Baked Cauliflower Gnocchi
 
Prep time
Cook time
Total time
 
Crispy on the outside, light and fluffy on the inside. Top these golden delicious baked gnocchi with your favorite sauce or enjoy them as hand-held nibbles.
Author:
Recipe type: Dumplings
Cuisine: American
Serves: 4 servings
Ingredients
  • 8 ounces fresh cauliflower (about ½ of a medium head)
  • 1 medium russet (baking) potato, about 8 ounces
  • 1 cup (4 ounces) chickpea flour
  • ½ cup (2 ounces) tapioca flour
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 egg
  • Olive oil spray
Instructions
  1. Preheat the oven to 400 degrees. Wrap the cauliflower and potato (separately) in aluminum foil and place on a baking sheet. Roast in the middle of the oven for 1 hour, flipping the packages over halfway through the baking time.
  2. Carefully remove the foil and let the cauliflower and potato come to room temperature.
  3. Once cooled, slice the potato in half lengthwise. Scoop out the insides OR peel off the skin and discard. Transfer to the work bowl of a food processor along with the cauliflower, chickpea flour, tapioca flour, salt, and garlic powder. Process for 1 minute. Add the egg and continue to process for 30 seconds more until you have a very thick, smooth, sticky batter.
  4. Transfer the batter into the corner of a gallon size baggie and twist it closed. Snip off the corner (about ½ inch) to create a piping bag and pipe small mounds of batter (about ¼ ounce/teaspoon size) onto a parchment lined baking sheet.
  5. (If not baking right away, freeze the gnocchi until solid and then transfer to a zip lock bag or other freezer safe container. The directions for cooking the gnocchi from a frozen state are in the “notes” section.)
  6. Preheat the oven to 425 degrees. Lightly spray the gnocchi with a little bit of olive oil. Bake in the middle of the oven for 10-12 minutes until golden, flipping the gnocchi halfway through the baking time for even browning.
Notes
If the gnocchi are frozen, you have two cooking options:
Option #1 - Place the gnocchi on a parchment lined baking sheet and lightly spray, or brush, with a little bit of olive oil. Bake in the middle of a 425-degree oven for 12-14 minutes until golden, flipping the gnocchi halfway through the baking time for even browning.
Option #2 - Preheat a non-stick skillet with a thin coating of olive oil over medium high heat. Pan fry the frozen gnocchi (don’t crowd to pan) 3-4 minutes per side until gold brown and crispy. (Try not to move the gnocchi around while they’re cooking except to flip them over.)
Nutrition Information
Serving size: 5 ounces, Calories: 252, Fat: 4g, Saturated fat: 1g, Unsaturated fat: 3g, Trans fat: 0g, Carbohydrates: 45g, Sugar: 5g, Sodium: 634mg, Fiber: 5g, Protein: 9g, Cholesterol: 47mg
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/baked-cauliflower-gnocchi/