Gluten-Free Cauliflower Gnocchi Pomodoro

By ROBandSEAN

Whether it’s ravioli, tortellini, or spaghetti, we’ve never been known to turn down a big plate of pasta. And when that pasta is made from cauliflower so it’s sneakily low-carb, we’re gonna say “yes” 100 percent of the time. Gluten-free cauliflower gnocchi pomodoro is easy to make from scratch and tastes like tender and cheesy pillows of heaven.

Ingredients

• 1 large russet potato, peeled and diced
• 1 head cauliflower, cut into florets (4 cups)
• 3 1/2 cups gluten free all-purpose flour (such as Bob’s Red Mill)
• 2/3 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs, whisked lightly until combined
• Cornstarch
• POMODORO
• 2 tablespoon extra-virgin olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• One 28-ounce can crushed tomatoes
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon crushed red pepper
• 2 tablespoons unsalted butter
• 1/3 cup grated Parmesan cheese
• Basil, for serving

Details

Preparation time 20mins
Cooking time 50mins
Adapted from purewow.com

Preparation

Step 1

1. MAKE THE GNOCCHI: Place the cauliflower in a large pot with about 2 inches of water. Bring to a simmer, cover the pot, and steam until the cauliflower is very tender, 15 to 17 minutes. Drain well.

2. While the cauliflower cooks, place the potato in a small pot covered with cool water. Bring to a boil, then simmer until fork tender, 10 to 12 minutes. Drain well.

3. While the cauliflower and potato are still hot, mash them together until they’re smooth (use a potato ricer if you have one). Mix in the flour, Parmesan, salt and pepper.

4. Make a well in the center of the mixture and add the eggs. Mix well to combine. Divide into three even pieces.

5. Dust a clean work surface lightly with cornstarch and roll out a third of the dough into a long rope that’s about ½-inch thick. Cut the rope into ¾-inch pieces.

6. Roll each piece across the tines of a fork to create a ridged. Set aside on a cornstarch-dusted baking sheet.

7. MAKE THE POMODORO SAUCE: In a large skillet pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the garlic and sauté until fragrant, about 1 minute.

8. Add the tomatoes and bring to a simmer; season with salt and pepper. Mix in the red pepper flakes and simmer until good flavor develops, 15 to 20 minutes. Stir in the butter and Parmesan.

9. Bring a large pot of salted water to a boil. Add the gnocchi to the pot and cook until it floats to the surface, 3 to 4 minutes. Drain well.

10. Toss the drained gnocchi in the sauce until well combined. Divide between plates and garnish with basil.