We had some friends over for a patio dinner in early September and I made a Barbequed Chicken on the Big Green Egg with Roasted Garlic Cauliflower Purée and a wonderful Fennel salad. Everyone had seconds and maybe even thirds but I still had a handful of the Roasted Garlic Cauliflower Purée leftover. I decided to make Gnocchi out of it. Any purée would work, I’ve made lentil gnocchi and sweet potato gnocchi as well as the traditional potato gnocchi before so I thought, why not?

The grooves and divots are intentional so that the sauce sticks to them better!
Roasted Garlic, Cauliflower Gnocchi in a Simple Avocado Cream Sauce
A KitchenInspirations Original Recipe
Makes about 2-4 servings
Ingredients:
- 218 g roasted garlic, cauliflower purée (for the purée recipe, please click here)
- 250-270 g “00” flour (depending on how wet your cauliflower purée is)
- 15 g Parmigiana, finely grated
Directions:
- Combine all three ingredients and mix well. Knead into a smooth, not sticky dough.
- Allow to rest for 20 minutes. Roll into 1-1.5 cm ropes and cut into 2 cm lengths. Run up the tines of a fork for the traditional grooves or use a gnocchi paddle like this.
- Bring a large pot of water to a boil, add salt. Boil gnocchi until they pop up to the surface and remove with a slotted spoon.
Notes:
- I like to freeze the gnocchi on a parchment-lined sheet and transfer them into a ziplock baggy for future use. They cook from frozen almost as quickly as the fresh ones, so timing is not an issue.
- I bought a Danish Dough Whisk for my husband last Christmas because he often bakes his no-knead bread and I thought it would make mixing the dough easier for him…what I didn’t think was that I would end up using it more than he does, it makes stirring thick batters and doughs a snap! I used it for the gnocchi and it was so easy.
Sounds like a delicious way to use a tasty leftover in a new dish.
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What a wonderful recipe. And I’ve never seen a dough whisk before – how cool!
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I love the added goodness of vegetables here Eva! They look so good too! 😀
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I love gnocchi! Haven’t made a cauliflower version — really want to try that. Made a pumpkin and ricotta version recently, which will be appearing on a blog near you in a couple of weeks. 🙂 Anyway, this looks great — thanks.
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Lovely. I need to roast garlic more often. I always forget!!!
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What a nice idea to use up leftovers. For fluffier gnocchi, you could try to evaporate some of the water out of the puree by stirring over medium heat in a non stick pan. That way, you’d have to use less flour. It should improve both texture and flavor.
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Thank you for the advice Stefan. My cauliflower purée isn’t too wet because I roast the cauliflower in the oven and add very little moisture to it, the texture is much like a potato gnocchi.
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Oven roasted cauliflower is the best! I though the amount of flour was still quite high compared to the amount of cauliflower, that is why I thought it could be dried out even more.
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I’ll try it next time!
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A very original idea. I’d think cauliflower would be too moist, but from what I see you have made beautiful gnocchi out of it!
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Homemade gnochi must have tasted particularly fresh and yummy with the healthy avocado sauce.
angiesrecipes
http://angiesrecipes.blogspot.com
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YUM! The whole dinner sounds terrific! Katie loves gnocchi and I need to put it on our menu soon!
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