Cauliflower Gnocchi

  • Yield : 4 servings
  • Cook Time : 10m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

Nutritional Info

This information is per serving.

  • Calories

  • Fat

    12 grams
  • Saturated Fat

    7 grams
  • Cholesterol

    55 milligrams
  • Sodium

    190 milligrams
  • Carbohydrate

    26 grams
  • Fiber

    3 grams
  • Protein

    6 grams
  • Sugar

    2 grams


  • 2 large russet potatoes (about 1 1/2 pounds)
  • 1/2 cup gluten-free all-purpose flour, plus more for dusting
  • 1 medium head cauliflower, chopped into florets (about 1 pound)
  • 1/4 cup grated Parmesan
  • 1 large egg yolk
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons unsalted butter, diced
  • 2 tablespoons drained capers
  • 1/4 cup fresh parsley, chopped
  • Salad, for serving


Step 1

Preheat the oven to 425 degrees F. Prick the potatoes all over with a fork and place on a baking sheet. Bake, flipping halfway through, until fork-tender, about 45 minutes. When the potatoes are cool enough to handle, cut them in half and carefully scoop the flesh into a large bowl. Add the flour and mash with a fork until just a few chunks of potatoes remain. Make a well in the middle of the mixture and set the bowl aside. Reserve the baking sheet.

Step 2

Meanwhile, fill a medium saucepan with 2 inches of water. Set a steamer basket insert into the pot and bring the water to a simmer over medium-high heat. Add the cauliflower, cover and steam until very tender and falling apart when pierced with a fork, 12 to 14 minutes. Drain the cauliflower and use clean kitchen towels to squeeze completely dry.

Step 3

Add the cauliflower a food processor along with the Parmesan, egg yolk, 1 teaspoon salt and a few grinds of black pepper. Puree until the mixture is smooth. Pour the puree into the well of the potato mixture and use a fork to gently mix the potatoes and cauliflower until just combined and a soft dough is formed. (Do not overmix the dough or the gnocchi will be unpleasantly dense.)

Step 4

Generously flour a work surface. Scoop a heaping 1/2 cup of dough onto the surface and roll into a 12-inch rope. Use a knife to cut the dough into 1-inch pieces and place them on the reserved baking sheet. Repeat with the remaining dough. Gently press the top of each gnocchi with a fork to make grooves.

Step 5

Melt 1 tablespoon butter in a small microwave-safe bowl in the microwave. Brush the gnocchi with the butter. Bake the gnocchi until cooked through and they spring back when pressed, 10 to 12 minutes.

Step 6

Melt the remaining 4 tablespoons butter in a large skillet over medium heat until brown bits start to form, 5 to 6 minutes. Remove from the heat, add the capers and stir until well combined. Toss the gnocchi in the brown butter and sprinkle with the parsley. Serve immediately with a salad on the side. 

Leave a Reply

Your email address will not be published. Required fields are marked *