Cauliflower Gnocchi Parmesan Crisp (Print View)

Pillowy cauliflower gnocchi meets golden-crunchy Parmesan sail for a modern Italian main.

# Components:

→ For the Cauliflower Gnocchi

01 - 1 medium head cauliflower, cut into florets (approximately 600 grams)
02 - 1/2 cup (60 grams) gluten-free flour or all-purpose flour
03 - 1/4 cup (30 grams) grated Parmesan cheese
04 - 1 large egg
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper

→ For the Parmesan Crisp Sails

07 - 1/2 cup (50 grams) grated Parmesan cheese

→ For Serving

08 - 2 tablespoons unsalted butter
09 - 2 tablespoons olive oil
10 - 2 cloves garlic, thinly sliced
11 - Fresh basil leaves, for garnish
12 - Extra Parmesan, for grating

# Directions:

01 - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - Steam cauliflower florets until they are tender, which should take about 8 to 10 minutes. Allow them to cool slightly before proceeding.
03 - Transfer the steamed cauliflower to a clean kitchen towel and thoroughly squeeze out as much excess moisture as possible.
04 - Place the dried cauliflower in a food processor and pulse until it achieves a smooth consistency.
05 - Add the flour, grated Parmesan cheese, egg, salt, and black pepper to the food processor. Pulse until a soft, cohesive dough begins to form.
06 - Turn the dough out onto a lightly floured surface. Divide it into four equal portions. Roll each portion into a log approximately 1/2 inch (1.5 cm) in thickness. Cut the logs into 1-inch (2.5 cm) pieces.
07 - Gently press each piece of gnocchi with the tines of a fork to create characteristic ridges.
08 - Bring a large pot of salted water to a rolling boil. Carefully add the gnocchi in batches. Cook until they rise to the surface, which typically takes 2 to 3 minutes. Remove the cooked gnocchi with a slotted spoon and set aside.
09 - On the prepared baking sheet, spoon 2-tablespoon portions of grated Parmesan cheese, flattening each into a thin circle. Bake for 5 to 7 minutes, or until golden brown. While the crisps are still warm, gently drape them over a rolling pin to form a sail shape. Allow them to cool completely.
10 - In a large skillet, melt the butter with the olive oil over medium heat. Add the thinly sliced garlic and cook until fragrant. Introduce the cooked gnocchi to the skillet and sauté until they are lightly golden.
11 - Divide the sautéed gnocchi among serving plates. Garnish with fresh basil leaves and extra grated Parmesan. Top each serving with a Parmesan crisp sail.

# Expert Advice:

01 -
  • Ready in under an hour for a restaurant-worthy dish at home
  • Perfect for impressing guests with minimal effort
  • Naturally gluten-free when using appropriate flour
  • Great way to incorporate more vegetables into your diet
02 -
  • Lower in carbohydrates than traditional potato gnocchi
  • Can be made ahead and frozen before cooking
  • Perfect for showcasing seasonal herbs and vegetables
03 -
  • The secret to perfect cauliflower gnocchi lies in removing as much moisture as possible from the steamed cauliflower. I sometimes let the cauliflower cool completely before squeezing to extract even more water.
  • When making the Parmesan sails, work quickly while they're still warm and pliable. Once they cool, they become brittle and will break rather than bend.
  • For the most impressive presentation, make the sails slightly larger than you think you need as they shrink a bit during baking.

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