Cheesy Baked Cauliflower Gnocchi

Meet your new favorite comfort food: Cheesy Baked Cauliflower Gnocchi! These bite-sized wonders combine the best of both worlds – crispy on the outside and tender on the inside, with a burst of cheesy goodness in every bite. A healthier, veggie-packed twist on traditional gnocchi, you’ll be hooked from the first delicious bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole milk
• 1/4 cup grated Parmesan cheese
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon paprika
• 1 head of cauliflower
• 1/2 cup grated mozzarella cheese
• 1/4 cup chopped fresh parsley

Instructions

Preheat your oven to 400°F (200°C). Rinse the head of cauliflower and remove the leaves and stem.

Cut it into florets and pulse in a food processor until it resembles rice.

Microwave the cauliflower “rice” for 4-5 minutes, stirring every minute, until it’s soft and has released its moisture. Let it cool.

In a clean dish towel, wrap the cooled cauliflower and squeeze as much liquid as possible from it.

Transfer the drained cauliflower to a bowl. Add the melted butter, egg, Parmesan cheese, flour, salt, pepper, nutmeg, and paprika to the bowl with the cauliflower.

Mix well until a dough forms.

On a floured surface, knead the dough for about 5 minutes until it’s smooth and pliable. Divide the dough into 8 equal pieces and roll each piece into a long rope.

Cut the rope into 1-inch pieces to form the gnocchi.

Line a baking sheet with parchment paper and arrange the gnocchi on it in a single layer. Bake for 15-20 minutes, or until the gnocchi are lightly browned on the bottom.

While the gnocchi are baking, mix the mozzarella cheese and chopped parsley in a bowl.

After the gnocchi are done, remove them from the oven and top each one with a spoonful of the mozzarella-parsley mixture. Return the gnocchi to the oven and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.

Serve hot and delight in your Cheesy Baked Cauliflower Gnocchi!

Notes

Make sure to not overprocess the cauliflower in the food processor, as it can become too fine and lose its texture.

Also, be gentle when squeezing the liquid out of the cauliflower to avoid breaking down the fibers.

When mixing the dough, don’t overmix, as it can become too dense and heavy.

Stop mixing once the ingredients just come together.

To ensure the gnocchi hold their shape, make sure the dough is smooth and pliable before dividing it into pieces.

If the dough is too sticky, add a little more flour.

To get even baking, try to make the gnocchi roughly the same size so they cook uniformly.

Don’t overcrowd the baking sheet, as this can cause the gnocchi to steam instead of brown.

If necessary, bake in batches.

Keep an eye on the gnocchi while they’re baking, as the baking time may vary depending on your oven.

Let the gnocchi cool for a minute or two before serving to help the cheese set.

This will make them easier to handle and more enjoyable to eat.

Nutrional Value

• Calories: 320
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 26g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 12g