Gluten-Free Cauliflower Rosemary Gnocchi
60 Minutes, may take 90 first time around
Whether you are sensitive to gluten, or you're trying to experiment with more whole food options, this rosemary cauliflower gnocchi will hit the spot any time of year. Like many gnocchi recipes, it may take a few times to perfect your art, but once you have it down, it will be a weekly go-to!
How to make:
Bring a large pot of salted water to a boil. Using a steamer, place lightly chopped cauliflower into the pot for 10 minutes. You should be able to stick a fork into the cauliflower with little effort when done.After cauliflower is tender, remove the cauliflower from the steamer, and place it into a strainer or nut milk bag, removing any excess water. Use a cloth, or let cool to avoid burning your hands! Once water is drained, add cauliflower, GF flour, rosemary, and salt to the food processor. Once the process has begun, add olive oil. Continue to wipe down the sides of the food processor, so the batter is evenly dispersed with every ingredient. Process until a ball is formed (about 3 solid minutes, on pulse) Lightly cover a surface with flour and knead the dough for about 3 minutes. Be patient, adding flour when necessary to eventually make the dough "bounce back." Cut dough evenly into 6-8 pieces, and create 6-8 ropes. Cut 1/2 inch slices of each rope, and roll each piece with the back of a fork. Bring a medium-sized pan of salted water to a boil, and boil the entire batch of gnocchi for 4-5 minutes. Drain, and toss in EVOO & sea salt.
1 1/2 cauliflower heads, lightly chopped
2 cups of gluten-free Bob's Red Mill Flour (my preferred GF flour choice)
2 stems of rosemary, chopped
1 1/2 tablespoons of olive oil
1 teaspoon of salt