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–+ servings
cauliflower dough cut into gnocchi.

Homemade Cauliflower Gnocchi

While Trader Joe's cauliflower gnocchi is famous, this cauliflower gnocchi is just better. It's soft and pillowy, doesn't get gummy, and is completely plant-based. You can make it right away or freeze it for later. This recipe makes enough for about 8 ounces of sauce, so use whatever pasta sauce calls to you.
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 1 hour
Servings: 3

Equipment

Ingredients

  • 3 cups (300g) cauliflower, chopped
  • 1 tablespoon Diamond Crystal kosher salt, for boiling
  • 2 cups (280g) all-purpose flour
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 tablespoon xanthan gum
  • 1/4 cup (35g) all-purpose flour, for shaping and dusting

Instructions 

  1. Chop up 300 grams of cauliflower into bite-sized pieces.
  2. Bring a large pot of water to a boil and season with 1 tablespoon of kosher salt. Add the chopped cauliflower and cook for 7–8 minutes, or until fork-tender.
  3. Use a slotted spoon to add the cooked cauliflower to a small blender. Add 2 tablespoons of the salted water from the pot. Carefully blend until smooth. (Note that you shouldn’t blend it in a blender while it’s too warm, that could cause a pressure explosion!)
  4. In a large bowl, mix together 280 grams of all-purpose flour, 1 teaspoon kosher salt, and 1 tablespoon xanthan gum until combined. Pour the cauliflower purée into the center.
  5. Use a spatula, then your hands, to mix this into a shaggy dough. Wrap the dough in cling wrap and let it rest in the fridge for 20-30 minutes.
  6. Set 35 grams of flour to the side for dusting and rolling. Once the dough has rested, knead it for a minute or so on a floured surface until it’s a smooth ball. Use a bench scraper to divide the dough into 8 pieces then roll each piece out into 1 cm thick logs. Use the bench scraper to cut down the logs until you have 1 cm square gnocchi pieces. Use the flour to dust liberally throughout this whole process. When you are finished, dust the gnocchi with any leftover flour so they don't stick.
  7. Now you can either freeze the gnocchi in a ziploc bag for future use, or cook it immediately.
  8. To cook the gnocchi, bring a large pot of water to a boil and season it liberally with salt. Add the gnocchi in two batches, boiling for 3-5 minutes, or until they float to the top.
  9. Transfer them to a pan over low heat, then mix in whatever sauce you would like. This recipe makes enough for 8 ounces of sauce, I recommend pesto or marinara.
  10. Serve warm!
Serving: 225gCalories: 366kcalCarbohydrates: 77gProtein: 12gFat: 1g