Ingredients
The following ingredients have 3 Servings
- 460 grams cauliflower florets (3 1/2 – 4 cups or about 1 medium head). 360 grams after cooked and water strained.
- pinch of salt
- 1 Tablespoon of olive oil
- 1/2 cup (60 grams) gluten free oat flour or chickpea flour (see notes)
- 3-4 Tablespoons (30 grams) tapioca starch or potato starch
- Optional – 1/4 teaspoon garlic powder
Instruction
- Cook the cauliflower by steaming in the microwave for 3 or 4 minutes or on the stovetop. To steam, place cauliflower and 1/4 cup water in a large saucepan. Bring to a boil then reduce the heat to medium and cover. Cook for 7 to 9 minutes or until cauliflower is tender, stir occasionally.
- Remove excess water by squeezing cauliflower with a cheesecloth or a thin towel.
- Place cauliflower in a blender or food processor. Blend until riced. Then add salt and oil. Blend again until cauliflower puree/mash is formed. Set aside.
- Combine flour, starch, and garlic powder in a large bowl. Add to the mashed cauliflower in the food processor. Blend ingredients until combined.
- Transfer batter to a large mixing bowl and shape into a soft dough ball. Then place it in the freezer for 20 minutes to chill and harden.
- With well floured hands, roll dough on a floured surface creating a gnocchi log by rolling it out to about 6-inches wide. Once rolled, cut the dough into 1-inch by 3/4-inch squares.
- Make ridges in the dough by rolling the dough down the edge of the fork to make the signature gnocchi lines. Bake using one of the three methods below.
- After baking, air frying, or boiling place cauliflower gnocchi in a deep skillet with choice of sauce and simmer for 5 minutes. Serve with grated parmesan cheese.
