Best 6 Cauliflower Gnocchi Recipes

CHEESY BAKED CAULIFLOWER GNOCCHI

Steps:

• Preheat oven to 450 degrees F.
• Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic, crushed red pepper, salt, and oregano and cook, stirring throughout, 2 minutes. Add kale a handful at a time, stirring occasionally, until wilted, about 2 minutes. Stir in tomatoes and balsamic vinegar. Bring just to a boil; remove from heat.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add gnocchi and cook until tender, about 2 minutes. Drain and add to tomato sauce mixture. Add 2 tablespoons Parmesan, stirring to combine, about 1 minute. Transfer to an 8x8-inch baking dish. Top with mozzarella and remaining Parmesan.
• Bake until cheese is golden brown and mixture is bubbling, about 15 minutes.

CAULIFLOWER GNOCCHI RECIPE BY TASTY

Steps:

• Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.
• Transfer the cauliflower to a clean dish towel and squeeze the excess water into a bowl.
• Transfer the squeezed cauliflower to a food processor. Add the flour, salt, and olive oil and pulse until the dough forms a ball.
• Transfer the dough to a lightly floured surface and knead for 3-4 minutes, or until the dough bounces back when poked.
• Shape the dough into a ball, then cut into 4 equal pieces.
• Working 1 piece at a time, cut in half again, then roll out a rope about 6 inches (3-cm) long and 1 inch (2-cm) wide. Slice each rope into ½-inch (1-cm) pieces.
• Roll each piece along the back of a fork to create a line pattern.
• Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 3-5 minutes, then remove with a slotted spoon.
• Toss the gnocchi with pesto sauce and serve immediately.
• Enjoy!

CHICKEN & CAULIFLOWER GNOCCHI SOUP RECIPE BY TASTY

Steps:

• Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the frozen cauliflower gnocchi. Sauté until they begin to turn golden brown, about 4 minutes. Remove the gnocchi from the pan and set aside.
• In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the celery, onion, and garlic, and sauté until tender, about 5 minutes.
• Add the carrots and Pacific Foods® Organic Free Range Chicken Broth and bring to a boil. Reduce heat to medium-low and add the pepper, salt, thyme, half-and-half, spinach, and chicken. Simmer until the spinach is wilted and chicken is warmed through, about 10 minutes.
• Add the gnocchi to the soup and stir to combine.
• Ladle the soup into serving bowls and garnish with parsley.
• Enjoy!

CAULIFLOWER GNOCCHI WITH PESTO AND SUN DRIED TOMATOES

Steps:

• Bring a large pot of water to a boil and season with kosher salt. Add cauliflower gnocchi and cook for 2 minutes. Reserve 1/4 cup cooking liquid. Drain gnocchi well.
• Heat olive oil in a 12-inch nonstick skillet over medium heat. Add gnocchi in a single layer and cook for 3 minutes. Stir gently to turn the gnocchi onto their other side. Cook 2 more minutes. Reduce heat to low. Add the reserved cooking liquid, then pesto, sun dried tomatoes, and lemon juice. Stir very gently to combine and coat the gnocchi. Remove from heat.
• Serve immediately topped with almonds and Parmesan cheese.

CAULIFLOWER GNOCCHI

Steps:

• Make the gnocchi: Heat oven to 450 degrees. Wrap cauliflower and potato separately in aluminum foil. Roast on a baking sheet until tender, 1 hour. Unwrap and let cool slightly. Cut cauliflower into 4 equal pieces and transfer to a large bowl. Halve potato lengthwise and scoop out flesh into bowl; discard skin.
• Press roasted cauliflower and potato through a ricer onto a clean work surface. Sprinkle 3/4 cup flour and the salt evenly on top and set the yolk on the vegetables. Using a bench scraper or long side of a metal spatula, cut into the mixture, folding over and blending in the flour and yolk into the riced cauliflower mixture, until well incorporated, dusting work surface with flour occasionally to prevent sticking. Gather mixture into a ball and gently knead a few times to form a soft dough. Cut into 2 equal pieces.
• Bring a large pot of water to a boil. Meanwhile, working with one piece of dough at a time, roll into a 3/4-inch-thick log that is about 24 inches long. Using a sharp knife, cut into 1-inch pieces and transfer gnocchi to a lightly floured baking sheet. Repeat with remaining dough.
• Add half the gnocchi to boiling water and cook until they start to float, then simmer just until puffed and cooked through, 1 1/2 to 2 minutes longer. (Do pay attention: If the gnocchi are boiled too long, they will start to disintegrate.) Using a spider or slotted spoon, transfer gnocchi to an oiled baking sheet and roll to generously coat in oil to prevent gnocchi from sticking to one another. Repeat with remaining gnocchi.
• In a large nonstick skillet, melt 4 tablespoons butter over medium heat. Add half the gnocchi and half the capers and season with salt and pepper. Cook, stirring occasionally, until gnocchi is golden and crispy, about 5 minutes. Stir in half of radishes and half of lemon juice (it may splatter). Divide in 2 shallow bowls and top with chives. Repeat with remaining butter, gnocchi, capers, radishes, lemon juice and chives.

GNOCCHI AND CAULIFLOWER PICCATA

Steps:

• In a large skillet, melt 2 tablespoons of the butter in the olive oil over medium heat. Add the cauliflower and a pinch of salt and cook, stirring occasionally, until browned in spots and barely softened, about 5 minutes. Add the 2 tablespoons broth, cover and cook until the broth is evaporated and the cauliflower is crisp-tender, about 2 minutes. Using a slotted spoon, transfer the cauliflower to a bowl.
• Add 2 tablespoons of the butter to the skillet. Once melted, add the gnocchi and cook over high heat, stirring occasionally, until lightly browned on the outside, about 3 minutes. Add the garlic and shallots and cook, stirring, until softened and the gnocchi are crisp on the outside, about 2 minutes.
• Add the reserved cauliflower to the gnocchi, then stir in the lemon juice, capers, red pepper flakes and the remaining 1/3 cup of broth and 2 tablespoons of butter. Cook, stirring gently, until the gnocchi and cauliflower are coated in the sauce, 2 to 3 minutes. Stir in the parsley and season with salt and pepper. Serve.