Cauliflower Gnocchi

This cauliflower gnocchi recipe is best made ahead and frozen for a quick, pan-fried meal. Freezing helps keep the gnocchi intact during cooking, and a crispy exterior is achieved with pan-frying rather than boiling.

Ingredients

• Gnocchi:

  • 400 grams cauliflower florets
  • 1/2 teaspoon sea salt
  • 3 tablespoons olive oil, divided
  • 78 grams cassava flour
  • 39 grams potato starch

• Serving Suggestions:

  • 2 rashers streaky bacon
  • 50 grams butter
  • Parmesan cheese
  • Fresh sage leaves

Instructions

Prepare the Cauliflower:

• Steam the cauliflower florets for about 10 minutes until soft. Reserve the main stem for another recipe, such as veggie mac & cheese.
• While steaming, line a baking sheet with parchment paper that will fit in your freezer.

Squeeze the Cauliflower:

• Cool the steamed cauliflower slightly, then transfer to a kitchen towel or cheesecloth.
• Squeeze out as much water as possible; you should get about 3/4 cup of liquid.

Make the Gnocchi Dough:

• Place the squeezed cauliflower, sea salt, and 2 tablespoons of olive oil into a food processor, blending on high speed until smooth.
• In a medium bowl, whisk together cassava flour and potato starch.
• Add the cauliflower mixture and mix with a fork or spatula until just combined.
• Lightly knead the dough with your hands until it forms a cohesive ball.

Shape the Gnocchi:

• Place the dough on a work surface and gently knead a couple of times to smooth it.
• Pat the dough into a rectangle and divide it into 8 equal parts.
• Roll each piece into a log about 2 cm thick and cut into 3 cm pieces.

Freeze the Gnocchi:

• Place the formed gnocchi in a single layer on the prepared baking sheet and freeze for 1–2 hours, until solid.

Cook the Gnocchi:

• In a stainless steel or cast iron skillet, cook the bacon until crisp. Remove and set aside, leaving the rendered fat in the pan.
• Add butter to the pan, letting it melt, and add a few fresh sage leaves.
• Place the frozen gnocchi in a single layer in the pan. Cook undisturbed for 3 minutes, allowing them to crisp up. Flip each gnocchi and cook for an additional 3–4 minutes, until golden.

Serve:

• Divide the gnocchi among plates, drizzle with sage butter, and crumble the reserved bacon on top.
• Finish with grated Parmesan cheese and additional fresh sage, if desired.

Tips:

• These gnocchi freeze well and are perfect for quick meals.
• If using yellow sweet potatoes, add 1–2 tablespoons of water and another 1 tablespoon of maple syrup.