Cassava Flour Cauliflower Gnocchi has a similar texture and can be prepared in the same way as regular pasta. Plus, it is much lower in carbohydrates and higher in fiber, making it a healthier option.
To make cauliflower gnocchi more flavorful, try adding herbs and spices like garlic powder, oregano, basil, and parsley. You can also sauté the gnocchi in olive oil before adding it to your dish. This will give it a nice crispy texture and add flavor.
- 1 head of cauliflower
- 1/2 cup of cassava flour
- 1/4 cup of potato starch
- 1 teaspoon of sea salt
- 1 tablespoon of olive oil
Start by preheating your oven to 200°C.
Then, cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt, then bake for 25 minutes or until golden brown. Let cool for 10 minutes before transferring to a food processor.
Add the cassava flour, potato starch, and salt to the food processor and blend until a dough forms. Transfer the dough to a lightly floured surface and knead for two minutes.
Divide the dough into four equal pieces and roll each piece into a long log about 1/2 inch thick. Cut each log into 1/2 inch pieces and shape each piece into a small ball.
Once all of the gnocchi is shaped, you can either cook them immediately or freeze them for later use.
To cook, bring a large pot of salted water to a boil. Add the gnocchi and cook for 3-5 minutes, or until they float to the top. Drain and serve with your favorite sauce.
Let us know what you think and stay tuned for some accompaniment sauce posts this week!