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4 Ingredient Crispy Cauliflower Gnocchi: More Gnocchi Spam for you ?I’m reposting this recipe and caption with a better shot ( well imo) because in all honesty I really wasn’t very happy with my first pic three posts ago. So here it is again. Enjoy and Happy Weekend: 4 Ingredient Crispy Cauliflower Gnocchi ???so delicious and addicting.I think you might know by now I like making all things dumplings. So I’m pretty excited to share with you this easy and fun recipe.The one crazy thing that I learned while experimenting with cauliflower is that a large head of cauliflower may look all big and bountiful….. BUT when you rice it & take out all its water you pretty much end up with something the size of a tennis ball, which wouldn’t make much gnocchi at all. So I found an easier and more economical option ?check out my recipe below to see what I came up with: What you need: 2 lbs frozen cauliflower rice ??, 1/2 cup flour, 1 tbl olive oil, 1 tsp salt
1️⃣ Thaw cauliflower rice by submerging in cold water in its packaging or in a resealable bag 10-15 min
2️⃣ After thawing, working in batches, use a kitchen towel or nut milk bag squeeze out as much water as you can from the rice. Put some muscle into it, you want to get the rice as dry as you can
3️⃣Spread rice on work surface, season with salt, add flour a bit at a time, drizzle in oil, gently working it into a dough, at first it will be crumbly, then as you work the dough together, form it into a ball.
4️⃣Let rest for 30 min in fridge
5️⃣ Roll out dough 1/2 in thick into a rectangle, score dough using a knife into 1 inch squares, take each square and roll with hands into a “gnocchi shape” place on parchment paper
6️⃣On stovetop using a nonstick pan cook gnocchi in batches using 1 tbl olive oil on medium high. Cook 3-4 min on each side or until crisp. Season as desired.This recipe is strictly for pan frying, if you put these guys in boiling water- they will not be happy. Happy Weekend! And Happy 48 years to me ?
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