Homemade Cauliflower Gnocchi (Low-Carb & Gluten-Free)
KEY INFO:
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4 (about 10-12 gnocchi per serving)
Difficulty: Moderate
Dietary: Gluten-free, Low-carb, Keto-friendly, Vegetarian
EQUIPMENT NEEDED:
• Large pot
• Food processor
• Clean kitchen towel or cheesecloth
• Non-stick skillet
• Cutting board
• Sharp knife
Alternative tools:
• Potato ricer (instead of food processor)
• Gnocchi board or fork (for ridges)
INGREDIENTS:
For the Gnocchi:
• 1 large cauliflower head (about 2 lbs/900g) or 20 oz frozen cauliflower florets
• 1 cup (120g) gluten-free flour blend or almond flour
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp xanthan gum (if using gluten-free flour)
For Cooking:
• 2 tbsp olive oil
• Salt and pepper to taste
METHOD:
1. Cut cauliflower into florets if using fresh. Steam or boil until fork-tender (about 8 minutes).
2. CRUCIAL STEP: Let cauliflower cool slightly, then wrap in clean kitchen towel and squeeze out as much water as possible.
3. Place squeezed cauliflower in food processor. Pulse until it resembles fine crumbs.
4. Add egg, flour, salt, and xanthan gum (if using). Pulse until mixture forms a sticky dough.
5. Divide dough into 4 portions. Roll each into 1-inch thick ropes on a floured surface.
6. Cut ropes into 1-inch pieces. Optional: Roll each piece on a fork to create ridges.
7. Heat olive oil in non-stick skillet over medium-high heat.
8. Cook gnocchi in batches for 2-3 minutes per side until golden brown.
CRUCIAL TIPS:
• Remove ALL excess water from cauliflower – this is non-negotiable
• Don’t overcrowd the pan when cooking
• If dough is too sticky, add flour 1 tablespoon at a time
• Don’t overwork the dough or gnocchi will become tough
STORAGE & SCALING:
• Freeze uncooked gnocchi on baking sheet, then transfer to freezer bag
• Cook straight from frozen – add 1-2 minutes to cooking time
• Recipe doubles easily; ensure thorough water removal when scaling up
COMMON MISTAKES:
• Skipping water removal step
• Overcrowding the pan
• Adding too much flour
• Overworking the dough
VARIATIONS:
• Pan-fry with sage and brown butter
• Toss with your favorite pasta sauce
• Add garlic powder and Parmesan to dough
• Air fry at 400°F/200°C for 10-12 minutes
I hope these clear, step-by-step instructions help you create perfect cauliflower gnocchi every time. Remember, patience during the water-removal step is key to success!
