Cauliflower Gnocchi

June 10, 2019

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We’ve watched our favorite recipe bloggers post shots and saucy stories about the myriad ways that cauliflower gnocchi can miraculously rescue you from the enslavement of pasta cravings. We don’t know about that, but we do know that a homemade version of cauliflower gnocchi tastes fresher, crisps up far more easily than a frozen version, and is a real food, grain-free, gluten-free way to scratch a pasta itch.  

Gnocchi can seem like an intimidating recipe to make from scratch, but it's not complicated. Our vegan, Primal/paleo cauliflower gnocchi can be made with ingredients you likely have on hand in your kitchen and the addition of some fresh sage leaves. Serve your cauliflower gnocchi with marinara sauce and parmesan cheese, if desired, or try our vegan version without dairy flavored simply with fried sage leaves, lemon zest, and Primal Kitchen Avocado Oil.

Our four-step process makes it easy to master making fresh gnocchi. See below for the full recipe.

  1. Boil the cauliflower and potatoes, taking care to remove excess water, then run the cooked potatoes through a ricer or food mill and mash the cauliflower.
  2. Create the gnocchi dough: Mix the cauliflower and potatoes with cassava flour, salt, and avocado oil. Take care not to over-mix the dough.
  3. Flatten the dough into a large circle on a floured surface, and roll it into a long snake-like shape. Cut the gnocchi into 1/2-inch pieces and place on a flour-dusted sheet pan.
  4. Pan fry the gnocchi until browned; fry fresh sage leaves in oil and serve with cauliflower gnocchi and fresh lemon zest.

    Nutritional information calculated using Cronometer.


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