Ingredients

Cauliflower Gnocchi

  • 1 (1-pound) russet potato
  • 5 cups riced cauliflower
  • 2 cups water
  • 1 teaspoon kosher salt, plus 1/2 teaspoon
  • 2/3 cup all-purpose flour, plus 1/3 cup for dusting
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon fresh ground black pepper

For Serving

  • Marinara sauce
  • Drizzle of extra-virgin olive oil
  • Freshly grated Parmesan cheese
  • Basil leaves, chopped

Steps

Cauliflower Gnocchi

  1. Preheat oven to 350 degrees.
  2. Prick the potato all over with a knife or fork. Place onto a baking sheet and bake for 1 hour until tender. Cool the potato enough to handle and peel off the skin. Scoop the flesh into a bowl and set aside.
  3. In a large saute pan, add the riced cauliflower, water and 1 teaspoon salt. Bring to a boil and cook for 10 minutes until softened. Strain the cauliflower. Then, using clean kitchen towels, squeeze out any residual water.
  4. Into the bowl of a food processor fitted with the blade attachment, add the cauliflower, potato and cheese. Pulse to incorporate. Add the flour, remaining 1/2 teaspoon salt and black pepper. Pulse until fully combined and a dough ball starts to form. Don’t over-process or the dough will be gummy.
  5. Turn the dough out onto a clean, floured surface. Knead for 3 to 5 minutes and shape into a ball. Cut the dough into quarters and then again into eighths.
  6. Take one piece and roll it into a rope, approximately 8-inches long by 1/2 inch wide. Cut the rope into 1/2-inch pieces.
  7. Roll each piece over the back tines of a fork. Place the gnocchi onto a floured sheet tray. Roll the remaining dough.
  8. Bring a large pot of salted water to a boil over medium-high heat. Carefully add the gnocchi and cook for 2 to 3 minutes until the gnocchi float to the surface. Remove with a spider or slotted spoon.

For Serving

  1. To serve, toss with tomato sauce. Drizzle with olive oil. Garnish with grated Parmesan cheese and basil.