You can double this recipe! When making the cauliflower, be sure you squeeze out the water.
- 4 cups cauliflower florets (14 ounces)
- 1/2 teaspoon sea salt
- 3 tablespoons olive oil, divided
- 1/2 cup cassava flour ( 2 3/4 ounce, 78g)
- 1/4 cup potato starch (1 1/4 ounce, 39g)
- Parmesan cheese (omit for vegan version)
- Fresh chopped parsley
- Fried sage leaves
- Food processor
1 Steam the cauliflower: Fill a medium pot with 2 inches of water. Place a steamer basket into the pot, cover, and bring water to a simmer over high heat.
Add the cauliflower florets and steam until fork tender, 10 to 13 minutes.
2 Squeeze the cauliflower: Cool the steamed cauliflower slightly and transfer to a cheesecloth or kitchen towel. Squeeze out as much moisture as possible, about 3/4 cup of water. This should yield about 1 1/4 cup of squeezed cauliflower.
3 Puree the cauliflower: Add the cauliflower, sea salt, and 2 tablespoons olive oil to a food processor. Process on high speed until the puree feels smooth in between your fingers, scraping down the sides as needed, 30 seconds. Then pulse for another 5 seconds.
4 Make the dough: Whisk together potato starch and cassava flour in a medium-sized bowl. Add the pureed cauliflower and use a fork to mix the dough, just until the starches are combined. Lightly knead the dough until it comes together and can be rolled.
Once combined, use your hands to gently knead the dough 3 or 4 times and then turn out onto cutting board. The dough will be smooth, soft and slightly tacky to the touch. Don't overwork.
5 Shape the gnocchi: Using a bench scraper, divide dough into 8 equal parts. Gently roll each piece into a 2 1/2 inch log that is 3/4 inch thick. Cut each log into 3/4 inch pieces
For a ribbed pattern, roll the gnocchi over the back of the tines of a fork or gnocchi board.
6 Boil the gnocchi: Bring lightly salted water to a boil in a medium pot. Carefully add the gnocchi and cook until they float to the surface, about 3 minutes. Use a slotted spoon to scoop out and drain the gnocchi, and then transfer to a lightly oiled sheet pan.
Boiled gnocchi can be transferred directly to a soup or sauce.
7 Sauté the gnocchi (optional for crispy gnocchi): Heat a tablespoon of olive oil in a large nonstick sauté pan over medium heat. Cook the gnocchi in a single layer, keeping them from touching each other.
Sauté until both sides are golden brown, 5 to 7 minutes. Repeat until all the gnocchi are cooked.
8 Serve: Transfer crispy gnocchi to a bowl and season with salt and pepper, and any other toppings such as Parmesan cheese and sage leaves.