Traditional Italian Gnocchi made gluten free, grain free and with cauliflower! You read it right! You can make a light and fluffy gnocchi with cauliflower!
If you’re new around here, you may not know I am full blooded, 100% Italian. My dad came to the USA when he was just 15, from Rome.
I come from a childhood of pasta, bread, and sauce.
Carbs, and more carbs, that’s what I loved and craved growing up.
When I decided to start living a sugar-free, white flour free lifestyle about 13 years ago, I mourned the loss of my beloved Italian Classic pasta dishes.
It’s took me a long time to get over the fact I may never enjoy them again. But deciding to go low carb just a few years ago has caused me to think outside of the box.
Thinking outside the box has made me fall in love with Cauliflower. It has become one of my favorite ingredients to sneakily include in many recipes without my kids having any idea. Bacon Cheeseburger Cauliflower Casserole, Chicken Enchilada Cauliflower Casserole, Cauliflower Tots and now these little gnocchi!
I worked on this recipe about 4 times. Each time changing up the ingredients just slightly to try and get that familiar texture I wanted. I can’t say they are perfectly identical to a traditional white flour gnocchi, but they do have a light and fluffy texture that melts in your mouth.
The first two times I made them I actually baked them, instead of boing. While I liked that they held up well once in sauce on the stove, I felt they didn’t have that soft exterior I wanted.
When they are frozen after making them and not baked, you can then just pop them into boiling water for just 2 minutes.
I repeat, just 2 minutes is all these need or you will end up with mush. They are pretty much cooked anyway since the cauliflower is cooked prior to rolling them.
I think they may be slightly larger than your typical sized gnocchi, but you can make them as little or large as you prefer. I was able to make 48 large ones and prefer them this way.
Topped here with some fresh parmesan and basil and this is comfort all the way.
- I will caution that if you don’t own a food scale, you should, otherwise you may not get the right texture for these gnocchi. Coconut flour is tricky to work with and measuring in cup amounts just really isn’t accurate. You’ve been warned.
My daughter and youngest loved these! My oldest, who is a teen, said he could still taste the cauliflower, but he didn’t care because they were so good! My life is complete.
Hope you love these like we do!
- Serves: 6
- Serving size: 8
- Calories: 243
- Fat: 13.8g
- Saturated fat: 8.4g
- Trans fat: 0g
- Carbohydrates: 8.9g
- Sugar: 1.4g
- Sodium: 680mg
- Fiber: 4.1g
- Protein: 19.6g
- Cholesterol: 111mg
- 3 cups (12oz) (339g) Cauliflower
- 1 cup (5oz) (141g)grated parmesan
- 2 egg yolks
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp xanthan gum
- 3/4 cup (3oz) (86g)coconut flour
- 12 oz (228g) mozzarella cheese
- Place your cauliflower in asteamerand steam until tender. Add it to a food processor and process until mashed.
- Add in remaining ingredients except mozzarella cheese.
- Pulse until combined well.
- Place the mozzarella cheese into a small microwavable bowl or sauce pan on stove and cook on low heat until melted or microwave 1-2 minutes until melted.
- Once melted stir in the cauliflower mixture until all combined.
- Wet fingers and form 48 gnocchi, about 1-2 tbsp of batter depending on how big you want them.
- Once formed, sit them on a fork and roll them over the fork. Place them on a parchment lined baking sheet. Freeze for 1 hour or until ready to use.
- From freezer, bring a pot of water to boiling, add salt.
- Place no more than 10-12 gnocchi in boiling water for 2 minutes. Drain and add to sauce pan with tomato sauce or olive oil, butter and garlic.
- Saute just a few minutes until heated through with sauce and any other ingredients. I used some kalamata olives and fresh basil.
- Keep gnocchi frozen in an airtight container or ziploc bag until ready to use.