Vegan cauliflower gnocchi, a different way to get kids to eat cauliflower.
The flavor of this dish is very delicate.
I served them with a sauce made of ricotta and yellow cherry tomatoes, but they’re delicious simply dressed with oil or butter.
So let’s get started and prepare these vegan cauliflower gnocchi together.
Oh boy, they’re so good!
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients: Vegan Cauliflower Gnocchi
- 8.8 oz cauliflower
- 2.4 cups type 1 flour (+ flour needed for kneading on the work surface)
- to taste salt
Tools: Vegan Cauliflower Gnocchi
If you want to know more about my chopper, here’s the link to my review.
- 1 Chopper
Steps: Vegan Cauliflower Gnocchi
Vegan cauliflower gnocchi, a first course that will surprise you.
Cut a cauliflower into florets, wash it, and boil in plenty of salted water.
Drain well, blend the cauliflower while still warm in a chopper, transfer it to a bowl, and gradually add the flour.
Finish kneading on a floured surface.
Cut a portion of the dough and then, using your fingers, form a log and cut it into pieces with a knife.
Boil in plenty of salted water, drain when they float to the surface, and season.
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FAQ
How to store them?
A couple of hours, still raw on a floured cloth. They cannot be frozen or stored in the fridge.
Is any type of cauliflower possible?
Yes, you can use purple cauliflower and you’ll get colorful gnocchi.
Can turmeric be used to color them?
Absolutely yes.
