Gnocchi [derived from Italian words nocchio (a knot in wood) or nocca (meaning knuckle)] is a traditional type of Italian pasta dating back to the Roman times. Only relatively recently have we been making gnocchi with potatoes, as it was introduced into Europe during the 16th century.
Since then, we have been playing with the recipe and creating some pretty scrumptious variations! Whether making gnocchi with eggs, without eggs, without potatoes, gluten free, using other starches or even without wheat flour, eggs & potatoes all together!
That is where this recipe comes into play.
Not only does this recipe have an amazing texture and taste, but a wealth of health benefits. Cauliflower is low in calories, but high in vitamins. In fact, cauliflower contains almost every single vitamin & mineral that we need to consume. It is rich in fiber, choline, sulforaphane, vitamin C, vitamin B6, folate, vitamin K, potassium, manganese, pantothenic acid, magnesium & phosphorus.
That makes a pretty healthy base for some amazing food!
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. -Mark Twain
This recipe has a little cauliflower taste when finished boiling that is masked if lightly sautéed in oil before serving. Enough with the words and on to the cooking! Grab your apron and start playing with your food!
Did you try this yourself? Post a photo and tag @allthingsastred!
Variations and related recipes? Yes, please! Pan Roasted Duck with a Creamy Dijon Sauce Perfect Potato Gnocchi Cauliflower Gnocchi Traditional Pesto
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