May 30, 2019
Light gnocchi with a touch of garlic and olive oil
One of my favorite methods of pasta preparation is aglio e olio, literally meaning garlic and oil. A simple Italian pasta dish, pasta aglio e olio makes the perfect side dish or main course to a protein, such as chicken, fish, or steak.
When I was brainstorming what to make, I thought: “since I love gnocchi so much, how can I make it healthier?” Adding more cauliflower than potato starch is the answer!
This homemade cauliflower gnocchi is an imitation of the popular Trader Joe’s cauliflower gnocchi (that I also highly recommend). It really is easy to make and only requires a couple of ingredients. The best part is that the cauliflower is super subtle so you can pair the gnocchi with your favorite sauce!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Homemade Cauliflower Gnocchi Aglio e Olio.
- 4 cups cauliflower florets
- 1 teaspoon salt
- 3 tablespoons plus 5 tablespoons olive oil
- 1/2 cup cassava flour
- 1/4 cup potato starch
- Salt and ground black pepper ((to taste))
- 2 teaspoons dried parsley
- Fresh basil ((optional))
- First, steam the cauliflower. Fill a large pot with 2 inches of water. Place a steamer basket in the pot, and bring the water to a simmer over medium heat. Add the cauliflower florets and steam them until they are soft and tender, about 15 minutes.
- Allow the cauliflower to cool, and then place in a mesh or gauze, and strain all the excess water out of them. Add the cauliflower to a food processor, and process until puréed. Add the cauliflower to a large bowl, and whisk in the salt, 3 tablespoons of the olive oil, cassava flour, and potato starch. Divide the dough into eight equal parts. Roll each part into a 2-1/2 inch log that is 3/4-inch thick. Cut each piece into 3/4 of an inch per gnocchi. If you want a ribbed pattern, roll each gnocchi on a gnocchi board.
- Boil water in a medium-sized saucepan over medium heat. Add a teaspoon of salt, and drop in the gnocchi. Boil for 3 minutes. Meanwhile, sautée the chopped garlic in a medium saucepan with 5 tablespoons of olive oil over low heat. Using a slotted spoon, add the boiled gnocchi to the pan, and sautée until lightly browned. Season with salt and black pepper. Sprinkle in dried or fresh parsley. Enjoy warm with fresh basil!
