Description
Cauliflower Gnocchi is a lighter, veggie-forward twist on the Italian classic. Made with tender cauliflower, potatoes, parmesan, and gluten-free flour, these pillowy dumplings are baked for a slightly crisp texture and tossed in a rich brown butter caper sauce. Elegant yet cozy, this dish is perfect for weeknights or entertaining.
Ingredients
2 large russet potatoes (about 1½ pounds)
½ cup gluten-free all-purpose flour, plus more for dusting
1 medium head cauliflower, cut into florets (about 1 pound)
¼ cup grated Parmesan cheese
1 large egg yolk
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter, diced
2 tablespoons drained capers
¼ cup fresh parsley, chopped
Salad, for serving
Instructions
- Preheat oven to 425°F. Prick potatoes, bake until fork-tender (about 45 minutes). Cool, scoop out flesh, and mash with flour. Reserve baking sheet.
- Steam cauliflower until very tender (12–14 minutes). Drain well, then squeeze dry in a towel.
- Puree cauliflower with parmesan, egg yolk, salt, and pepper. Add to potato mixture and gently mix into a soft dough.
- On a floured surface, roll ½-cup portions into 12-inch ropes. Cut into 1-inch pieces, place on baking sheet, and press lightly with a fork.
- Melt 1 tablespoon butter. Brush gnocchi with butter and bake 10–12 minutes until springy to the touch.
- In a skillet, melt remaining 4 tablespoons butter until browned and nutty, about 5–6 minutes. Stir in capers and toss gnocchi in sauce.
- Sprinkle with parsley and serve immediately with salad.
Notes
- Add ricotta to the dough for extra creaminess.
- Swap parmesan with pecorino for sharper flavor.
- Toss with sautéed spinach or kale for more greens.
- Top with crispy pancetta or prosciutto for richness.
- Use tomato sauce instead of brown butter for a lighter version.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 65mg
