This homemade cauliflower gnocchi is tender and pillowy, perfect for pairing with your favourite sauce!
You'll only need cauliflower, salt, and a few other ingredients to make this easy recipe.
Break the cauliflower into florets and steam it until it’s tender.
Transfer the cauliflower to a colander lined with a clean kitchen towel.
Wrap the towel around the cauliflower and squeeze out as much moisture as possible.
Place the cauliflower in your food processor and blend until it’s smooth and paste-like.
Add the flour, starch and salt to the cauliflower and pulse to combine.
Transfer the dough to a floured work surface.
Divide the dough into 3 logs, about ¾-inch thick, then cut each into ½-inch gnocchi with a knife or dough cutter.
Make dents in each gnocchi with a fork, if desired.
Boil 2 quarts of salted water, reduce heat, and add gnocchi. Once they float to the surface, cook for 30 seconds, drain, and let cool.
Heat olive oil in a nonstick pan, add rosemary and boiled gnocchi. Cook until lightly browned and crisp on both sides.
Serve with your desired sauce.