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Gluten-Free Cauliflower Gnocchi Recipe

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  • Author: Lily
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 3 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This easy gluten-free cauliflower gnocchi recipe uses just five ingredients and can be cooked in the oven, air fryer, or on the stovetop. It’s a healthier alternative to traditional pasta gnocchi, featuring a soft and tender texture with a lightly crispy exterior when baked or pan-fried. Perfect for a low-gluten diet and customizable with your favorite sauces.

Ingredients

Main Ingredients

  • 15 ounces cauliflower florets (about 4 cups or 1 medium head)
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil
  • ½ cup (60-65 grams) cassava flour or gluten-free oat flour
  • 4 tablespoons (45-48 grams) potato starch
  • Optional – ½ teaspoon garlic powder

Instructions

  1. Steam the Cauliflower: Place cauliflower and ¼ cup water in a large saucepan. Bring to a boil over medium heat, then cover and cook for 7 to 9 minutes until tender. Stir occasionally. Alternatively, microwave for 3-4 minutes until soft.
  2. Drain and Dry: Drain cauliflower thoroughly and let it sit in a strainer for a few minutes. Remove excess water by squeezing it through a cheesecloth or thin towel to extract about ¾ cup of liquid. Set aside to cool.
  3. Make Cauliflower Puree: In a blender or food processor, blend the cauliflower until riced. Add salt and olive oil, then blend again until a smooth puree forms.
  4. Mix Dry Ingredients: In a large bowl, combine the cassava flour, potato starch, and optional garlic powder.
  5. Combine Dough: Add the cauliflower puree to the dry ingredients in the blender and blend just until combined. Avoid overmixing to keep the texture light.
  6. Knead and Chill Dough: Transfer the batter to a clean bowl and gently knead into a soft dough ball. Refrigerate the dough for 15-20 minutes to firm up.
  7. Shape Gnocchi: Divide dough into four equal pieces. On a floured surface, roll each piece into a 6-inch log. Cut logs into ¾ to 1-inch pieces. Optionally, press each piece against the back of a fork to create ridges.
  8. Cook Gnocchi (Choose Method):
    • Oven: Preheat to 400°F (200°C). Spread gnocchi on a greased or parchment-lined sheet, drizzle with olive oil, and sprinkle with salt. Bake 20-25 minutes, turning halfway, until golden and crisp.
    • Air Fryer: Preheat to 400°F. Arrange gnocchi on the air fryer basket sprayed with oil. Air fry 8-10 minutes, flipping and spraying once halfway through.
    • Boiling: Boil 6 cups salted water (½ teaspoon salt). Cook gnocchi in batches until they float (2-3 minutes). Remove with slotted spoon.
  9. Optional Pan-Fry After Boiling: To add crispiness after boiling, sauté boiled gnocchi in olive oil or butter until golden and slightly crisp, avoiding sticking.
  10. Serve: Simmer cooked gnocchi in your choice of sauce for 5 minutes. Serve topped with grated Parmesan cheese.

Notes

  • Ingredient Tip: Cassava flour works best for gluten-free flour options, but oat flour or gluten-free 1:1 flour can be used. For softer gnocchi with oat flour, add 1 tablespoon tapioca starch for better binding.
  • Storage: Store cooked gnocchi in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or a sauté pan with a little oil.

Find it online: https://dishmelt.com/gluten-free-cauliflower-gnocchi-recipe/