2 Ingredient Cauliflower Gnocchi Recipe (Gluten-Free, Grain-Free) (Edit recipe)

Is there anything cauliflower can't do? These days, the veggie that was once your childhood nemesis is now the most versatile food in your fridge. From cauliflower pizza crusts, to cauliflower rice, cauliflower comes in all forms. And now, teaming up with the power of cassava flour, there's even cauliflower gnocchi. Striking the perfect balance of flavor and texture, this lower carb, gluten, grain and nut-free gnocchi recipe is going to revolutionize your Italian food dreams. We recommend you make this one ASAP! Whether drizzled in extra virgin olive oil or dressed with a sprightly green pesto, these cauliflower gnocchi are the pillowy things dreams are made of. Otto’s cassava flour remix of this popular dish is brimming with comfort-food flavor. For an irresistible twist on traditional gnocchi, pan-sear cooked gnocchi until golden for a crisp yet fluffy texture that will persuade you to double your next batch. For a quick mid-week meal pop uncooked frozen cauliflower gnocchi right into your heated and lightly oiled pan. Once soft and cooked all the way through, coat with your favorite sauce and enjoy! (Recipe adapted from @LilSipper)

10 minutes

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	202
Fat:	0 g
Carbohydrates:	48 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	37 mg
Fiber:	7 g
Sugars:	1 g
Calculated per serving.

by Otto's Naturals

View original recipe

Serves: 2

Ingredients

2 cups Cauliflower Rice (click for recipe), (frozen) OR or 2 ½ c frozen cauliflower florets
3/4 - 1 cup Cassava Flour, (Otto's Naturals - Cassava flour)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Put a large pot of salted water on to boil
Steam cauliflower according to package directions, then pureed in a blender. This should produce 1 cup of pureed cauliflower. Note: Frozen Cauliflower is lumpy stuff so it’s hard to get an even cup. It’s totally expected that the cauliflower will peek out above the top of your measuring cup!
Combine the warm cauliflower puree with the cassava flour to make a dough. Note: ¾ cup will produce a more delicate dough to roll out but the pillowy-est gnocchi. 1 Cup will make the dough easier to roll out and produce a little milder cauliflower taste, but firmer gnocchi.
Knead with your hands until they dough is fully incorporated and makes a large soft dough ball.
Break off pieces the size of a clementine and form into a ball.
Take the ball and with the palms of your hands roll out on your countertop until it produces a log about ½” in diameter.
Cut the dough into 1” long pieces.
Once all the dough is rolled out and cut, drop them into the boiling water in batches. The gnocchi will float to the top when done. Remove and drain. Either combine with your favorite sauce or give it a light pan fry with your favorite cooking oil or butter. Or both!