Soft, silky, buttery, and melt-in-your-mouth! These Cauliflower Gnocchi are the perfect little vessel for a delicious sauce. This Cauliflower Gnocchi recipe is a healthier version to traditional gnocchi, because it's made with cauliflower! But you don't even taste the cauliflower, only the soft pillowy goodness. Add my simple Garlic Butter Sauce or Tomato Sauce and you have soft pillows of heaven. #dinnerideas #gnocchi #cauliflower #familydinner #Pasta #italianrecipes
Mince the garlic for the sauce and store in the fridge until ready to use. Cut your cauliflower into small florets. Peel the potato and cut into small dices. Immediately add the potato to a small pot and cover with cold water so it doesn’t brown.
Place the cauliflower florets in a large pot with about 2 inches of water. Bring to a simmer, cover the pot and steam until the cauliflower is fall-apart tender, about 15 to 20 minutes.
While the cauliflower cooks, also bring the potatoes to a boil and then simmer until fork-tender, 10 to 12 minutes. Drain well.
Drain the cauliflower and then put it in a dish towel and squeeze any excess water out.
While the cauliflower and potato are still hot, mash them together until the mixture is smooth (use a potato ricer if you have one). Mix in the flour, Parmesan, salt and pepper.
Make a well in the center of the mixture and add the eggs. Mix well to combine.
Separate dough into three-four equal parts and roll out into 1/2-3/4″ diameter ropes on a surface dusted lightly with cornstarch. Cut the tubes of dough into 1″ pieces.
Roll each piece across the tines of a fork to create ridges. Set aside on a cornstarch-dusted baking sheet.
Bring a large pot of salted water to a boil. Add the gnocchi to the pot and cook until they float to the surface, 3 to 4 minutes. Drain well.
Add the olive oil and the minced garlic and stir to combine and cook for 1 minute. Add the vegetable base and water or Broth and stir.
Add the tomatoes and break them up with a spatula. Mix to combine. Cover and simmer for 10 minutes. TIP: If you do not have a cover for your skillet, you can use a sheet pan or just aluminum foil.
Add your cooked gnocchi to the tomato sauce and stir to combine. Sprinkle parmesan and parsley over top and enjoy!