Cauliflower Gnocchi

To save time, Trader Joe’s sells a fantastic frozen cauliflower gnocchi. It’s plain, no sauce on it, and browns and crisps well in a pan as it defrosts, saving having make it from scratch and having to boil before browning.

First time I made gnocchi and it was great fun! I didn't have tin foil, so I chopped up the potatoes and cauliflower into 1/2 to 1 inch pieces and roasted them at 450 for 20 minutes. I also didn't have a ricer, so I threw them in the food processor and pulsed until they looked...riced. Followed the directions much more closely after that, only exception being I used only half the butter (was plenty to coat and cook gnocchi), and cooked all gnocchi at the same time. Really tasty!

I had the same issue of too much moisture. Added easily twice as much flour and just knew the outcome would be bad. When I normally make gnocchi I don't wrap the potato in foil and after baking/ricing I let it sit in the oven where the residual heat dries it out some. I did the drying step here but the cauliflower remained far too wet...I think I will roast it uncovered on a baking sheet next time.

This is a strange suggestion on a cooking website. People who consult these recipes are generally looking to make the food themselves, as opposed to 'saving time'.

Disappointing. 1 hour was too long in the oven. Not sure if that's why I ended up with cauliflower and potato mush, but it was far too wet for the amount of flour. I think adding additional flour and overworking to incorporate led to dense dumplings. I'll be interested to see tips from others. I generally don't mind lengthy or messy cooking, but this wasn't worth the outcome.

Food processor. Cut the cauliflower into small chunks. Not large chunks. Large chunks of cauliflower in a food processor will not rice properly. Pulse the small chunks of cauliflower in food processor until you see them turn into rice size pieces. should not take anymore than a few seconds .

Thank you for creating this recipe. It looks delicious and I for one would LOVE a made-from-scratch alternative to Trader Joe's anytime. I look forward to making this soon.

Check sodium content on this TJ product if you are restricting sodium.

Worried about our chances with gluten-free flour, we made the sauce with store-bought coeliac gnocchi. It was divine! I would encourage you to play around with the sauce ratio as suits your wont: for me that’s a bit less butter, and a bit more capers/lemon.

I love cauliflower gnocchi I add at least a quarter cup of grated Parmesan it adds a nice kick

This is a great base recipe to improvise with. I roasted 2 lbs cauliflower floret and 1 large potato on separate sheets until soft. I removed half the cauliflower and returned the rest to the oven to brown. I processed the cauliflower, potato, salt and flour (it took more like 1.5 cups), to make the dough. I boiled them, then sautéed them in olive oil. I made basil pesto and tossed it all with the browned cauliflower. Topped with cherry tomatoes from my garden. Amazing.

How does one “rice” roasted cauliflower? I tried using a ricer and got a bunch of cauliflower juice and pressed florets.

Cook Cauliflower in microwave for 5-8min. Let cool then wrap cauliflower in a towel and wring out moisture. I made this tonight using 5 cups cauliflower a pinch of salt some Cassava flour, a little Teff, a small amount of Hemp seeds, and some unsweetened coconut. It worked really well and was very yummy.

I made this using thawed (previously frozen) riced cauliflower. I used a 12oz pkg and squeezed the water out in a nut-milk bag (which is very useful for also squeezing the water out of zucchini, cucumber, etc), resulting in approx 5 oz cauliflower. I also added 1/4c grated pecorino romano. Followed the rest of the instructions as written.

Amazing recipe! Thanks for sharing that the cauliflower was too wet - I ‘wrung out’ the cali before mixing with potatoes. Making again tomorrow night to freeze. So good!