Ingredients
Main Ingredients
- 2 pounds cauliflower florets
- 1 cup all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
For Serving
- Your favorite pasta sauce, for serving
Instructions
- Steam the Cauliflower: Fill a large pot fitted with a steamer basket with 2 inches of water. Place the cauliflower florets in the steaming basket. Bring water to a simmer over high heat, then reduce heat to low. Cover and steam until the cauliflower is very tender and easily pierced with a fork, about 20 minutes. Drain the cauliflower thoroughly.
- Drain Excess Moisture: Transfer the hot cauliflower to a clean kitchen towel and let cool for about 15 minutes, until it is cool enough to handle. Gather the edges of the towel around the cauliflower and twist to form a bundle. Wring out as much moisture as possible over the sink to ensure the dough will hold together.
- Make the Dough: Transfer the drained cauliflower to a food processor. Add the flour and kosher salt. Pulse about 20 times until the mixture forms a slightly sticky, cohesive dough.
- Shape the Gnocchi: Turn the dough out onto a well-floured surface. With floured hands, form the dough into a ball and divide it into 8 equal pieces. Working one piece at a time, roll it into a ½-inch thick log. Cut each log into 1-inch pieces. Optionally, gently roll each piece over the tines of a fork to create characteristic ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil over high heat. Add gnocchi in batches to avoid overcrowding. Boil until the gnocchi float to the surface, approximately 3 minutes. Remove with a slotted spoon and drain well.
- Serve: Divide the cooked gnocchi among four bowls and top with your favorite pasta sauce. Serve immediately.
Notes
- Ensure you squeeze out as much water as possible from the steamed cauliflower to prevent a soggy dough.
- The dough will be soft, so handle it gently when rolling and cutting.
- If you don’t have a food processor, you can mash the cauliflower by hand, but be sure it’s very smooth.
- For best texture, boil the gnocchi just until they float; overcooking can make them mushy.
- Leftover gnocchi can be frozen in a single layer on a baking sheet, then transferred to a bag. Cook from frozen when ready to eat.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
