This recipe is best made ahead and stored in your freezer as a quick meal. They do not cook as well when not frozen, tending to fall apart in the pan. Although the original recipe specifies you can boil the gnocchi in lightly salted water until they float to the surface, I have not tried it, and the original Trader Joes product is widely reviewed to produce a better meal when pan fried rather than boiled.

Ingredients

400 gram cauliflower florets
1/2 teaspoon sea salt
3 tablespoons Olive Oil
78 gram cassava flour
39 gram potato starch

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

Step 1

Steam the cauliflower florets. Reserve the main stem of the cauliflower to make another recipe (veggie mac & cheese is our go-to). It should take about 10 minutes until the cauliflower is soft – a knife or fork goes in easily. While it’s steaming, line a baking sheet with baking paper that will fit flat into your freezer. Set aside.

Step 2

Squeeze the cauliflower: Cool the steamed cauliflower and transfer to a kitchen towel or cheese cloth. Bunch out the towel and squeeze out as much water as possible. You should get about 3/4 cup of liquid out.

Step 3

Make the Gnocchi dough: Add the squeezed cauliflower, sea salt, and 2 tablespoons of the olive oil to your food mixer and process on high speed until the mixture feels smooth between your fingers. Scrape down the sides to incorporate all the cauliflower.

Step 4

Whisk the cassava flour and potato starch together in a medium size bowl and add the cauliflower mixture. Use a fork or spatula to combine until its just combined. Lightly need the dough with your hands until it comes together and can be patted out for shaping.

Step 5

Shape into Gnocchi: Turn the dough onto your work surface and gently knead a couple of times. The dough should be smooth, soft and slightly tacky to touch. Don’t overwork or the Gnocchi will end up chewy.

Pat into a rectangle using the sides of your hands to push it together gently. Divide the dough into 8 equal parts, and then roll and pat each into a log around 2 cm thick. Cut each log into pieces around 3cm long. Gently pat together if the dough breaks apart.

Step 6

Freeze the Gnocchi: As you form each Gnocchi lay in a single layer with space around it and transfer the finished product to the freezer. It will take about an hour or two to freeze hard. Because these gnocchi are delicate, they are best pan-fried from frozen.

Step 7

Cook the Gnocchi: Heat a stainless steel or cast iron frying pan and add a 50g knob of butter if you are cooking the whole batch of gnocchi. You could also cook two rashers of organic bacon in the pan before adding the butter to lay down some bacon flavour. Remove the bacon once the fat has rendered out and then add the butter. Place the frozen gnocchi in a single layer in the pan and add some fresh sage leaves. Leave the gnocchi for 3 minutes before turning them to allow them to crisp up. Leave them alone for the first three minutes! Turn each one and cook for a total of 6-7 minutes.

Step 8

Serving: Portion out the gnocchi between serving plates and pour over any of the sage butter cooking sauce, and then crumble over the reserved bacon and some chopped fresh sage leaves. Grate over some Parmesan cheese

Cauliflower Gnocchi

Prep Time30 mins
Cook Time10 mins
Course: Side Dish
Servings: 4
Author: Caroline

Ingredients

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

Serving Suggestions

  • 2 rasher bacon
  • 50 grams butter
  • Parmesan cheese
  • Fresh sage leaves

Instructions

  • Steam the cauliflower florets. Reserve the main stem of the cauliflower to make another recipe (veggie mac & cheese is our go-to). It should take about 10 minutes until the cauliflower is soft - a knife or fork goes in easily. While it’s steaming, line a baking sheet with baking paper that will fit flat into your freezer. Set aside.
  • Squeeze the cauliflower: Cool the steamed cauliflower and transfer to a kitchen towel or cheese cloth. Bunch out the towel and squeeze out as much water as possible. You should get about 3/4 cup of liquid out.
  • Make the Gnocchi dough: Add the squeezed cauliflower, sea salt, and 2 tablespoons of the olive oil to your food mixer and process on high speed until the mixture feels smooth between your fingers. Scrape down the sides to incorporate all the cauliflower.
    Whisk the cassava flour and potato starch together in a medium size bowl and add the cauliflower mixture. Use a fork or spatula to combine until its just combined. Lightly need the dough with your hands until it comes together and can be patted out for shaping.
  • Shape into Gnocchi: Turn the dough onto your work surface and gently knead a couple of times. The dough should be smooth, soft and slightly tacky to touch. Don’t overwork or the Gnocchi will end up chewy.
    Pat into a rectangle using the sides of your hands to push it together gently. Divide the dough into 8 equal parts, and then roll and pat each into a log around 2 cm thick. Cut each log into pieces around 3cm long. Gently pat together if the dough breaks apart.
  • Freeze the Gnocchi: As you form each Gnocchi lay in a single layer with space around it and transfer the finished product to the freezer. It will take about an hour or two to freeze hard. Because these gnocchi are delicate, they are best pan-fried from frozen.
  • Cook the Gnocchi: Heat a stainless steel or cast iron frying pan and add a 50g knob of butter if you are cooking the whole batch of gnocchi. You could also cook two rashers of organic bacon in the pan before adding the butter to lay down some bacon flavour. Remove the bacon once the fat has rendered out and then add the butter. Place the frozen gnocchi in a single layer in the pan and add some fresh sage leaves. Leave the gnocchi for 3 minutes before turning them to allow them to crisp up. Leave them alone for the first three minutes! Turn each one and cook for a total of 6-7 minutes.
  • Serving: Portion out the gnocchi between serving plates and pour over any of the sage butter cooking sauce, and then crumble over the reserved bacon and some chopped fresh sage leaves. Grate over some Parmesan cheese.

Notes

This recipe is best made ahead and stored in your freezer as a quick meal. They do not cook as well when not frozen, tending to fall apart in the pan. Although the original recipe specifies you can boil the gnocchi in lightly salted water until they float to the surface, I have not tried it, and the original Trader Joes product is widely reviewed to produce a better meal when pan fried rather than boiled.

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