Lunche for 4

Cauliflower Gnocchi

Name: Cauliflower Gnocchi
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lb cauliflower florets; 1 cup all-purpose flour (optional); 1 tsp kosher salt; your favorite pasta sauce (optional)

Tender cauliflower gnocchi uses cooked florets and flour, then simmers briefly before serving with optional pasta sauce.

$1.10per serving $

60 minstart to table

4servings

Italian Vegetarian Vegan Dairy-free Budget Lunches Back to school

Ingredients

2 lb cauliflower florets
1 cup all-purpose flour (optional)
1 tsp kosher salt
your favorite pasta sauce (optional)

Steps

Steam the cauliflower in a covered pot for 12 minutes, until very tender.
Drain the cauliflower thoroughly, cool it for 10 minutes, and squeeze out excess water.
Mash the cauliflower with the flour and salt until a soft dough forms.
Roll the dough into ropes on a floured surface and cut it into small pieces.
Boil the gnocchi in a large pot of salted water for 3 minutes, until they float and reach 165 F internally.