Cauliflower Gnocchi
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- ½small head cauliflower (about 8 ounces)
- 1medium russet potato (about 8 ounces)
- ¾cup all-purpose flour (about 4 ounces), plus more for dusting
- ½teaspoon kosher salt
- 1large egg yolk
- Extra-virgin olive oil, for greasing
- ½cup unsalted butter (1 stick)
- 2tablespoons drained capers
- Kosher salt and black pepper
- 1cup thinly sliced radishes (about 4 ounces)
- 2tablespoons fresh lemon juice
- Chopped chives, for garnish
For the Gnocchi
For the Assembly
Nutritional analysis per serving (4 servings)
404 calories; 28 grams fat; 15 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 6 grams protein; 522 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Press roasted cauliflower and potato through a ricer onto a clean work surface. Sprinkle ¾ 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.
- Step 3
Bring a large pot of water to a boil. Meanwhile, working with one piece of dough at a time, roll into a ¾-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.
- Step 4
Add half the gnocchi to boiling water and cook until they start to float, then simmer just until puffed and cooked through, 1½ 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.
- Step 5
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.
Private Notes
Comments
To save time, Trader Joe’s sells a fantastic frozen cauliflower gnocchi. It’s plain, no sauce on it, and browns and crisps well in a pan as it defrosts, saving having make it from scratch and having to boil before browning.
I had the same issue of too much moisture. Added easily twice as much flour and just knew the outcome would be bad. When I normally make gnocchi I don't wrap the potato in foil and after baking/ricing I let it sit in the oven where the residual heat dries it out some. I did the drying step here but the cauliflower remained far too wet...I think I will roast it uncovered on a baking sheet next time.
First time I made gnocchi and it was great fun! I didn't have tin foil, so I chopped up the potatoes and cauliflower into 1/2 to 1 inch pieces and roasted them at 450 for 20 minutes. I also didn't have a ricer, so I threw them in the food processor and pulsed until they looked...riced. Followed the directions much more closely after that, only exception being I used only half the butter (was plenty to coat and cook gnocchi), and cooked all gnocchi at the same time. Really tasty!
Ricing the potatoes went easily. The cauliflower, on the other hand, was a problem. I added lots of extra chopping to the cauliflower before ricing it, but it was still a battle. Too many stems? The gnocchi wore good, although chunky, but I'm not sure I'd attempt this recipe again.
I agree with the other comments about the dough being too wet. It took a looot of extra flour to get the right consistency. This recipe took quite a lot of time and made a mess... overall, wouldn't make it again.
This is a great base recipe to improvise with. I roasted 2 lbs cauliflower floret and 1 large potato on separate sheets until soft. I removed half the cauliflower and returned the rest to the oven to brown. I processed the cauliflower, potato, salt and flour (it took more like 1.5 cups), to make the dough. I boiled them, then sautéed them in olive oil. I made basil pesto and tossed it all with the browned cauliflower. Topped with cherry tomatoes from my garden. Amazing.
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