effect if desired, but it's not necessary for taste!
Add the gnocchi to an oiled or non-stick pan over medium heat, and cook until browned, approximately 5 minutes. Alternatively, boil until the gnocchi rises to the top. Enjoy now with your favorite sauce of choice.

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