Recipes and Cooking Cauliflower Gnocchi 5.0 (1) Add your rating & review Hop on the cauliflower-replacing-carbs trend with this delicious gnocchi recipe. The texture of the dumplings is remarkably similar to its potato cousins! Top your bowl with pesto, marinara, or an herb-infused oil. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 7, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 40 mins Total Time: 1 hr 10 mins Servings: 6 Yield: 90 Jump to Nutrition Facts Ingredients 1 medium head cauliflower (about 1 1/2 lb.), trimmed and cut into florets (4 cups) 1 ½ pound russet potatoes, peeled and cut in 1 1/2-inch pieces ½ cup all-purpose flour ½ cup shredded Parmesan or sharp white cheddar cheese, plus more for garnish 1 egg, lightly beaten ½ teaspoon salt ¼ teaspoon pepper 1 tablespoon olive oil 1 tablespoon butter Chopped fresh herbs, optional Purchased pasta sauce, warmed, or basil pesto Directions Preheat oven to 425°F. Line a 15x10x1-inch baking pan with greased foil. In a large saucepan bring lightly salted water to boiling. Add cauliflower. Return to boiling; reduce heat. Cover and cook for 8 minutes or until tender. Remove cauliflower from saucepan with a slotted spoon. Transfer to a large bowl to cool slightly. Add potatoes to saucepan. Return to boiling; reduce heat. Cover and cook for 16 minutes or until fork tender. Drain and transfer potatoes to the prepared baking pan. Bake 10 minutes or until completely dry. Cool slightly. Mash cauliflower with a potato masher. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. Return to the bowl. Add potatoes and mash until smooth. Add flour, cheese, egg, salt, and pepper. Stir until combined. Transfer mixture to a large resealable plastic bag. Snip the corner of the bag and pipe the cauliflower mixture onto a cutting board into 1-inch wide ropes and cut the ropes crosswise into 1-inch pieces. With lightly floured hands, roll portions gently into balls and press an indent in one side with your thumb. In an extra-large skillet heat olive oil and butter over medium heat. Add half of the gnocchi to the skillet. Cook 2 to 3 minutes on each side or until golden brown and cooked through. Repeat with remaining gnocchi. Sprinkle with herbs and additional cheese, if desired. Serve with pasta sauce or pesto. Matthew Clark Rate it Print Nutrition Facts (per serving) 261 Calories 8g Fat 39g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 261 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 42mg 14% Sodium 640mg 28% Total Carbohydrate 39g 14% Total Sugars 6g Protein 9g Vitamin C 41.8mg 209% Calcium 131mg 10% Iron 1.8mg 10% Potassium 807mg 17% Folate, total 80.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.