- Total Time: 45 mins
- Hands-on Time: 40 mins
- Makes: 2 servings
Have a Sunday fun-day and learn to make gluten-free cauliflower gnocchi that will rival Trader Joe’s! Ours is made with chickpea flour and arrowroot starch, with our Pepper & More seasoning giving it all the flavor it needs. With a few simple ingredients and not much time, this cauliflower gnocchi recipe makes a fun meal-prep dish worthy of all your favorite toppings — and none!
- 1 1/2 teaspoons Simply Organic Spice Right Pepper and More 2.2 oz.
- 4 cups cauliflower florets
- 1 egg yolk
- 1/4 cup garbanzo bean (chickpea) flour
- 1/4 cup arrowroot starch
- 1/4 teaspoon sea or pink Himalayan salt
- 1 tablespoon olive or avocado oil
- 1 tablespoon unsalted butter
- Grated parmesan cheese
1. In a large pot, add 2 inches of water, set a steamer basket inside, cover and bring to a simmer over medium-high heat. Add cauliflower to basket, cover, and steam for about 10 minutes, until fork tender.
2. Transfer cauliflower to a kitchen towel and let cool slightly, then gather corners of towel and squeeze liquid from steamed cauliflower. (This should yield ½ to ¾ cup of liquid. Discard liquid.
3. In a food processor, place cauliflower and egg yolk and purée for about 2 minutes, scraping side of bowl every 10 to 15 seconds, until mixture is very smooth.
4. Transfer mixture to a large bowl. Sift flour and arrowroot over cauliflower, then sprinkle Spice Right Pepper and More and salt over top. Gently combine with a fork just until no pockets of dry flour remain. Lightly press mixture together.
5. Lightly dust a work surface with chickpea flour and gently knead dough 4 to 5 times, until dough is slightly sticky and smooth. Lightly dust a baking sheet with chickpea flour.
6. Cut dough into 4 pieces, then roll each piece into a 5- to 6-inch long, ¾-inch thick rope, then cut ropes into ¾-inch-long pieces. To form ridges and indentation, use your thumb to press each piece of dough crossways against the tines (using the back side) of a fork, then roll down and off the fork. Place gnocchi pieces on prepared baking sheet and repeat with remaining dough.
7. In a medium pot, bring salted water to a low boil. Gently add half of the gnocchi and cook for about 2 minutes, until gnocchi float to the top. Using a spider or slotted spoon, transfer gnocchi to a plate. Repeat with remaining gnocchi.
8. Serve gnocchi with your favorite sauce, or sauté according to following directions.
1. In a large nonstick skillet, heat olive oil and butter over medium-high heat. Add boiled gnocchi and cook 4 to 5 minutes, until golden brown; season with salt and pepper to taste.
2. Serve sautéed gnocchi with grated Parmesan.