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I have gnocchi obsession this quarantine period and after Lentils Gnocchi from last week, I wanted to try these Cauliflower Gnocchi. I have to say they are delicious and is an easy way to serve vegetable to our kids😜


(make 4 portion)

  • 450g cauliflowers florets

  • 400-450g all purpose flour or gluten-free flour

  • 2 tbsps water

  • pinch of salt & ground pepper


  1. Trim the cauliflower, discarding any leaves .

  2. Separate the cauliflower into small florets and put them in a food processor.

  3. Pulse the chopped cauliflower until it's a texture somewhere between rice and sand.

  4. Now stir in the 2 tablespoons of water and sprinkle on the flour and stir to combine thoroughly and completely.

  5. You should be able to pinch a bit of the dough and have it hold together; if not, sprinkle in a tablespoon more flour at a time until it does.

  6. You want a dough that holds together or it will fall apart when you try to cook it.

  7. When you’re happy that the consistency is correct, transfer the dough to a floured workspace, cut the gnocchi dough into 4-5 pieces and roll into long sausage shapes about 2 cm in diameter.

  8. Cut each sausage into 2-3 cm lengths.

  9. Bring a large pot of salted water to boil.

  10. Cook until the gnocchi float, then remove with a slotted spoon and transfer in a large oven dish.

  11. When all the gnocchi are cooked, serve them hot with the sauce or topping of your choice.

  12. I really like cauliflowers gnocchi with peas and courgette or with the classic tomato sauce!😋

👶🏻 Cut the gnocchi quarters if you serve to a baby under 18 months

🍑Note: Modify and cut food according to your children’s age to avoid chocking hazard


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