Real-food Instagram foodie accounts have been showcasing frozen, prefab cauliflower gnocchi a lot lately. We’ve watched our favorite recipe bloggers post shots and saucy stories about the myriad ways this pasta stand-in can miraculously rescue you from the enslavement of cravings. We don’t know about all that, but we do know that a homemade version of cauliflower gnocchi tastes fresher, crisps up far more easily than a frozen version, and is a lower-carb (compared to all-potato gnocchi) way to scratch a pasta itch.  

Cauliflower Gnocchi

Time: 75 minutes

Servings: 4

Ingredients

• 2 small russet potatoes
• 1 head cauliflower
• 3 tablespoons cassava flour, plus more for dusting
• ¾ teaspoon Himalayan salt
• 4 tablespoons Primal Kitchen Extra Virgin Avocado Oil
• 6–7 fresh sage leaves
• ½ teaspoon lemon zest

Instructions

• Peel and cut potatoes into 2-inch pieces. Place in a large bowl filled with water to remove excess starch. Allow to sit for 5–10 minutes before removing from water.
• Remove the green exterior leaves from the cauliflower. Use a sharp knife to cut away the core of the cauliflower. Cut any large pieces of cauliflower into smaller florets. Steam cauliflower florets until tender, about 5–7 minutes.
• Place cooked cauliflower into a food processor or high-speed blender and pulse until relatively smooth (no big unprocessed pieces left).
• Place cauliflower in a large piece of cheesecloth or a clean kitchen towel, and squeeze out any excess moisture.
• Boil potatoes until fork tender, about 15–17 minutes. Drain potatoes. Using a potato ricer or food mill, rice potatoes into a large bowl.
• Add cauliflower, and mix until just combined. Add cassava flour, salt, and 2 tablespoons avocado oil. Mix until it comes together like a dough.

• If the dough isn’t coming together, add a bit more cassava flour and a bit more avocado oil until it does.
• Take care not to over-mix the dough. Working the dough too much will give the gnocchi a gummy texture.
• Flour a clean surface with cassava flour, and place gnocchi dough in the center.
• Using your hands, shape the dough into a ball, then start to flatten it out. Divide the dough into quarters. Roll each quarter into a long snake-like shape. Cut the dough into ½-inch pieces, and repeat until you’ve cut all of the gnocchi.

• Heat a cast-iron skillet over medium-high heat. Add 2 tablespoons avocado oil.
• Place gnocchi into skillet and cook until browned, about 2 minutes per side.
• Remove gnocchi to drain on paper towels.

• Add 1 more tablespoon avocado oil to the hot skillet. Fry sage leaves in oil, about 2 minutes, or until crispy. Remove leaves and drain on a paper towel.
• Plate the gnocchi. Add a few fried sage leaves, lemon zest, and additional salt, if desired. Enjoy!

Nutritional Info (per serving):

Calories: 248

Carbs: 29 grams

Net Carbs: 23 grams

Fat: 15 grams

Protein: 5.5 grams

Nutritional information calculated using Cronometer.

You might also like these other pasta recipes:

• Gluten-free Italian Pasta 
• Gluten-free Instant Pot Italian Pasta 
• Beef Stroganoff
• Whole30 Zoodle Primavera with Shrimp 
• Beet Noodle Macro Bowl 
• Dreamy Pesto Kelp Noodles