Gluten free cauliflower gnocchi

This recipe for pan fried cauliflower gnocchi is vegan, vegetarian, dairy free,
egg free, nut free, and gluten free when made with gluten free flour. All you
need to make this simple cauliflower gnocchi recipe is some all purpose four, a
head of cauliflower, salt, and olive oil.

Servings: 4 people

Author:

Prep Time
40 minutes

Cook Time
20 minutes

Total Time
1 hour

Course:

Main Course

Cuisine:

Italian

Keywords:

Vegan Dairy Free Vegetarian Gluten Free egg free nut free

Instructions

1 Wash the head of cauliflower and chop it into small florets.
2 Submerge the cauliflower florets in a medium sized pot of water. Heat the pot
over high heat until it boils. When the water boils, lower the heat to low and
cover the pot. Cook the cauliflower over low heat for 10 minutes.

You can add a dash of salt to the pot to help the water boil faster.
3 Mash the cauliflower in a food processor. If your food processor is on the
smaller side, you may need to blend it in two or three batches.
4 Wrap the mashed cauliflower in a cheesecloth or kitchen towel. Squeeze as much
water out of the mashed cauliflower as you can.
5 Combine the mashed cauliflower, 1/2 tsp salt, and 3/4 cups gluten free flour.
Depending on how much water you squeezed out of the cauliflower and how large
your head of cauliflower was, this might be enough flour or you may need to add
1/4 to 1/2 cup of additional flour.

Add additional flour 2 tbsp until the dough reaches a consistency where you are
able to shape it and roll it into a ball without too much dough getting stuck to
your hands. It is okay if the dough is a little sticky, it just needs to be
workable. We generally need to add around 1/4 cup (4 tbsp) of additional flour
to reach this point, but sometimes need less if we get a lot of water out of our
cauliflower or if our head of cauliflower is small.
6 Line a working surface with parchment paper then flour your hands and your
working surface. Roll the cauliflower gnocchi dough out into long snakes that
are 1/2 inch to 1 inch in diameter.
7 Use a sharp knife to cut the snakes of cauliflower gnocchi dough into smaller
pieces that are 1/2 inch to 1 inch wide.

If your cauliflower gnocchi dough is sticking to your knife, you can coat your
knife in a little bit of olive oil.
8 Heat a pan over medium heat and add a liberal amount of olive oil. Cook the
cauliflower gnocchi for 3 - 5 minutes per side or until they reach a nice golden
brown color on the bottom side. If your cauliflower gnocchi stick to the pan
when you try to flip them, that is a sign that they need to cook more before
being flipped.

If it is your first time making pan fried gnocchi, we recommend using a nonstick
pan to prevent your cauliflower gnocchi from sticking. You should also leave
room between individual pieces of gnocchi so that they do not stick together.
You may need to cook your cauliflower gnocchi in batches depending on how big
your pan is.

Gluten free cauliflower gnocchi

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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