Gluten-Free Cauliflower Gnocchi Pomodoro
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.
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
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.