Description
Light & fluffy baked gnocchi, packed with veggies. A fun, healthier twist on a classic.
Ingredients
Units
Scale
- 1 baked russet potato (about 5” x 3”)
- 4 cups (946 ml) cauliflower florets
- 2 tbsp tapioca flour
- 1 whole egg
- 1 egg yolk
- 0.5 cups (118 ml) finely grated parmesan cheese
- 1 tsp kosher salt
- 1 tbsp olive oil
Instructions
- Bake one medium russet potato at 350°F (177°C) until the skin is crisp and the inside is soft, about 1 hour.
- Cut cauliflower into florets (about 4 cups) and steam until very soft, about 25 minutes. Strain well.
- Grate parmesan cheese using a food processor until it resembles coffee grounds. Reserve.
- Working in batches, use a potato ricer to squeeze the water out of the cauliflower without pushing the cauliflower through.
- Place the squeezed cauliflower in a food processor bowl. Add egg, egg yolk, salt, and parmesan cheese. Process until smooth. Add tapioca flour and process until just incorporated.
- Transfer the mixture to a large mixing bowl.
- Remove the baked potato from the oven. Reduce oven temperature to 300°F (149°C).
- Cut the potato in half and scoop half the flesh into a potato ricer. If hot, let cool or use gloves.
- Press the potato flesh through the ricer into the cauliflower mixture. Repeat with the other half.
- Stir the mixture with a fork. Do not use a food processor.
- Line three baking sheets with parchment paper and lightly coat with olive oil.
- Scoop half the mixture into a Ziploc bag. Cut a corner about ½ inch wide.
- Pipe rows of gnocchi onto the parchment-lined baking sheets.
- Lightly drag a fork across the top of each gnocchi to create grooves. Spray/brush with olive oil.
- Bake at 300°F (149°C) for 30 minutes, or until golden with some dark spots, but not brown.
- Dress the gnocchi to your liking.
Notes
- For a richer flavor, use freshly grated Parmesan cheese instead of pre-grated.
- To prevent sticking, ensure your baking sheets are well-oiled and the gnocchi are spaced apart.
- Leftover gnocchi can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 5
- Protein: 8
- Cholesterol: 100