I love gnocchi. This cauliflower gnocchi is straight forward and great to make, freeze and have for those nights when making dinner feels like a burden. I love to air fry my gnocchi for a lightly crunchy exterior and soft interior but you can bake or boil it too.
It’s grain and egg free! Making gnocchi is like playing with playdo!
Cauliflower Gnocci
Ingredients
1 small to medium head of cauliflower, (about 730 grams), outer green leaves removed, washed and steamed
1 tsp Himalayan pink salt
3 tbs extra virgin olive oil
110 grams of organic cassava flour
82 grams organic potato flour
1 tsp garlic powder (optional)
Method
Trim the outer, green leaves off of a head of cauliflower. Wash, drain and air dry. Cut into smaller heads and steam until soft. Allow to drain and cool. Place the cauliflower in a clean tea towel and squeeze out the excess water. Add the cauliflower to the jug of a high speed blender.
Repeat until you have saueezed the water out of all the cauliflower. Add the oil to the jug and blend until smooth.
Scrape the cauliflower out of the blender jug and put in a medium sized bowl. Add the cassava and potato flours, salt and garlic powder. Mix until you have a dough and knead until smooth and uniform. Make four, equal sized balls. Shape into a log and roll with your hands until you have a long log about the thickness of your thumb. Cut in to one inch pieces and take a fork and press down on each side to make ridges. Set aside.
Carefully store in flat, plastic bags laying the gnocchi side by side and layered with a piece of baking paper between each layer. Freeze flat.
When you are ready to cook, take out what you need form the freezer. 200 grams makes an average size serving. Air fry for 14 minutes or boil for several minutes until the gnocchi rises to the top of the pot. Serve with your favourite sauce.