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Gluten-Free Cauliflower Gnocchi Pomodoro
Gluten-Free Cauliflower Gnocchi Pomodoro
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 fromcauliflower 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.

RELATED: Skillet Gnocchi with Sausage and Broccoli Rabe

6 servings

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

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.

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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