Cauliflower Gnocchi
This cauliflower gnocchi is a rich, comforting twist on the classic Italian dish, made with tender cauliflower, almond flour, and a simple creamy bacon sauce.
Ingredients
- 4 cups cauliflower florets
- 1 egg
- ½ cup almond flour
- 4 bacon strips
- 1 cup heavy cream
- ½ cup white cheddar cheese, shredded
Instructions
- Steam the cauliflower florets until very soft, about 10 minutes.
- Transfer to a food processor and blend until smooth. Let cool slightly. Mix in the egg and almond flour until a dough forms.
- Transfer to a floured surface and divide into sections. Roll each into a rope and cut into small gnocchi pieces.
- Heat a skillet over medium heat and add butter or olive oil. Sauté the gnocchi in a single layer until golden brown and crisp on the outside, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, cook the chopped bacon until crispy. Remove and set aside, leaving some bacon fat in the pan. Add the heavy cream, scraping up any browned bits. Let simmer for 2 minutes.
- Stir in the shredded white cheddar cheese, whisking until smooth.
- Return the sautéed gnocchi and crispy bacon to the skillet, tossing to coat in the sauce.
Nutrition
Notes
- Cheese substitutions: White cheddar adds a rich flavor, but you can also use Parmesan, Gruyère, or smoked Gouda for a different taste.
- Dough consistency: If the dough feels too wet, let it rest for a few minutes or add a little more almond flour until it holds together but remains soft. Chilling the dough for 10-15 minutes can also make it easier to handle.
- Shaping the gnocchi: For a traditional look, gently press each piece with a fork to create ridges. This helps the sauce cling better and enhances the gnocchi’s texture.
- Enhancing flavor: Fresh herbs like parsley, thyme, or chives add a nice contrast to the richness of the dish. A sprinkle of red pepper flakes can add a mild heat for extra depth of flavor.
- Crispier texture: For extra crispiness, sauté the gnocchi in butter and olive oil for a more golden-brown crust before adding it to the sauce.
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