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Gluten-Free Cauliflower Gnocchi Pomodoro

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Photo: Liz Andrew/Styling: Erin McDowell

Whether it’s ravioli, tortellini or spaghetti, we’ve never been known to turn down a big plate of pasta. And when that pasta is made from cauliflower and sneakily low-carb, we’re gonna say yes 100 percent of the time. Gluten-free cauliflower gnocchi pomodoro is easy to make from scratch and tastes like tender, cheesy pillows of heaven.


Ingredients

Cauliflower Gnocchi

1 head cauliflower, cut into florets (4 cups)

1 large russet potato, peeled and diced

3½ cups gluten-free all-purpose flour (such as Bob’s Red Mill)

⅔ cup grated Parmesan cheese

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 large eggs, whisked lightly until combined

Cornstarch

Pomodoro Sauce

2 tablespoons extra-virgin olive oil

1 red onion, diced

3 garlic cloves, minced

One 28-ounce can crushed tomatoes

Kosher salt and freshly ground black pepper

½ teaspoon crushed red-pepper flakes

2 tablespoons unsalted butter

⅓ cup grated Parmesan cheese

Basil, for serving

Directions

1. Make the Gnocchi: Place the cauliflower in a large pot with about 2 inches of water. Bring to a simmer, cover the pot and steam until the cauliflower is very tender, 15 to 17 minutes. Drain well.

2. While the cauliflower cooks, place the potato in a small pot and cover with cool water. Bring to a boil and then simmer until fork-tender, 10 to 12 minutes. Drain well.

3. While the cauliflower and potato are still hot, mash them together until the mixture is smooth (use a potato ricer if you have one). Mix in the flour, Parmesan, salt and pepper.

4. Make a well in the center of the mixture and add the eggs. Mix well to combine. Divide into three even pieces.

5. Dust a clean work surface lightly with cornstarch and then roll a third of the dough into a long rope that’s about ½ inch thick. Cut the rope into ¾-inch pieces.

6. Roll each piece across the tines of a fork to create ridges. Set aside on a cornstarch-dusted baking sheet.

7. Make the Pomodoro Sauce: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the garlic and sauté until fragrant, about 1 minute.

8. Add the tomatoes and bring to a simmer; season with salt and pepper. Mix in the red-pepper flakes and simmer until good flavor develops, 15 to 20 minutes. Stir in the butter and Parmesan.

9. Bring a large pot of salted water to a boil. Add the gnocchi to the pot and cook until they float to the surface, 3 to 4 minutes. Drain well.

10. Toss the drained gnocchi in the sauce until well coated. Divide among plates and garnish with basil.

Nutrition Facts
  • Cauliflower Gnocchi

  • 400 calories

  • 8g fat

  • 72g carbs

  • 17g protein

  • 5g sugars

  • Pomodoro

  • 152 calories

  • 10g fat

  • 13g carbs

  • 5g protein

  • 7g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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