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Cauliflower Gnocchi

No need to make a rushed Trader Joe's run when you can whip up your own Cauliflower Gnocchi with just FIVE simple ingredients. I bet you have most of them already!
Prep Time30 mins
Cook Time30 mins
Setting Time15 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: Cauliflower, Gnocchi, Keto, Low Carb, Paleo, Whole 30
Servings: 2
Calories: 162kcal

Ingredients

  • 1 head Cauliflower ~800g
  • 1 tbsp Psyllium Husk Powder I use Anthony's https://www.amazon.com/shop/fitlicity
  • ¼ cup Almond Flour Scant; Option to swap with oat flour
  • ½ tsp Salt
  • 1 - 1 ½ tsp Olive oil or Ghee (melted)

Instructions

Prepare the Cauliflower: Instant Pot

  • Prepare the cauliflower by removing the leaves and copping large florets away from the stems.
  • Place the florets on a trivet in the InstantPot with 1/2-3/4 cup water (just enough to cover the base, but not enough to come into contact with the cauliflower).
  • Close the lid, and set to steam for 15 minutes. Once complete, quick release the pressure, remove the cauliflower, and set aside in a strainer to cool.
  • Once cooled, in batches put 1/3 to 1/2 of the cauliflower in a dish towel and squeeze out as much excess water as possible then place in a large bowl. Repeat with the remaining cauliflower until all of it is well drained and squeezed of most liquid so the dough isn’t too sticky.

Prepare the Cauliflower: Stovetop

  • Place the cauliflower in a large pot, cover with water (make sure veggies are submerged), and bring to a boil.
  • Reduce heat to low, cover, and simmer for about 15-20 minutes, until the cauliflower is very soft. Drain and set aside to cool.
  • Once cooled, in batches put 1/3 to 1/2 of the cauliflower in a dish towel and squeeze out as much excess water as possible then place in a large bowl. Repeat with the remaining cauliflower until all of it is well drained and squeezed of all liquid so the dough isn’t too sticky.

Mixing & Making

  • Preheat your oven. I suggest 425° if you have a convection setting, and 400° otherwise.
  • Combine the mashed cauliflower, psyllium husk powder, almond (or oat) flour, and salt in a large bowl and begin to mix with a fork or spoon, then use your hands to fold the ingredients into a dough.
  • Set the dough aside (refridgerator optional) for 10-30 minutes. Psyllium husk is a plant fiber that begings to expand when it comes in contact with liquid, so the longer you allow the mixture to sit, the more dough-like it will become as the residual moisture from the cooked cauliflower combines with the powder. You'll still be able to work with the dough without allowing it to sit, but it will be a bit runnier and stickier.
  • Prepare your workstation with a sheet of parchment paper. Option to dust with a bit of almond or oat flour. Scoop the dough (about 1 heaping tablespoon per piece) and shape into balls by rolling between the tops of your palms. Place onto the parchment paper and further shape into gnocchi-like pieces (perhaps you like cyllindars, or maybe pillows?!). If at any point the dough becomes too sticky, wash and completely dry your hands, then dust them with a bit of flour. I recommend not skipping or subbing the parchment paper. It will provide a stick-free surface for your gnocchi and allow the exterior to really brown and crisp.
  • Transfer the parchment paper to a baking tray and brush the tops of each piece of dough with olive oil or ghee. Do not overcrowd the pan, as this will cause the dough to steam rather than bake – use two baking sheets if needed! Get real fancy and create rivets in the dough with a fork if you please. However, the parchment paper will also create some beautiful markings on its own!
  • Bake the gnocchi for about 25-30minutes, carefully flipping halfway through. I recommend using a silicone spatula to gently lift the gnocchi before lightly grasping each side and turning with your hands. The fully cooked gnocchi should be crispy and brown on the outside, and doughy on the inside.
  • Serve and make it a meal! Peep my fitlicity +fave pairings below. **chef's kiss**

Notes

Making it a Meal

fitlicity +fave Sauces:
 
fitlicity +fave Seasoning:
 
fitlicity +fave Toppings:
  • Cheese, please! Mozzarella, Gorgonzola, Burrata, and/or Parmesan
  • Fresh basil
 
fitlicity +fave Protein pairings:
  • Lump crab!!
  • Chicken Sausage or Ground Meat/Poultry
  • Cottage or Ricotta Cheese
 
fitlicity +fave Plant pairings:
  • Blanched, roasted, or sautéed garlicky broccoli
  • Mushroom
  • Toasted walnut
  • Caramelized Onion
  • Spinach or Kale
  • Blanched beets
  • Fresh roma tomato
  • Fresh peach (for real!)
  • Roasted red pepper
*Nutrition facts do not include sauces or toppings