Save This cauliflower gnocchi recipe transforms humble cauliflower into light, pillowy dumplings topped with a showstopping Parmesan crisp sail. The combination creates an elegant, modern twist on traditional Italian gnocchi while keeping things lighter and gluten-free friendly.
I first created this recipe when trying to use up a cauliflower head before vacation. My family was so impressed by the elegant presentation that it has become our special occasion dinner ever since.
Ingredients
- Cauliflower: the star ingredient that creates a lighter gnocchi with fewer carbs than traditional potato versions. Choose a firm, white head with no brown spots.
- Gluten-free or all-purpose flour: helps bind the gnocchi together. For gluten-free version, a rice and tapioca blend works best.
- Parmesan cheese: adds savory depth to both gnocchi and the dramatic crisp sails. Use authentic Parmigiano Reggiano for the best flavor and melting properties.
- Egg: acts as the crucial binder that holds everything together. Room temperature eggs incorporate more easily.
- Butter and olive oil: combination provides the perfect balance of flavor for sautéing the finished gnocchi. The butter adds richness while olive oil prevents burning.
- Fresh basil: brightens the whole dish with its aromatic quality. Look for vibrant green leaves with no black spots.
Instructions
- Steam the Cauliflower:
- Place cauliflower florets in a steamer basket over simmering water. Steam for exactly 8-10 minutes until tender but not mushy. The cauliflower should pierce easily with a fork but still hold its shape somewhat. Overcooked cauliflower will make your gnocchi too wet.
- Remove Moisture:
- This step is absolutely critical for successful gnocchi. After cooling the cauliflower for about 5 minutes, place it in a clean kitchen towel and squeeze aggressively to remove as much water as possible. The drier your cauliflower, the lighter your gnocchi will be. I typically remove about 1/2 cup of liquid during this process.
- Create the Base:
- Transfer the squeezed cauliflower to your food processor and pulse until completely smooth, about 30 seconds. Stop and scrape down the sides as needed to ensure no lumps remain. The texture should resemble mashed potatoes.
- Form the Dough:
- Add flour, grated Parmesan, egg, salt and pepper to the food processor. Pulse until a cohesive dough forms, about 10 pulses. The dough should be soft but not sticky. If too wet, add a tablespoon of flour at a time until it reaches the right consistency. If too dry, add a teaspoon of water.
- Shape the Gnocchi:
- Turn the dough onto a lightly floured surface and divide into 4 equal portions. Roll each portion into a log approximately 1/2 inch thick, using gentle pressure. Cut each log into 1-inch pieces using a bench scraper or knife. Press each piece gently with the back of a fork to create the traditional ridges that will help sauce cling to the gnocchi.
- Cook the Gnocchi:
- Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Working in batches of about 8-10 pieces at a time, drop gnocchi into the water. They will sink initially, then float to the surface when cooked, which takes about 2-3 minutes. Remove promptly with a slotted spoon to prevent overcooking.
- Create Parmesan Sails:
- On a parchment-lined baking sheet, create 4 thin circles of grated Parmesan, each about 3-4 inches in diameter. Ensure the cheese is spread evenly with no gaps. Bake at 375°F for exactly 5-7 minutes until golden but not brown. Working quickly while still warm, drape each circle over a rolling pin to create a curved sail shape. Allow to cool completely before handling.
- Finish and Serve:
- Heat butter and olive oil in a large skillet over medium heat until butter melts and begins to foam. Add sliced garlic and cook for 30 seconds until fragrant but not browned. Add the boiled gnocchi to the pan and sauté for 2-3 minutes until they develop a light golden crust. Toss gently to avoid breaking. Plate the gnocchi, garnish with fresh basil leaves and additional grated Parmesan, then carefully place a Parmesan sail atop each serving.
Save The first time I served this dish at a dinner party, my friend who claimed to hate cauliflower cleaned her plate and asked for seconds. The transformation of cauliflower in this recipe is truly magical, proving that vegetables can be the star of sophisticated dishes.
Storage Tips
These cauliflower gnocchi store beautifully in several ways. For uncooked gnocchi, place them on a parchment-lined baking sheet without touching and freeze until solid, about 2 hours. Transfer to a freezer bag where they'll keep for up to 3 months. Cook directly from frozen, adding 1-2 minutes to the boiling time. Cooked gnocchi will keep in the refrigerator for up to 3 days in an airtight container. The Parmesan crisps should be stored separately at room temperature in an airtight container with parchment between layers to prevent sticking.
Ingredient Substitutions
This recipe adapts wonderfully to dietary needs and what you have on hand. For dairy-free versions, replace Parmesan with nutritional yeast in the gnocchi and use vegan butter for sautéing. The Parmesan sails can be replaced with thin rice paper crackers. If egg-free is needed, substitute 2 tablespoons of aquafaba or a commercial egg replacer. For those avoiding nightshades, swap the traditional tomato sauce pairing for a creamy mushroom or pesto sauce instead.
Seasonal Adaptations
Spring version features fresh peas and mint instead of basil. Summer brings opportunities to add cherry tomatoes and zucchini to the sauté. Fall calls for brown butter and sage with toasted hazelnuts. Winter version incorporates roasted butternut squash puree into the sauce.
Serving Suggestions
For an elegant dinner party, serve these gnocchi as a first course with a small arugula salad on the side. As a main dish, pair with roasted asparagus or a simple sautéed spinach. Wine pairing is crucial here a crisp Pinot Grigio or unoaked Chardonnay complements the delicate flavors without overwhelming them. For a complete Italian experience, start with an antipasti platter and finish with a light lemon sorbet.
Success Stories
My cauliflower-resistant husband now requests this dish regularly, proving that vegetable-forward cooking can win over even the most dedicated meat eaters. A friend with celiac disease was thrilled to enjoy gnocchi again after years of avoiding it due to gluten concerns. The dramatic presentation with the Parmesan sail makes this my go-to recipe for impressing dinner guests without spending hours in the kitchen.
Save This elegant dish is perfect for special occasions or when you want to impress. The combination of light gnocchi and crispy Parmesan sails offers a sophisticated yet approachable culinary experience.
Recipe FAQ
- → How do you prevent gnocchi from becoming mushy?
Ensure the cauliflower is thoroughly drained and excess moisture is squeezed out before making the dough. This creates a firmer, pillowy texture that holds during boiling and sautéing.
- → Can I make the Parmesan crisp sails ahead of time?
Yes, prepare Parmesan crisps in advance and store them in an airtight container at room temperature. Use just before serving for optimal crunch and shape.
- → Is this dish suitable for gluten-free diets?
Absolutely—swap in gluten-free flour. Always check flour packaging for cross-contamination to ensure it meets dietary needs.
- → What are serving or garnish suggestions?
Top with extra Parmesan, fresh basil, or even crispy sage leaves. Try serving with a light tomato sauce for extra flavor.
- → Tips for shaping gnocchi?
Roll the dough gently and use a fork to create classic gnocchi ridges. Handle with care to keep the delicate texture intact.
- → Best way to reheat leftovers?
Sauté leftover gnocchi in a skillet over medium heat until warmed through and edges are golden. Avoid microwaving for best texture.