Real-food Instagram foodie accounts have been showcasing frozen, prefab cauliflower gnocchi a lot lately. We’ve watched our favorite recipe bloggers post shots and saucy stories about the myriad ways this pasta stand-in can miraculously rescue you from the enslavement of cravings. We don’t know about all 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, and gluten-free way to scratch a pasta itch.
Gnocchi can seem like an intimidating recipe to make from scratch, but it's actually not complicated. Our vegan, Primal/paleo cauliflower gnocchi can be made with ingredients you likely have on hand in your kitchen (probably with the exception of 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 Extra Virgin Avocado Oil.
Our four-step process makes it easy to master making fresh gnocchi:
- 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
- Create the gnocchi dough: Mix the cauliflower and potatoes with cassava flour, salt, and avocado oil. Take care not to over mix the dough
- Flatten the dough into a large circle on a floured surface, and roll into a long snake-like shape. Cut the gnocchi into 1/2-inch pieces and place on a flour-dusted sheet pan
- Pan fry the gnocchi until browned; fry fresh sage leaves in oil and serve with cauliflower gnocchi and fresh lemon zest.
Time: 75 minutes
- 2 small russet potatoes
- 1 head cauliflower
- 3 tablespoons cassava flour, plus more for dusting
- ¾ teaspoon Himalayan salt
- 4 tablespoons Primal Kitchen Extra Virgin Avocado Oil
- 6–7 fresh sage leaves
- ½ teaspoon lemon zest
- Peel and cut potatoes into 2-inch pieces. Place in a large bowl filled with water to remove excess starch. Allow to sit for 5–10 minutes before removing from water.
- Remove the green exterior leaves from the cauliflower. Use a sharp knife to cut away the core of the cauliflower. Cut any large pieces of cauliflower into smaller florets. Steam cauliflower florets until tender, about 5–7 minutes.
- Place cooked cauliflower into a food processor or high-speed blender and pulse until relatively smooth (no big unprocessed pieces left).
- Place cauliflower in a large piece of cheesecloth or a clean kitchen towel, and squeeze out any excess moisture.
- Boil potatoes until fork tender, about 15–17 minutes. Drain potatoes. Using a potato ricer or food mill, rice potatoes into a large bowl.
- Add cauliflower, and mix until just combined. Add cassava flour, salt, and 2 tablespoons avocado oil. Mix until it comes together like a dough.
- If the dough isn’t coming together, add a bit more cassava flour and a bit more avocado oil until it does.
- Take care not to over-mix the dough. Working the dough too much will give the gnocchi a gummy texture.
- Flour a clean surface with cassava flour, and place gnocchi dough in the center.
- Using your hands, shape the dough into a ball, then start to flatten it out. Divide the dough into quarters. Roll each quarter into a long snake-like shape. Cut the dough into ½-inch pieces, and repeat until you’ve cut all of the gnocchi. Place pieces of cut gnocchi on a sheet pan dusted with extra cassava flour.
- Heat a cast-iron skillet over medium-high heat. Add 2 tablespoons avocado oil.
- Place gnocchi into skillet and pan fry until browned, about 2 minutes per side.
- Remove gnocchi to drain on paper towels.
- Add 1 more tablespoon avocado oil to the hot skillet. Fry sage leaves in oil, about 2 minutes, or until crispy. Remove leaves and drain on a paper towel.
- Plate the gnocchi. Add a few fried sage leaves, lemon zest, and additional salt, if desired. Enjoy!
Nutritional Info (per serving):
Carbs: 29 grams
Net Carbs: 23 grams
Fat: 15 grams
Protein: 5.5 grams
Nutritional information calculated using Cronometer.
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