Lately, it seems like everyone I follow online is totally obsessed with Trader Joe’s cauliflower gnocchi.
And the more they talk about how great it is, the more I wish I could buy it.
And it wasn’t!
Thomas Bringold / Audrey Bruno
Of course, I can’t confirm whether my version of cauliflower gnocchi tastesexactlythe same.
But I can promise you that it’s incredibly delicious and is actually quite easy to make from scratch.
Here’s how you’re free to do it too.
Thomas Bringold / Audrey Bruno
Get your ingredients together.
Steam, squeeze, and blend the cauliflower.
Fill a pot with two inches of water and bring it to a boil over a medium-high heat.
Thomas Bringold / Audrey Bruno
Strain and let cool.
You should have about a cup of cauliflower when you’re finished squeezing.
Add the rest of the ingredients and work that dough!
Audrey Bruno
Add one tablespoon of olive oil and a pinch of salt to the cauliflower paste and stir to combine.
Add the dry ingredients and stir everything together until it becomes tacky and stiff enough to roll out.
If it’s still too sticky, add a tablespoon more of each flour until it’s workable.
Thomas Bringold / Audrey Bruno
Turn the dough out onto a well-floured surface.
Set the finished gnocchi aside, but be sure to keep them spread them apart.
Cook your fresh gnocchi right away.
Thomas Bringold / Audrey Bruno
