Homemade 5-ingredient cauliflower gnocchi crisped up and served on top of a vegan parmesan pea purée and garnished with fresh mint, and toasted pine nuts for an easy, delicious, better-than-pasta recipe. This Crispy Cauliflower Gnocchi with Parmesan Pea Purée is vegan, gluten-free, and grain-free friendly.
This is a sponsored post written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much Bob’s!
2020 goal: make more gnocchi. I have lots of goals this year, maybe too many, some that might be unachievable… but one goal I know for certain that I am capable of achieving is making and eating lots of gnocchi. If you’re a well seasoned gnocchi maker, well hats off to you… you’re winning. See, I have only made gnocchi once- well ok, now twice in my life. Seems like a crime for an Italian gal, but it’s sadly the truth, so arrest me! My Butternut Squash Gnocchi is the first and only gnocchi recipe that I have made. But I’m changing that this year, and it starts with this scrumptious Crispy Cauliflower Gnocchi with Parmesan Pea Purée recipe. I mean, I even made it sound super fancy, eh?!
For all of you less experienced gnocchi makers and eaters, you’re still welcome here, because I’m right there with ya. And I can tell you this- it’s easy, it’s good, and it’s gonna win you over like it did me- so be fully prepared to be gnocchi guru by the end of this post. No Trader Joe’s Cauliflower Gnocchi needed here, you got this all on your own.
It sounds intimidating to make your own gnocchi, but cooking in the time of Coronavirus, I’ve become an even bigger fan of simple recipes that fool you into thinking otherwise. The crispy cauliflower gnocchi made here is just 5 simple ingredients: roasted cauliflower, potato, minced garlic, vegan parmesan cheese and cassava flour. You can’t get much simpler than that people! Fork rolling optional, they taste great without the fancy texture, I’m just really trying to impress you ;).
Until I recently started using more cassava flour in my recipes, I was avoiding pasta of all kinds, because well grains haven’t been jiving with my body. Thank goodness for cassava flour, cuz a girl needs her carbs sometimes, amiright?! My favorite to-to cassava flour is from Bob’s Red Mill. Their cassava flour is made from the whole root of the cassava plant, has a mild flavor and fine texture that is perfect for gluten-free, grain-free cooking and baking. It’s also non-GMO verified!
I was a little bit nervous about swapping out their Gluten-Free 1-to-1 Baking Flour (normally my go-to flour for everything) with Cassava Flour but I am so excited about how the cassava flour seamlessly fit into this Crispy Cauliflower Gnocchi recipe. Already smashing my 2020 gnocchi goal.
When I was trying to think about what sauce to serve this gnocchi with, one that would live up to par with the simplicity, flavor and uniqueness of the Crispy Cauliflower Gnocchi, I was stumped. I knew I didn’t want a red sauce, because this Crispy Cauliflower Gnocchi deserved better than that, not that I don’t adore you red sauce… it’s not you, it’s me. I wanted something fun… Peas! Peas are fun, right?!
Hmm. Let me whip them up somehow… like- maybe with some kind of vegan cheese… and let’s not make it like a baby food kinda purée… spice it up a bit and add some kind of herb. Then, I stumbled upon a recipe from Bon Appétit that used this simple pea purée that sounded almost perfect. Of course, I put my own spin on it to make it just perfect for this gnocchi recipe. After I tried it, it was exactly what I was thinking. This is the kinda meal that you feel like you’re eating at an upscale (pay way too much for way too little food) restaurant. It’s that good. And it’s that impressive.
All in all, this Crispy Cauliflower Gnocchi with Parmesan Pea Puree turned out to be everything I was dreaming of. I could quit while I’m ahead, but I’ll probably get my gnocchi on quite a bit more this year, because I tend to be an overachiever, so stay tuned my fellow gnocchi lovers! Don’t forget to get your cassava flour, and then head to the kitchen to make this delicious, nutritious, impress-all-your-friends meal. I Would love to hear your thoughts, so comment below and tag me on Instagram or Facebook using #healthylittlevittles so I can see all your professionally made gnocchi dishes!
- 1 head cauliflower, washed and chopped
- 1 large russet potato, peeled and chopped
- 1 tablespoon minced garlic
- 1/3 cup vegan parmesan cheese
- 2 cups cassava flour (I used Bob's Red Mill)
- salt & pepper, to taste
- olive oil (for roasting the potato and cauliflower)
- 1-2 tablespoons coconut oil (for crisping the gnocchi)
Parmesan Pea Purée
- 2 cups frozen peas
- 1/4 cup vegan parmesan cheese
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1 tablespoon vegan/plant butter
- 1 tablespoon non-dairy yogurt (or you can use plant milk)
- 1 tablespoon diced mint leaves
- toasted pine nuts
- mint leaves
- parmesan cheese
Vegan Parmesan Cheese
- 1 cup raw pumpkin seeds
- 1/4 cup hemp seeds
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- Heat oven to 425° F. Add the chopped cauliflower and potato to a baking sheet and drizzle with olive oil and sprinkle with salt and black pepper. Sprinkle on the minced garlic. Place in oven and roast until vegetables are pierced easily with a fork, about 20 minutes. Remove from oven and let cool.
**NOTE: alternatively to save a little time, you can use frozen cauliflower, but I do recommend fresh.
- While those are roasting, make your Vegan Parmesan Cheese. Alternatively, you can use store-bought, but I did use my own parmesan cheese in this recipe. In your food processor/blender, blend all ingredients until you have a fine, Parmesan Cheese-like texture. Store in an airtight container in the fridge.
- Now make your parmesan pea puree. Pour 2 cups of peas into a glass measuring cup/glass bowl and cover the peas with water. Microwave the peas for 2 minutes, strain and then place the peas into your food processor/blender.
- Add the remaining pea purée ingredients to the food processor/blender and blend on high until very smooth. Cover and set aside while you make your gnocchi.
- Using your stand mixer, beat the cauliflower and potato together with the flat beater, then add the garlic and 1/3 cup vegan parmesan cheese (If you don't have a stand mixer, you may use a hand beater).
- Gradually add the flour, ¼ cup at a time, until dough holds together and is almost smooth. Add more flour, 1 tablespoon at a time if dough is sticky.
- Turn dough onto a lightly floured surface and knead gently a few times. Divide into 6 equal pieces. Roll each portion of dough into a ½-inch thick rope. Cut the rope into 1-inch pieces. Transfer to parchment-lined baking sheet and repeat with remaining dough. Optional: roll each gnocchi piece down the back of a fork to achieve the texture shown in these photos.
- Bring large pot of water to a boil over high heat. Cook gnocchi in batches for 5-7 minutes. Stir occasionally to keep gnocchi from sticking to the bottom of the pan. Gnocchi is cooked when it floats to the surface.
- Remove the gnocchi with a slotted spoon and transfer to a baking sheet in a single layer. Repeat with remaining gnocchi. I cooked all the gnocchi in 2-3 batches.
- Melt 1 tablespoon of coconut oil in large skillet over medium heat until melted, then add the gnocchi to the pan. Saute the gnocchi until it starts to turn golden and crispy, tossing frequently to crisp on all sides.
- Serve immediately with Parmesan Pea Purée, toasted pine nuts, mint leaves (if desired) and more vegan Parmesan cheese (if desired).
** Parmesan Pea Purée adapted from Bon Appétit Magazine
** If you're only cooking for two, reserve half of the gnocchi dough after it's rolled and cut but not boiled and freeze it for another meal later on! When ready to enjoy, simply repeat steps 8-10/11.