Vegan Cauliflower Gnocchi
Delight your taste buds with this Vegan Cauliflower Gnocchi recipe—an irresistibly light and fluffy rendition of a classic Italian favorite, crafted entirely from plant-based ingredients. Made with tender cauliflower, almond flour, and potato starch, this gluten-free gnocchi boasts a subtle nutty flavor and perfect bite. The addition of nutritional yeast lends a savory, cheesy undertone, while a finishing pan-fry in olive oil creates a golden, crispy exterior. Whether paired with a vibrant tomato sauce, a drizzle of pesto, or fresh garden herbs, this quick and wholesome recipe is ideal for a weeknight dinner or special occasion. Ready in just 30 minutes, these vegan gnocchi are a delicious way to bring comfort food to your table while staying clean and nourishing. Try them today and savor the magic of cauliflower!
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 100 grams Almond flour
- 50 grams Potato starch
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Bring a large pot of water to a boil.
Steam the cauliflower florets until they are tender, about 8-10 minutes.
Transfer the steamed cauliflower to a clean kitchen towel and squeeze out as much excess water as possible. This step is crucial for achieving the right texture.
Place the drained cauliflower into a food processor and pulse until smooth.
In a large mixing bowl, combine the cauliflower puree, almond flour, potato starch, nutritional yeast, salt, and black pepper.
Mix until a dough begins to form that holds together well.
Lightly flour a clean work surface with some potato starch, and roll the dough into small logs, approximately 1/2 inch thick.
Cut the logs into 1-inch pieces and gently press each piece with a fork to create the classic gnocchi ridges.
Add salt to the boiling water and gently drop the gnocchi into the pot in batches, careful not to overcrowd.
The gnocchi are ready when they float to the surface. This should take about 3-4 minutes.
Remove the cooked gnocchi with a slotted spoon and transfer them to a mixing bowl.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the gnocchi to the skillet and cook for 3-4 minutes, gently turning them until they are golden brown on the outside.
Serve your vegan cauliflower gnocchi warm with your favorite sauce or garden-fresh herbs.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 13.1 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1712 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
