For those who’ve surfed the Web recently for well-liked meals traits, you’ve in all probability come throughout individuals raving about Dealer Joe’s frozen cauliflower gnocchi. The product has the feel of these pillowy potato dumplings, but it surely’s been upgraded—this model has extra greens and no gluten.
Cooks (together with myself) like it as a result of you may fulfill your carb cravings with out the wheat, all whereas sneaking in an additional serving of veggies.
For those who’re a DIY particular person, then get able to rejoice, as a result of I’m about to point out you learn how to make a home made model that tastes nearly precisely like Dealer Joe’s!
What’s cauliflower gnocchi?
Gnocchi is an indulgent Italian dumpling historically made with flaky baked russet potatoes, flour, and eggs. The tender, melt-in-your-mouth texture is usually tossed in a savory tomato sauce or creamy béchamel.
A gluten-free home made choice that matches the unique consuming expertise has been missing, till now!
This copycat recipe takes easy components like cauliflower florets, potato starch, cassava flour, and olive oil to recreate the style and texture of the beloved TJ’s product.
The components additionally make it pleasant for these on a gluten-free, paleo, or Complete30 weight loss program.
How does cauliflower gnocchi style?
As you may need guessed, the gnocchi has a lightweight cauliflower style, which is stronger when merely boiled and eaten. Nevertheless, searing the gnocchi after boiling transforms the flavour. Because of the gentle browning on the floor, a brand new nutty taste is created that mellows out the cauliflower style. That is nice if you’re not planning on coating the cauliflower gnocchi in a sauce.
I extremely suggest browning the gnocchi in olive oil as a result of it creates a texture distinction. Your enamel break by a crusty outer layer, then the mushy and chewy facilities dissolve with every chew.
I discovered that the store-bought product has a barely gooey and mushy consistency which doesn’t actually maintain its form as soon as it’s cooked. As a substitute of flattened blobs, this copycat gnocchi recipe holds its cylindrical look higher for a prettier pasta.
THE INGREDIENTS TO MAKE CAULIFLOWER GNOCCHI
This copycat recipe is made with simply 5 components:
- Cauliflower florets
- Potato starch
- Cassava flour
- Olive oil
ABOUT THE POTATO STARCH AND CASSAVA FLOUR
Potato starch and arrowroot powder assist to bind the cauliflower puree collectively. This enables the gnocchi to be combined, formed, lower, and cooked. I exploit Bob’s Purple Mill potato starch and Otto’s Naturals cassava flour, the latter of which occurs to be paleo licensed.
For those who’ve by no means used cassava flour earlier than, it’s constructed from the entire yuca (cassava) root, which is floor to make a grain-free and gluten-free flour. It’s used as a 1:1 substitute for wheat flour on this recipe (and quite a lot of different wheat recipes). It’s dearer in comparison with different starches and more durable to search out in common grocery shops, however I used to be capable of simply supply it on-line from Amazon or Complete Meals.
Including in somewhat olive oil to the dough retains the gnocchi tender as an alternative of rubbery. The oil coats a few of the starches, stopping them from binding collectively too tightly as soon as cooked. Sea salt seasons the gnocchi.
IF YOU CAN’T FIND CASSAVA FLOUR
I additionally examined a budget-friendly model utilizing potato starch and arrowroot starch/flour from Bob’s Purple Mill. Use this substitute when you have bother discovering (or affording) cassava flour.
Merely substitute the cassava flour with 1/four cup arrowroot powder and enhance the quantity of potato starch to half cup.
The feel is somewhat chewier as a result of greater quantity of starch and should stick collectively extra when pan frying. Nevertheless, it’s a tasty various.
Learn how to make cauliflower gnocchi
Step one is to steam the cauliflower florets.
Then, it’s good to take away as a lot moisture as potential by squeezing the florets in a cheesecloth. Squeezing out the moisture now will assist the dumplings maintain their form higher throughout cooking. It additionally avoids needing so as to add extra starch to soak up the surplus liquid, which might make the gnocchi too gummy and chewy.
Subsequent, puree the cauliflower with olive oil and salt in a meals processor.
Combine the puree with the potato and cassava flour, and evenly kneaded till simply included. The sticky starches make it simple to roll, lower, and form the gnocchi into tiny tubes.
I like so as to add some design and texture to my gnocchi, so I used a gnocchi board that I purchased in Italy over a decade in the past. I’m joyful to lastly put it to good use! However you may simply as simply use the again of a fork or depart your gnocchi plain.
Lastly, boil the dumplings to make sure they’re cooked by—they’ll begin to float on the floor of the water after about three minutes. If you wish to take the style to the subsequent stage, toss them in a scorching pan with some olive oil and allow them to get golden and crisp.
Learn how to retailer and freeze cauliflower gnocchi
As soon as cooked, the gnocchi might be saved for five days in an hermetic container. Reheat in a microwave-safe dish or in an oiled sauté pan till warmed by.
You may also freeze the raw dumplings for later use. Simply unfold them in a single layer on a parchment paper-lined sheet pan, freeze till hardened, then pack right into a resealable plastic bag for storage.
Frozen gnocchi is sweet for a couple of month. You don’t want to defrost it: simply boil and also you’re able to grub!
Methods to make use of cauliflower gnocchi
Listed below are some concepts for turning your cauliflower gnocchi right into a meal!
Are you getting hungry but? I do know my mouth is watering!