Cauliflower gnocchi has taken the culinary world by storm, and for good reason – it’s a game-changer! Not only is this low-carb alternative to traditional pasta a healthier option, but it’s also incredibly versatile. Whether you’re a vegetarian or just looking to mix things up in the kitchen, cauliflower gnocchi is a must-try ingredient. And if you’re new to cooking with cauliflower gnocchi, don’t worry – we’ve got you covered! In this article, we’ll be sharing 20 mouth-watering recipes that showcase the best of what this amazing ingredient has to offer.
From creamy garlic parmesan dishes to spicy arrabbiata sauces and everything in between, there’s something for everyone on this list. And the best part? These recipes are all quick, easy, and delicious – perfect for a weeknight dinner or special occasion. So grab your cauliflower gnocchi and get ready to elevate your pasta game!
Creamy Garlic Parmesan Cauliflower Gnocchi
Elevate your pasta game with this innovative and flavorful recipe that combines the comfort of gnocchi with the healthiness of cauliflower. This creamy, garlicky, parmesan-infused dish is sure to become a new favorite.
Ingredients:
– 1 head of cauliflower
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1/4 cup unsalted butter, softened
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut it into florets.
3. In a food processor, pulse the cauliflower until it resembles rice.
4. In a large mixing bowl, combine the cauliflower “rice,” flour, Parmesan cheese, butter, garlic, salt, and pepper. Mix well.
5. Bring a large pot of salted water to a boil. Cook the gnocchi for 3-5 minutes or until they float to the surface.
6. In a separate saucepan, combine heavy cream and cooked gnocchi. Simmer over medium heat for 2-3 minutes or until the sauce thickens slightly.
7. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 20-25 minutes
Spicy Arrabbiata Cauliflower Gnocchi
Elevate your pasta game with this unique and flavorful Spicy Arrabbiata Cauliflower Gnocchi recipe. A twist on traditional gnocchi, these bite-sized cauliflower bites are infused with spicy arrabbiata sauce and topped with crispy prosciutto for a delightful contrast of textures.
Ingredients:
– 1 head of cauliflower
– 1/2 cup all-purpose flour
– 1/4 cup semolina flour
– 1 egg
– Salt, to taste
– Arrabbiata sauce (homemade or store-bought)
– Prosciutto, thinly sliced
– Grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove leaves and stem.
3. Pulse in a food processor until cauliflower resembles rice.
4. In a bowl, combine cauliflower “rice,” all-purpose flour, semolina flour, egg, and salt. Mix well.
5. Divide dough into 4 portions. Roll out each portion into a long rope.
6. Cut ropes into 1-inch pieces to form gnocchi.
7. Cook gnocchi in boiling water for 3-5 minutes or until they float.
8. Toss cooked gnocchi with arrabbiata sauce and top with prosciutto and Parmesan cheese (if using).
9. Serve immediately.
Cooking Time: 20-25 minutes
Pesto and Cherry Tomato Cauliflower Gnocchi
A creative twist on traditional gnocchi, this recipe combines the flavors of pesto and cherry tomatoes with the nutty goodness of cauliflower. Perfect for a quick and delicious weeknight dinner.
Ingredients:
– 1 head of cauliflower
– 1 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tablespoon olive oil
– Salt, to taste
– 1/4 cup pesto
– 1 pint cherry tomatoes, halved
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Pulse the cauliflower in a food processor until it resembles rice.
4. In a mixing bowl, combine the processed cauliflower, flour, Parmesan cheese, egg, and olive oil. Mix until a dough forms.
5. Divide the dough into 4 equal pieces and roll each piece into a long rope.
6. Cut the rope into 1-inch pieces to form the gnocchi.
7. Bring a large pot of salted water to a boil and cook the gnocchi for 3-5 minutes, or until they float to the surface.
8. In a skillet, combine the cooked gnocchi, pesto, and cherry tomatoes. Toss to coat.
9. Serve immediately, garnished with additional Parmesan cheese and basil if desired.
Cooking Time: 20-25 minutes
Brown Butter Sage Cauliflower Gnocchi
Experience the comforting warmth of fall with this unique and flavorful gnocchi dish, featuring roasted cauliflower, nutty brown butter, and fragrant sage.
Ingredients:
– 1 head of cauliflower
– 2 cups all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon olive oil
– 4 tablespoons unsalted butter
– 2 tablespoons chopped fresh sage
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large mixing bowl, combine flours and egg. Mix until a dough forms.
3. Roll out the dough into long ropes, about 1/4 inch thick. Cut into 1-inch pieces to form gnocchi.
4. Bring a large pot of salted water to a boil. Cook gnocchi for 2-3 minutes or until they float to the surface.
5. In a skillet, melt 2 tablespoons of butter over medium heat. Add roasted cauliflower and cook for 2-3 minutes or until heated through.
6. Stir in remaining 2 tablespoons of butter until browned. Remove from heat and stir in chopped sage.
7. Serve gnocchi with brown butter sauce, topped with Parmesan cheese if desired.
Cooking Time: Approximately 30-40 minutes
Lemon Herb Cauliflower Gnocchi with Shrimp
A refreshing twist on traditional gnocchi, this recipe combines the brightness of lemon and herbs with the tender sweetness of cauliflower. Perfect for a light and flavorful dinner.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tablespoon lemon zest
– Salt and pepper to taste
– 12 large shrimp, peeled and deveined
– Fresh lemon wedges for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pulse cauliflower in a food processor until it resembles rice.
3. In a bowl, combine cauliflower “rice,” olive oil, garlic, parsley, Parmesan cheese, egg, and lemon zest. Season with salt and pepper.
4. Turn mixture onto a floured surface and knead for 5 minutes, until dough forms.
5. Roll out dough to desired thickness (about 1/4 inch). Cut into small squares or use a gnocchi cutter.
6. Bring a large pot of salted water to a boil. Cook gnocchi for 3-5 minutes, or until they float to the surface.
7. Meanwhile, cook shrimp in a skillet with olive oil and lemon juice over medium-high heat until pink and cooked through.
8. Serve cooked gnocchi with shrimp and a squeeze of fresh lemon juice.
Cooking Time: 20-25 minutes
Cheesy Baked Cauliflower Gnocchi Casserole
Transform cauliflower into a creamy, cheesy casserole with the help of store-bought gnocchi and a rich sauce.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 package of cauliflower gnocchi (about 12 oz)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook gnocchi according to package instructions. Drain and set aside.
4. In a large skillet, sauté onion and garlic until softened. Add heavy cream and bring to a simmer.
5. Combine cooked gnocchi, roasted cauliflower, and cheese mixture in a 9×13 inch baking dish.
6. Bake for 20-25 minutes or until the top is golden brown and bubbly.
Cooking Time: 45-50 minutes
Roasted Red Pepper Cauliflower Gnocchi
Roasted Red Pepper Cauliflower Gnocchi Recipe
Savor the sweet and smoky flavors of roasted red peppers and cauliflower in this unique gnocchi dish.
Ingredients:
– 2 large heads of cauliflower, broken into florets
– 1/4 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 red bell peppers, roasted and peeled (see note)
– 2 cloves garlic, minced
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine cauliflower florets, flour, Parmesan cheese, salt, and pepper.
3. Toss until the cauliflower is evenly coated with the dry ingredients.
4. Drizzle with olive oil and toss again to combine.
5. Spread the mixture onto a baking sheet lined with parchment paper.
6. Roast for 20-25 minutes or until the cauliflower is tender and lightly browned.
7. Allow the roasted cauliflower to cool slightly.
8. Using a food processor, pulse the cooled cauliflower into small pieces, almost like gnocchi dough.
9. Add the roasted red bell peppers, garlic, and a pinch of salt. Pulse until well combined.
Cooking Time: 10-12 minutes
Cauliflower Gnocchi with Spinach and Feta
A creative twist on traditional gnocchi, this recipe uses roasted cauliflower to create a light and airy base, topped with wilted spinach and crumbled feta cheese.
Ingredients:
– 1 head of cauliflower
– 1 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1/2 cup fresh spinach leaves
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– Olive oil for roasting
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut into florets and toss with olive oil, salt, and pepper.
3. Roast the cauliflower in the preheated oven for 20-25 minutes or until tender and lightly caramelized.
4. Let the roasted cauliflower cool slightly, then blend it in a food processor with flour, Parmesan cheese, egg, and a pinch of salt and pepper.
5. Bring a large pot of salted water to a boil. Using a cookie scoop or spoon, drop the cauliflower mixture into the boiling water.
6. Cook for 3-4 minutes or until gnocchi float to the surface.
7. Remove the cooked gnocchi with a slotted spoon and top with wilted spinach leaves and crumbled feta cheese.
Cooking Time: Approximately 30-40 minutes
Tomato Basil Cauliflower Gnocchi Soup
A hearty and flavorful soup that combines the comfort of gnocchi with the bright flavors of tomato, basil, and roasted cauliflower.
Ingredients:
– 1 head of cauliflower
– 2 cups of water
– 2 tablespoons of olive oil
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 can of crushed tomatoes (14.5 oz)
– 1 cup of gnocchi
– 2 cups of vegetable broth
– 1/4 cup of chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, sauté onion and garlic until softened.
4. Add crushed tomatoes, vegetable broth, and roasted cauliflower to the pot. Bring to a simmer.
5. Cook gnocchi according to package instructions. Drain and add to the soup.
6. Stir in chopped basil and season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Buffalo Cauliflower Gnocchi with Blue Cheese
Elevate your comfort food game with this spicy, cheesy, and utterly addictive recipe that combines the flavors of Buffalo wings with the tender goodness of cauliflower gnocchi.
Ingredients:
– 1 head of cauliflower
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup Frank’s RedHot sauce (or your preferred Buffalo wing sauce)
– 1/2 cup crumbled blue cheese
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Rinse the cauliflower and remove the leaves and stem.
2. Pulse the cauliflower in a food processor until it resembles rice.
3. In a mixing bowl, combine the cauliflower “rice,” flour, Parmesan cheese, egg, olive oil, salt, and pepper. Mix well.
4. Roll out the dough to about 1/4 inch thickness. Cut into desired gnocchi shapes.
5. Cook the gnocchi in boiling water for 3-4 minutes or until they float. Drain and set aside.
6. In a large skillet, combine the cooked gnocchi and Frank’s RedHot sauce. Toss to coat.
7. Sprinkle blue cheese crumbles over the top of the gnocchi and toss again.
8. Serve immediately, garnished with chopped parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Cauliflower Gnocchi with Mushroom Cream Sauce
Transform cauliflower into tender gnocchi and pair it with a rich mushroom cream sauce for a delightful twist on traditional pasta dishes.
Ingredients:
– 1 head of cauliflower
– 1 cup all-purpose flour
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut it into florets.
3. Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. Let the cauliflower cool, then mash it in a bowl to create a gnocchi-like texture.
5. Mix in flour, Parmesan cheese, and a pinch of salt.
6. Cook the mushroom cream sauce by sautéing mushrooms and garlic in butter until softened. Add heavy cream and simmer for 2-3 minutes or until slightly thickened.
7. Serve cauliflower gnocchi with mushroom cream sauce and garnish with chopped parsley, if desired.
Cooking Time: 45 minutes
Sun-Dried Tomato and Kale Cauliflower Gnocchi
Sun-Dried Tomato and Kale Cauliflower Gnocchi Recipe
Summary: This innovative recipe combines the flavors of sun-dried tomatoes, kale, and cauliflower to create a unique and delicious gnocchi dish. Perfect for a healthy and satisfying meal.
Ingredients:
• 1 head of cauliflower
• 1 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 cup whole wheat breadcrumbs
• 2 tbsp olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup kale leaves, chopped
• Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the cauliflower head and remove the leaves. Cut it into florets.
3. Pulse the cauliflower in a food processor until it resembles rice.
4. In a large bowl, combine the flour, Parmesan cheese, breadcrumbs, and olive oil. Mix well.
5. Add the chopped sun-dried tomatoes and kale to the mixture. Season with salt and pepper to taste.
6. Knead the dough for 2-3 minutes until it forms.
7. Roll out the dough into small balls (about 1/4 inch thick).
8. Cook the gnocchi in boiling water for 3-5 minutes, or until they float to the surface.
9. Serve with your favorite sauce and enjoy!
Cooking Time: 25 minutes
Cauliflower Gnocchi Carbonara
Transform your pasta game with this creative take on the classic carbonara dish, featuring cauliflower gnocchi instead of traditional noodles.
Ingredients:
– 1 head of cauliflower
– 1/2 cup all-purpose flour
– 1 egg
– 1/4 teaspoon salt
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 4 slices of bacon, cooked and crumbled
– 2 large eggs
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove leaves and stem. Pulse in a food processor until it resembles rice.
3. Mix flour, egg, salt, and Parmesan cheese. Add cauliflower “rice” and mix until a dough forms.
4. Roll out the dough to about 1/4 inch thickness. Cut into small squares or use a gnocchi board.
5. Bring a large pot of salted water to a boil. Cook the gnocchi for 3-5 minutes, or until they float to the surface.
6. In a skillet, cook the crumbled bacon and beaten eggs over medium heat until scrambled.
7. Toss cooked gnocchi with the egg-bacon mixture, Parmesan cheese, salt, and black pepper.
Cooking Time: 25-30 minutes
Thai Peanut Cauliflower Gnocchi Stir-Fry
A creamy and aromatic twist on traditional stir-fries, this dish combines the nutty flavor of cauliflower gnocchi with the rich taste of Thai peanut sauce.
Ingredients:
– 1 package cauliflower gnocchi
– 2 tablespoons Thai peanut sauce
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 1 cup mixed bell peppers (any color)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional: 1-2 teaspoons red pepper flakes for some heat
Instructions:
1. Cook gnocchi according to package instructions; drain and set aside.
2. In a large skillet or wok, heat oil over medium-high heat.
3. Add onion and bell peppers; stir-fry until tender, about 3-4 minutes.
4. Add peanut sauce and stir-fry for an additional minute.
5. Add cooked gnocchi to the skillet; stir to combine with peanut sauce mixture.
6. Season with salt, pepper, and red pepper flakes (if using).
7. Garnish with cilantro and serve hot.
Cooking Time: 15-20 minutes
Cauliflower Gnocchi with Sausage and Broccoli
A creative twist on traditional gnocchi, this recipe uses cauliflower instead of potatoes to create a delicious and healthier alternative. This hearty dish is perfect for a chilly evening or a quick weeknight meal.
Ingredients:
– 1 head of cauliflower
– 1/4 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 pound sweet Italian sausage, casings removed
– 2 cups broccoli florets
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut into florets.
3. Pulse the cauliflower in a food processor until it resembles rice.
4. In a mixing bowl, combine the cauliflower “rice,” flour, Parmesan cheese, egg, salt, and pepper. Mix until a dough forms.
5. Divide the dough into 4 equal pieces. Roll each piece into a long rope.
6. Cut the ropes into 1-inch pieces to create the gnocchi.
7. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
8. Add the broccoli to the skillet and cook until tender.
9. Add the gnocchi to the skillet and cook for 3-4 minutes on each side, or until golden brown.
10. Serve the sausage and gnocchi with the broccoli and some grated Parmesan cheese.
Cooking Time: 20-25 minutes
Mediterranean Cauliflower Gnocchi Bowl
Savor the flavors of the Mediterranean with this vibrant and nutritious bowl, featuring cauliflower gnocchi tossed in a rich tomato sauce and topped with crumbled feta cheese.
Ingredients:
– 1 head of cauliflower
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1/2 cup whole wheat pasta (or substitute with gluten-free gnocchi)
– 1 can of crushed tomatoes
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Crumbled feta cheese, for garnish
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Rinse the cauliflower and remove leaves and stem. Pulse in a food processor until it resembles rice.
2. In a bowl, combine cauliflower “rice,” flour, Parmesan cheese, egg, salt, and pepper. Mix until a dough forms.
3. Roll out the dough into long ropes and cut into 1-inch pieces.
4. Cook the gnocchi in boiling water for 3-5 minutes or until they float. Drain and set aside.
5. In a large skillet, heat olive oil over medium-low heat. Add crushed tomatoes and simmer for 10-15 minutes, stirring occasionally.
6. To assemble the bowls, place cooked gnocchi on top of tomato sauce, then sprinkle with crumbled feta cheese. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Cauliflower Gnocchi Alfredo with Broccoli
Transform your pasta game with this creative recipe that combines the nutty flavor of cauliflower gnocchi with a rich and creamy alfredo sauce, all topped off with a burst of green broccoli.
Ingredients:
– 1 head of cauliflower
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 garlic clove, minced
– 1/2 cup all-purpose flour
– 1 egg
– Salt and pepper to taste
– 1 cup broccoli florets
– Alfredo sauce (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pulse cauliflower in a food processor until it resembles rice.
3. In a mixing bowl, combine cauliflower “rice,” Parmesan cheese, olive oil, garlic, and flour. Mix well.
4. Add the egg and mix until a dough forms.
5. Roll out the dough to about 1/4 inch thickness. Cut into gnocchi shapes.
6. Cook gnocchi in boiling water for 3-5 minutes or until they float to the surface. Drain and set aside.
7. In a large skillet, heat alfredo sauce over medium heat. Add broccoli florets and cook until tender.
8. Combine cooked gnocchi with alfredo sauce and broccoli. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Cauliflower Gnocchi with Zucchini and Pesto
This recipe combines the flavors of Italy with a creative twist on traditional gnocchi, featuring roasted cauliflower and zucchini tossed with vibrant pesto.
Ingredients:
– 1 head of cauliflower
– 2 medium zucchinis
– 1/4 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg
– Salt, to taste
– Fresh basil leaves, for garnish
– Pesto (homemade or store-bought), about 1/4 cup
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Rinse the cauliflower and zucchinis under cold water, then pat dry.
3. Toss the vegetables with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
4. In a large bowl, combine the roasted cauliflower and zucchini, flour, Parmesan cheese, and egg. Mix well to form a dough.
5. Divide the dough into 4 equal pieces and roll each piece into a long rope.
6. Cut the ropes into 1-inch (2.5 cm) pieces to create gnocchi.
7. Bring a large pot of salted water to a boil. Cook the gnocchi for 3-4 minutes, or until they float to the surface.
8. Toss cooked gnocchi with pesto and garnish with fresh basil leaves.
Cooking Time: 30-40 minutes
Spicy Chipotle Cauliflower Gnocchi
Elevate your pasta game with this unique and flavorful recipe that combines the natural sweetness of cauliflower with the spicy kick of chipotle peppers.
Ingredients:
– 1 head of cauliflower
– 1/4 cup all-purpose flour
– 1/4 cup semolina flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon smoked paprika
– 2 chipotle peppers in adobo sauce, finely chopped
– 2 tablespoons olive oil
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut into florets.
3. Pulse the cauliflower in a food processor until it resembles rice.
4. In a large bowl, combine the cauliflower “rice,” flours, salt, pepper, smoked paprika, and chipotle peppers. Mix well.
5. Gradually add 1/2 cup of water while kneading the mixture until a dough forms.
6. Divide the dough into 4 equal pieces. Roll each piece into a long rope.
7. Cut the ropes into 1-inch pieces to form gnocchi.
8. Cook the gnocchi in boiling salted water for 3-5 minutes or until they float.
9. Serve with olive oil, Parmesan cheese (optional), and your favorite sauce.
Cooking Time: 20-25 minutes
Cauliflower Gnocchi with Roasted Vegetables
Elevate your comfort food game with this innovative and delicious recipe, featuring cauliflower gnocchi tossed with a vibrant medley of roasted vegetables.
Ingredients:
– 1 head of cauliflower
– 1 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg
– Salt, to taste
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large red bell pepper, seeded and sliced
– 2 cloves garlic, minced
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pulse cauliflower in a food processor until it resembles rice.
3. Cook cauliflower “rice” according to package instructions.
4. Mix cooked cauliflower with flour, Parmesan cheese, egg, and salt.
5. Knead dough for 5 minutes. Divide into 4 equal pieces.
6. Roll out each piece into a long rope, then cut into 1-inch pieces (gnocchi).
7. Toss gnocchi with olive oil, sweet potato, carrot, bell pepper, and garlic on a baking sheet. Roast at 425°F for 20-25 minutes or until vegetables are tender.
8. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Summary
Get ready to fall in love with these 20 mouthwatering cauliflower gnocchi recipes! From classic comfort foods like creamy garlic parmesan and brown butter sage, to bold flavors like spicy arrabbiata and buffalo blue cheese, there’s something for everyone. Plus, get creative with international twists like Thai peanut stir-fry or Mediterranean bowls. And don’t forget the indulgent treats like cheesy baked casserole and sun-dried tomato and kale. Whether you’re a vegan, gluten-free, or just looking to mix things up, these recipes are sure to satisfy your cravings.
