Ingredients: |
Ingredients: 1 head cauliflower, cut into florets (4 cups)
1 large russet potato, peeled and diced
3½ cups gluten-free all-purpose flour (such as Bob’s Red Mill)
⅔ cup grated Parmesan cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs, whisked lightly until combined
Cornstarch
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Directions: |
Directions:MAKE THE GNOCCHI:
Place the cauliflower in a large pot with about 2 inches of water. Bring to a simmer, cover the pot and steam until the cauliflower is very tender, 15 to 17 minutes. Drain well.
While the cauliflower cooks, place the potato in a small pot and cover with cool water. Bring to a boil and then simmer until fork-tender, 10 to 12 minutes. Drain well.
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. Divide into three even pieces.
Dust a clean work surface lightly with cornstarch and then roll a third of the dough into a long rope that’s about ½ inch thick. Cut the rope into ¾-inch 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.
Fry the drained gnocchi in either olive oil or butter until golden brown and crispy.
Toss the gnocchi in sauce until well coated. Divide among plates and garnish with basil. |
This recipe for GLUTEN FREE CAULIFLOWER GNOCCHI is from