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Cauliflower Gnocchi

Light, tender gnocchi made from cauliflower and flour, finished in a skillet with marinara.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 3 pounds cauliflower florets about 12 heaping cups from 2 medium heads
  • 1 cup white whole wheat flour or all-purpose or gluten-free flour
  • 1 teaspoon kosher salt plus more for sprinkling
  • olive oil spray
  • 2 cups marinara sauce jarred or homemade
  • grated Parmesan cheese optional, for topping
  • basil optional, for serving

Instructions

  • Place the cauliflower florets in a large pot and cover with water so they are submerged; bring to a boil.
  • Reduce heat to low, cover, and simmer until the cauliflower is very soft, about 22 minutes; drain and let cool slightly.
  • Working in batches, place warm cauliflower in a clean dish towel or cheesecloth and squeeze out as much water as possible, then transfer to a large bowl.
  • Add the flour and kosher salt to the drained cauliflower and mix with a fork, then use your hands to fold and squeeze into a cohesive dough.
  • Lightly dust a work surface with flour and divide the dough into 8 equal pieces (about 2½ ounces each). Roll each piece into a ½-inch-thick rope about 10 inches long.
  • Cut each rope into approximately 13 pieces to make gnocchi (about 108 pieces total). If the dough sticks, dust hands with more flour.
  • Heat a large skillet over medium and generously mist with olive oil spray. Working in two batches, add half the gnocchi without overcrowding the pan.
  • Cook the gnocchi undisturbed for 2 minutes, then gently flip with a spatula or tongs and sprinkle with a little salt; cook another 2–4 minutes until browned and cooked through.
  • Repeat with the remaining gnocchi, return all gnocchi to the skillet, pour the marinara over them, stir to combine, and serve topped with optional grated Parmesan and basil.

Equipment

  • Large Pot
  • Colander
  • clean dish towel or cheesecloth
  • Large Bowl
  • work surface
  • Large Skillet
  • Spatula or tongs

Notes

  • Drain the cauliflower thoroughly to prevent sticky dough.
  • Work on a lightly floured surface to avoid sticking.
  • Cook gnocchi in batches to avoid overcrowding the skillet.
  • Use a clean towel or cheesecloth to extract maximum moisture.