Description
Light and pillowy homemade cauliflower gnocchi made from simple ingredients like cauliflower, eggs, and flour. These versatile dumplings can be boiled for a soft texture or pan-seared in butter for a golden crust, then paired with your favorite sauce for a comforting Italian-inspired meal.
Ingredients
1 lb cauliflower florets
2 eggs
4 cups all-purpose flour, divided
1 tsp salt
1 tsp pepper
3 tbsp butter
2 sprigs fresh rosemary (optional)
Instructions
- Boil cauliflower florets for 15 minutes until very soft. Drain and cool completely.
- Mash or puree cauliflower until smooth.
- Bring a large pot of salted water to a boil.
- In a bowl, mix cauliflower, eggs, flour, salt, and pepper until a dough forms.
- Knead on a floured surface for 3–4 minutes, adding flour if needed. Shape into a ball and divide into 4 pieces.
- Working with one piece at a time, roll into 3/4-inch thick ropes and cut into 1/2-inch pieces.
- Drop gnocchi into boiling water. Stir gently and cook until they float, then cook 1 more minute.
- Drain and serve with melted butter, or pan-fry in butter with rosemary for 5 minutes until golden.
- Serve warm with desired sauce.
Notes
Toss with caramelized onions for extra sweetness.
Serve with marinara, pesto, Alfredo, or bechamel for variety.
Pan-fry with thyme or sage for extra flavor.
Freeze uncooked gnocchi on a tray, then cook from frozen.
Add Parmesan or Pecorino Romano to the dough for richness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Boiling, Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 95mg
