⏳ Yield & Time

Yield: 4 servings servings

Preparation Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

🍽 Ingredients

• 1 medium head Cauliflower florets
• 2 large Eggs
• 1 tsp Salt
• ½ tsp Pepper
• 1 ½ cups All-purpose flour

📖 Instructions

1. First things first, get that cauliflower prepped! Chop it into florets, then steam or boil it until it's super tender. Think you could easily pierce it with a fork? That's the goal. Once it's nice and tender, drain it well. This is super important to avoid mushy gnocchi.
2. Next up, we're going to turn that tender cauliflower into a fluffy purée. You can use a potato ricer, a food mill, or even just mash it with a fork. I love using my ricer—it makes it extra smooth, almost like a cloud, honestly. If using a fork, make sure to get rid of any large pieces.
3. Now, for the fun part! In a large bowl, combine your cauliflower purée with a couple of eggs. I usually crack two, but if you need a bit more binding, add a third. A good pinch of salt and pepper—don't be shy!—and about 1 ½ cups of flour. Start with 1 cup, then add the other ½ cup, a little at a time. The goal is a dough that's not too sticky but also not too dry.
4. Gently mix everything together with a wooden spoon. When it starts to come together, use your hands. This helps to get the dough really cohesive and also it's so much fun to just squish the dough!
5. Once the dough is nice and together, form it into a ball. Cover it with plastic wrap, and let it rest for about 20 minutes. Let those flavors meld! This step really helps the gnocchi hold their shape later on.
6. Now for the fun part, shaping them! Flour your work surface really well. Roll the dough into long ropes, about ¾ inch thick. Now use a knife or a gnocchi cutter to cut the ropes into small pieces—these will become your gnocchi. Make sure to flour them gently to keep them from sticking together.
7. It's time to cook them up! Boil plenty of salted water in a large pot. Gently add the gnocchi to the boiling water. They’re ready when they float to the surface—usually about 2-3 minutes. Don't overcook them, or they'll turn into a mushy mess!
8. Carefully remove the cooked gnocchi with a slotted spoon. Place them on a baking sheet lined with parchment paper. If you want to pan-fry them, heat up some butter or oil in a pan and fry them until they are golden brown and slightly crispy. SOOOO good!
9. Now for the best part—serving! Toss your delicious cauliflower gnocchi with your favourite sauce: pesto, marinara, or even just some melted butter with sage. I love to add some toasted pine nuts for a bit of extra crunch and some Parmesan for a little salty finish.

📝 Notes

• Make sure your cauliflower is very well drained before you start mashing.
• If the dough is too sticky, add a little extra flour, 1 tablespoon at a time.
• If the dough is too dry, add a tablespoon of water or milk at a time