Update – Still haven’t tried Trader Joe’s cauliflower gnocchi. I made these using cassava flour, like Trader Joe’s does, but I also added grated Parmesan cheese, which probably makes this even tastier…
I N G R E D I E N T S
- 1 head of cauliflower
- 2 cups of cassava flour (give or take)
- 1 teaspoon of salt
- 1 cup of finely grated Parmesan cheese
D I R E C T I O N S
- Preheat oven to 400°F and line a baking sheet with foil. Cut the cauliflower into about 1 inch thick slices. Lay the slices flat on the baking sheet and bake for 20 minutes, flipping halfway, until lightly golden. Let cool.
- In a food processor, process the hot cauliflower until it turns into a chunky puree. Add the parmesan and salt. Process until smooth. Transfer to a clean bowl.
- In 1/2 cup increments, add the flour to the cauliflower mixture and combine. I used about 2 cups, and extra for dusting my work surface and hands later. Be careful not to add too much flour or the gnocchi will taste extra doughy.
- Pinch off small thumbprint sized pieces of dough and roll in your palms to form the dumplings. You can roll the dough into logs and cut out the shapes as well, but my dough was too soft to do so. Place the gnocchi on a floured sheet pan and freeze for about 20 minutes.
- Heat a large, nonstick skillet on high. Add enough olive oil and butter to coat the entire pan. Sear the gnocchi for about 2 minutes. Toss and continue to cook for another 2 minutes, being sure not to burn it. Add your favorite sauces and garnishes, and cover the pan and steam for about a minute. I used fresh grated Parmesan, lemon, and peas!