This Scratch Made Cauliflower Gnocchi most certainly fits that bill! Made with only 3 ingredients, this Scratch Made Cauliflower Gnocchi is fun, versatile and packed with nutrition, making it the perfect addition to any meal! Want to throw some in a soup? Whip up your famous Italian style sauce? Eat them directly out of the pot?
The secret to my Scratch Made Cauliflower Gnocchi is the double cook method. First, you boil them to make sure they are fully cooked through. Then, into the air fryer or skillet they go to give you that light crisp that contrasts so nicely with the soft, dumpling interior.
At first glance, this recipe might seem somewhat intimidating but, once you get the hang of it, it’s really quite quick and simple. Plus, you can make a big batch all at once and freeze some for later! So, no, I don’t want to share my pasta or my gnocchi with that guy. In fairness, though, it’s not entirely personal.
Scratch made Cauliflower Gnocchi
- 1 head cauliflower about 5 cups chopped florets
- 1 teaspoon salt
- ½ cup and 1 tablespoon 9 tablespoons all purpose flour, plus additional for hands and work surface
- STEP 1Remove stem and leaves from cauliflower and chop into florets
- STEP 2Bring a pot of water to a boil and add cauliflower. Boil until very tender, about 5-7 minutes
- STEP 3Once cauliflower is very tender, drain and remove it to a food processor. Pulse until cauliflower is finely ground
- STEP 4Add salt and flour to the food processor and pulse until mixture forms a dough like substance. Note that it will still be quite sticky
- STEP 5Sprinkle some flour on a clean work surface and onto your hands then remove dough to floured surface. Knead a few times then roll dough into a long rope
- STEP 6Slice dough into small pieces, each about the size of a quarter. For reference, I usually make between 30-35 gnocchi per batch
- STEP 7If desired, use a fork to flatten each gnocchi slightly and to give it the classic texture marks
- STEP 8Refill your pot with water and bring it to a boil. Add gnocchi in batches small enough that they do not crowd each other in the pot (for me this is usually 3 batches)
- STEP 9Boil gnocchi until they float easily in the pot, about 2 minutes per batch
- STEP 10Use a slotted spoon to remove gnocchi from pot to a plate or paper towel and do your best to keep them from touching each other
- STEP 11Preheat air fryer to 390 degrees and spray basket well with cooking spray. Air fry in batches, so that the gnocchi do not touch, for about 2 minutes per side. Gnocchi should be beginning to become lightly golden
- STEP 12If you do not have an air fryer, heat some olive oil over medium in a large skillet. Add gnocchi in batches so that they do not touch each other. Cook undisturbed for about 2 minutes per side, adding more oil as needed.
This recipe makes 3, moderately small servings but you can easily double (or triple, etc.) it to have a whole week of meals! You can also freeze the cooked gnocchi for later. Reheat in the air fryer or stove top for maximum crispiness! You can also microwave if needed
This dough is meant to be fairly sticky. If it’s impossible to shape, though, add more flour by tablespoon until you can work with it