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Introduction
The origins of gnocchi can be traced back to the Middle Eastern semolina dumplings that later inspired the Italians to craft their own beloved potato-based version. While the classic potato gnocchi remains a beloved comfort food across Italy, this innovative cauliflower variation offers a lighter, lower-carb alternative that has taken the culinary world by storm in recent years. Embracing cauliflower's remarkable versatility, these vibrant gnocchi celebrate the cruciferous vegetable in a delightfully unexpected way, allowing health-conscious diners to enjoy the nostalgic flavors of their childhood without compromise.
Ingredients
• 1 head cauliflower (about 2 lbs), cut into florets
• 1 cup all-purpose flour, plus more for rolling
• 1/2 cup grated parmesan cheese
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2 large eggs, lightly beaten
• 2 tbsp water
• 2 tbsp olive oil or butter, for pan-frying (if desired)
Step 1:
Cut the cauliflower into small florets and pulse in a food processor or grate using a box grater until it resembles a coarse texture, similar to rice.
Step 2:
Using a potato ricer or food mill, press the grated cauliflower to remove as much moisture as possible.
Step 3:
In a large mixing bowl, combine the drained cauliflower, 1 cup all-purpose flour (or gluten-free flour blend), 1/2 cup grated parmesan cheese, 1 tsp salt, and 1/4 tsp ground black pepper. Mix well.
Step 4:
Make a well in the center of the mixture and pour in 2 lightly beaten eggs and 2 tbsp water. Using a fork or your hands, gradually incorporate the wet ingredients into the dry ingredients until a dough forms.
Step 5:
Lightly flour a clean work surface and turn out the dough. Knead briefly until smooth and shape into a ball.
Step 6:
Cut the dough into 8 equal pieces. Roll each piece into a rope about 1/2-inch thick, then cut into 1-inch pieces to form the gnocchi dumplings.
Step 7:
To cook, bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water and cook for 2-3 minutes, until they float to the surface. Drain and serve with desired sauce or toppings.
Step 8:
Alternatively, pan-fry the gnocchi in 2 tbsp olive oil or butter over medium-high heat for 2-3 minutes per side, until golden brown.
Q: Can I make the gnocchi ahead of time?
A: Yes, you can prepare the gnocchi dough and shape the dumplings up to 1 day in advance. Store them on a baking sheet in the refrigerator until ready to cook.
Q: Is it necessary to use a potato ricer or food mill?
A: Using a potato ricer or food mill helps remove excess moisture from the cauliflower, which is crucial for achieving the right texture. However, you can also use a clean kitchen towel or cheesecloth to wring out the excess moisture if you don't have those tools.
Q: Can I freeze these cauliflower gnocchi?
A: Yes, these gnocchi can be frozen before cooking. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag. They can be frozen for up to 3 months.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• Use fresh parmesan cheese for best flavor.
• Squeeze out any excess moisture from the cauliflower for best texture.
• Can be boiled or pan-fried to serve. Add desired sauces or toppings.
• Contains eggs and wheat flour. Can be made gluten-free.
Serve warm, with desired sauces, toppings, or side dishes. Can be topped with marinara sauce, pesto, browned butter, or simply parmesan cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, boil or pan-fry until heated through.
Prepare the cauliflower rice and dough while bringing a pot of water to a boil for cooking. If pan-frying, cook the gnocchi in batches to avoid overcrowding.
- Squeeze out as much moisture as possible from the cauliflower for the best texture.
- Don't overwork the dough, or the gnocchi may become tough.
- Chill the formed gnocchi for 30 minutes before cooking for a firmer texture.
For a vegan version, substitute the eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). For added flavor, mix in sautéed garlic or herbs into the dough.
Pairs well with light red wines like Pinot Noir or Chianti. Can also be served with a crisp white wine like Sauvignon Blanc or a light beer.
Best made in the fall or winter when cauliflower is in season, but can be enjoyed year-round.
Contains eggs and wheat flour (can be made gluten-free by substituting a gluten-free flour blend). Parmesan cheese contains milk.
