3-Ingredient Cauliflower Gnocchi

Fall is fast approaching and it’s time for simple meal ideas you can make ahead, freeze, and cook in 10 minutes on the weeknight. My sweet potato gnocchi has been such a big hit for families, I thought I would just…replace the sweet potato with cauliflower. That’s literally all I’ve done here, and it was another smashing success! Also, it’s fun to make (a toddler can even help) and those little dumplings are chewy, delicious comfort food for fall weeknights.

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Prep the Cauliflower

Start with 1 pound of large-cut cauliflower florets–about half a large head cut into 4-5 chunks. Put them in a large pot, cover with water, a few dashes of salt, and bring to a boil. Once boiling, turn heat to medium and cook 15 minutes until cauliflower is very tender. Drain, transfer to a medium bowl, mash until smooth, and allow to cool slightly (stirring helps).

The mash will likely be very wet. To extract some of the water from it, place the mash in a clean dish towel and wrap and twist it to “squeeze” some water out. Alternatively, use a towel and simply press it into the mash a few times to absorb some water. There’s no need to get it all out–just enough so that you don’t have to use 3 cups of flour to absorb the moisture.

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Make the Dough

Add one egg, beaten, and stir to combine. Here comes the part that can’t be measured. You’re going to be using cassava flour (favorite brand linked). Depending on the brand of flour and how much water you squeezed from your cauliflower, you’ll need anywhere from 1.5 to 2 cups of flour.

Slowly add it to the dough and work with your hands to incorporate the flour. When you reach the point where the dough is no longer sticking to the bowl or your hands, that’s enough flour. You don’t want to keep adding flour or the dough will get crumbly and difficult to roll. Form the dough into a smooth, round ball, and it’s ready to roll (literally)!

Roll It Out

If you’re going to serve them immediately, bring the large pot of fresh salted water to a boil. Meanwhile, roll the dough into snakes about the width of your thumb or smaller. Here’s where you’ll discover how well you mashed the cauliflower. Big chunks of cauliflower will mess up your rolling game. If this happens, mash it up and incorporate it back into another roll of dough. Do this until the whole ball of dough is in little snakes.

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Make Gnocchi

Cut the long snakes into 1-inch pieces. Use your thumb and forefinger to gently squeeze the ends inward to make a “thumbprint dumpling.” If you’re going to store and save these for a weeknight, pour a 1/4 cup of cassava flour onto a plate or flat surface. Gently roll the dumplings around in the flour and place them in a freezer bag or storage container in a single layer. To store another layer in the same container, place a piece of parchment paper or wax paper over the bottom layer. Freeze for up to 3 months. When it’s time to cook, you can put them straight from the freezer into boiling water. For cooking instructions, read on:

Once your water is boiling, work in batches to gently lower gnocchi into the water and allow to cook. As soon as they float to the top of the water, remove with a slotted spoon and place in a covered dish to keep warm. This will be a constant job of lowering uncooked gnocchi and removing the ones that are finished.

Make a Meal

When you make the dough ahead of time, you can have a gourmet weeknight meal in 20 minutes. Sautéed in olive oil with some mushrooms, basil, and Feta cheese, gnocchi can be a delicious and savory main dish.

TOTAL TIME 1 HOUR or 20 MINUTES (if pre-made)     SERVES 4

INGREDIENTS

• 1 pound large cauliflower florets
• 1.5 – 2 cups cassava flour
• 1 pastured or omega-3 egg
• sea salt and black pepper
• 1/4 cup olive oil, plus more for drizzling
• 10 ounces baby Bella mushrooms, chopped
• 3 cloves garlic, chopped
• 4 ounces Greek Feta, crumbled
• fresh torn basil leaves, for serving

INSTRUCTIONS
(if gnocchi is pre-made, skip to second half of third step)

COVER the cauliflower florets with cold water in a large pot and bring to a boil. Simmer for 15 minutes. Drain, cool slightly, and then mash in a large bowl. Use a towel to squeeze out some of the water and return cauliflower to the bowl.

ADD the egg and salt and stir to combine. Slowly add the flour, working with your hands, until the dough no longer sticks to the bowl (or your hands), but isn’t crumbly. Bring a large pot of water to a boil.

ROLL the dough into long snakes, about the width of your thumb. Cut into 1-inch pieces and press a thumbprint into each piece. Carefully drop the pieces into the boiling water, working in two batches. When they float to the surface, remove with a slotted spoon and store in a covered dish to keep warm.

MEANWHILE, heat the oil in a large skillet over medium-high heat. Add the mushrooms, garlic, and several grinds of salt and pepper. Cook, tossing, until just tender, 6-8 minutes. Add to the gnocchi and toss to combine. Serve sprinkled with Feta, chopped basil, and additional pepper. Drizzle with olive oil.

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