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Cauliflower gnocchi

Recipe from: 05 August 2014
recipes, pasta, cauliflower, vegan

Ingredients 15
Time 00:15
  • 1
    head of cauliflower, steamed or boiled until very tender
  • 1
    garlic, finely chopped
  • 1
    flour- of enough to make a soft dough
  • 1
    olive or coconut oil to fry
  • 1
    tin whole tomatoes
  • 5
    courgettes, thickly sliced
  • 1/2
    onion, finely sliced
  • 1
    olive or coconut oil
  • 2
    garlic, finely sliced
  • 6
    large black mushrooms, thickly sliced
  • 300
    vegetable stock
  • 1
  • salt and pepper to taste
  • fresh basil to serve



Place the cauliflower and garlic in a blender or food processor and blend until smooth. Add a little water, if needed, to make a smooth paste. Add the salt and flour - 1/4 cup at a time - and continue to process until a soft dough is formed. Add a little more water, if needed.

Turn out on a floured surface and knead briefly until dough is smooth and soft. Cut dough into four pieces. Take one and cover the remaining three with a damp tea towel.

Roll dough out into a rope approximately 3 cm, then cut into 3cm pieces. Press each piece down with a fork, then set aside and repeat with remaining dough.

When ready to use, place the olive oil or coconut oil in a non stick pan or pot, and fry the gnocchi until lightly browned on both sides.

For the ragout, place the olive or coconut oil in a non-stick pot over a medium-high heat. Add the onion, garlic, mushrooms and courgettes and fry until starting to colour and soften. Add the tomatoes, vegetable stock and sugar, reduce to a medium heat and allow to gently simmer for 15 minutes - until the vegetables are tender. Season to taste.

Serve the ragout with the warm cauliflower gnocchi on top, scattered with basil leaves.

Recipe reprinted with permission of A Gorgeous Life. To see more recipes, click here.


Read more on: vegetarian  |  pasta  |  recipes  |  vegan


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