Best 3 Cauliflower Gnocchi Recipe By Tasty Recipes
Cauliflower gnocchi is a delicious and healthy alternative to traditional potato gnocchi. Made with a combination of cauliflower, ricotta cheese, and flour, these gnocchi are light and fluffy, with a slightly nutty flavor. They can be boiled, pan-fried, or baked, and can be served with a variety of sauces, from simple butter and sage to creamy pesto or hearty tomato sauce. This article features three tasty recipes for cauliflower gnocchi, each with its own unique flavor profile. The first recipe is for a classic cauliflower gnocchi with a simple butter and sage sauce. The second recipe is for a more flavorful gnocchi with roasted red peppers and pesto sauce. The third recipe is for a baked gnocchi with a creamy tomato sauce and mozzarella cheese. All three recipes are easy to follow and can be made in under an hour, making them perfect for a quick and healthy weeknight meal.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN & CAULIFLOWER GNOCCHI SOUP RECIPE BY TASTY
Here's what you need: olive oil, frozen cauliflower gnocchi, celery stalks, small yellow onion, garlic, shredded carrots, Pacific Foods® Organic Free Range Chicken Broth, freshly ground black pepper, kosher salt, fresh thyme leaf, half & half, baby spinach, chicken, fresh parsley
Provided by Campbell's
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 922 calories, Carbohydrate 85 grams, Fat 47 grams, Fiber 5 grams, Protein 37 grams, Sugar 11 grams
CAULIFLOWER GNOCCHI RECIPE BY TASTY
Here's what you need: cauliflower, all-purpose flour, salt, olive oil, pesto sauce
Provided by Rachel Gaewski
Categories Dinner
Yield 3 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 290 calories, Carbohydrate 51 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, Sugar 6 grams
CAULIFLOWER GNOCCHI
I came up with this cauliflower gnocchi recipe after trying Trader Joe's cauliflower gnocchi. This dish reminds me of cauliflower gratin, especially if you add Parmesan-but the gnocchi are also good on their own.-Ben Rogojan, Seattle, Washington
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place cauliflower in basket. Bring to a boil. Reduce heat; steam, covered, until tender, 8-10 minutes. Drain. When cauliflower is cool enough to handle, wrap in a clean kitchen towel and squeeze dry., Puree ricotta in a food processor until smooth, 20-30 seconds. Add cauliflower and egg yolk; process until smooth. Add 3/4 cup flour and pulse until mixture forms a soft dough, adding additional flour as needed. Divide dough into 4 portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 1/2-in. pieces. , In a large saucepan, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon. Melt butter in a large skillet. Add gnocchi and cook over medium heat until gnocchi start to brown, 3-4 minutes. Garnish with sage, if desired. Serve immediately.
Nutrition Facts : Calories 165 calories, Fat 10g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 486mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
Tips:
- Choose the right cauliflower: Select a large, firm cauliflower head with tightly packed florets. Avoid heads with blemishes or signs of wilting.
- Steam the cauliflower properly: Steaming helps preserve the nutrients and prevent the cauliflower from becoming mushy. Use a steamer basket or colander placed over a pot of boiling water. Steam the cauliflower for 10-12 minutes, or until tender but still firm.
- Mash the cauliflower thoroughly: Use a potato masher or food processor to mash the cauliflower until it resembles fine crumbs. The smoother the cauliflower is mashed, the better the gnocchi will hold together.
- Use the right amount of flour: Too much flour will make the gnocchi tough, while too little will make them fall apart. Add the flour gradually, mixing it in until the dough just comes together. The dough should be slightly sticky, but not too wet.
- Don't overwork the dough: Overworking the dough will make the gnocchi tough. Mix it just until it comes together, then stop. If the dough is too sticky, you can add a little more flour, but be careful not to overwork it.
- Shape the gnocchi properly: The traditional shape of gnocchi is small, oval dumplings. You can shape them by hand or use a gnocchi board. To shape the gnocchi by hand, roll small pieces of dough into ropes, then cut them into 1-inch pieces. Press each piece with a fork to create ridges.
- Cook the gnocchi in boiling water: Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook for 2-3 minutes, or until they float to the top. Remove the gnocchi from the water with a slotted spoon and transfer them to a bowl.
- Serve the gnocchi with your favorite sauce: Gnocchi can be served with a variety of sauces, such as tomato sauce, pesto, or Alfredo sauce. You can also pan-fry them in butter or olive oil until they are golden brown.
Conclusion:
Cauliflower gnocchi is a delicious and versatile dish that is perfect for a weeknight meal. It is a great way to use up leftover cauliflower, and it is also a healthier alternative to traditional potato gnocchi. With a few simple tips, you can make perfect cauliflower gnocchi at home. So next time you're looking for a new and exciting way to enjoy cauliflower, give this recipe a try.
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