Cauliflower Gnocchi
Cauliflower gnocchi
Gnocchi with a twist!
I always make my mash ½ potato/½ cauliflower so I was thrilled when I gave this gnocchi a whirl and it worked, a great way to use leftover mash, plus an easy way to get extra veggies into kids (or big kids who need encouragement!)
Ingredients:
2 cups of mashed potato and cauliflower (I make my mash a 50:50 mix)
1 egg, beaten
Approx. 1 – 1.5 cups of high grade flour or 00 flour
How to make it:
Add the beaten egg to the mash and then sift in 1 cup of the flour, stir gently to combine.
Add additional flour until the mixture is combined and creates a soft dough that is no longer sticky, but not so dry it is crumbly.
Cut into 8 chunks and roll each of them out on a floured surface to approx. 20cm long and cut into bite size chunks, put an indent into each with your thumb or a fork.
To cook, add to boiling water for 3-4mins until they float to the surface.
Adapt it:
For a lighter gnocchi if you have one, you can use a potato ricer instead of mashing the potatoes and cauliflower
00 flour is very fine pasta flour, if you have it or can get it, it will make the gnocchi even smoother
