I had scoured Pinterest for a cauliflower-only recipe for gnocchi and couldn’t find any that were only cauliflower, or looked relatively easy, and only using ingredients I already had. So I made my own. I paired this with the meal I call CHamPP, Creamy Ham Pasta and Peas. It’s one of the kids’ favorites, it’s easy for me, everyone is happy. Except now for the diabetic. So I was REALLY hoping for something easy to go with it. I made it one night and he went crazy for it. I tried making it again and it was an Official Disaster. It completely broke down in the water so I served the poor guy basically cauliflower soup. I am determined it to try again, it was so good and easy, but I have a feeling it will take quite a few more attempts. The first time contained:
cauliflower, cooked/steamed in the microwave, cooled, wrapped and wrung in a towel.
an egg, maybe two?
a Tablespoon or so coconut flour. I was really hoping it would help it bind but was afraid if I added more, it would add an undesirable flavor.
a Tablespoon or so of all purpose flour. Yes I know, terrible but necessary.
The second time I made it:
I did not wring out the cauliflower, and I think that’s where the biggest mistake was. The less water the better, or else I’m thinking I have to add more flour of some kind and I don’t want to add too much.
I didn’t chill the gnocchi before cooking. I’m still not sure this made a difference but I did that the first time and they kept their shape.
Actually, for that matter, do I even need to boil them? Maybe i could just cook them in the sauce? The first time I made it, I simply added some butter and half and half (yea I know) to the pan after browning the gnocchi a touch. If it’s mostly cauliflower, maybe the flour, if I add any at all, would cook enough through the browning and sauce? Hmmmm, I may be on to something.
Definitely worth a do-over!