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Cauliflower Gnocchi (Trader Joe's Copycat!)
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Make your own gluten-free cauliflower gnocchi with just five ingredients. Serve it in soup, with sauce, or sautéed in olive oil for a delicious Italian meal.
Ingredients:
  • Suggested Toppings:
  • 4 cups cauliflower florets (14 ounces)
  • 1/2 teaspoon sea salt
  • 3 tablespoons olive oil, divided
  • 1/2 cup cassava flour ( 2 3/4 ounce, 78g)
  • 1/4 cup potato starch (1 1/4 ounce, 39g)
  • Parmesan cheese (omit for vegan version)
  • Fresh chopped parsley
  • Fried sage leaves
Instructions:
  • Steam the cauliflower: Fill a medium pot with 2 inches of water and bring to a simmer. Place the cauliflower florets in a steamer basket over the pot, cover, and steam for 10 to 13 minutes until fork tender.
  • Wrap the steamed cauliflower in a cheesecloth or kitchen towel. Squeeze firmly to remove excess moisture, aiming for about 3/4 cup of water. You should end up with approximately 1 1/4 cups of squeezed cauliflower.
  • Blend the cauliflower, sea salt, and 2 tbsp olive oil in a food processor until smooth with a silky texture when pinched between your fingers, approximately for 30 seconds, stopping to scrape the sides as necessary. Pulse for an additional 5 seconds to finish.
  • Prepare the dough: Combine potato starch and cassava flour in a medium bowl. Mix in pureed cauliflower using a fork until starches are blended. Gently knead the dough until smooth and able to be rolled out. Avoid overworking it.
  • Shape the gnocchi: Divide the dough into 8 equal parts and gently roll each piece into a 2 1/2 inch log that is 3/4 inch thick. Cut each log into 3/4 inch pieces. To create a ribbed pattern, roll the gnocchi over the back of a fork or gnocchi board.
  • Cook the gnocchi in boiling salted water until they float, about 3 minutes. Drain and transfer to a lightly oiled sheet pan. Add directly to soup or sauce.
  • To make crispy gnocchi, heat a tablespoon of olive oil in a large nonstick sauté pan over medium heat. Cook the gnocchi in a single layer without touching each other until both sides are golden brown, about 5 to 7 minutes. Repeat with remaining gnocchi until all are cooked.
  • Presentation: Place the crispy gnocchi into a bowl and sprinkle with salt and pepper, then top with your choice of Parmesan cheese and sage leaves for extra flavor.

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