Vegan Cauliflower Gnocchi
A lighter take on classic gnocchi: tender vegan cauliflower gnocchi tossed with garlicky spinach. Easy to make from scratch and ready in about 40 minutes.
Ingredients
- 1 cauliflower
- 1 cup all-purpose flour
- 4 cups spinach
- 1 head garlic minced
- ½ tsp salt
- 1 Tbsp olive oil
Instructions
- Break the cauliflower into florets.
- Boil or steam them for 10 minutes (I steamed them).
- Transfer to a clean towel and squeeze to get rid of as much moisture as you can.
- Combine the cauliflower, flour, salt and olive oil in a food processor and blend until a dough forms.
- Knead the dough for 3-5 minutes.
- Shape the gnocchi and roll them on a fork to create the lines.
- Boil in well-salted water until they rise to the surface.
- Heat the oil in a pan. Add the garlic.
- Add the spinach and cook it until it gets soft.
- Add the gnocchi, toss to combine, and take off the heat.
Notes
Serve right away while the gnocchi are warm, tossed with a little olive oil so they don't stick. Leftovers keep in an airtight container in the fridge for up to 2 days; reheat gently in a pan. Uncooked shaped gnocchi can also be frozen on a tray, then boiled straight from frozen.