Gluten Free Purple Cauliflower Gnocchi with a Brown Butter, Sage, Lemon Sauce. A fun experiment in progress.
Let me start by saying that I've been making gnocchi for about 15 years. I've had some major fails and I've tried some crazy combinations, one of which you can find in my gallery of purple yam gnocchi with black garlic, blue cheese, gochujang, and pear sauce. It was extremely DELICIOUS!
I can't get a hold of the Internet famous Trader Joe's cauliflower gnocchi so I decided to play around with pan sautéed cauliflower rice, potato starch, and a few other ingredients to come up with a gluten free version. My first batch turned out quite delicious, however when working with alternative flours/starches, obviously, the chemistry of how things cook also change.
For instance, when you boil these up they don't float to the top to let you know they are ready, as with the AP version, unless have the right ratio of potato starch to cauliflower rice.
Most gluten free versions for cauliflower gnocchi seem to be making use of cassava flour, which isn't so easy to find. I have tons of potato starch that I bought for making Korean fried chicken and thought I would see how that would work. Potato starch keeps to the traditional potato flavour without overwhelming or hiding the delicious pan sautéed cauliflower rice.
The dough is more delicate and not as elastic as you get from the proteins in AP. However, it did surprisingly hold up its shape and browned up beautifully in butter and olive oil. My main issue is the texture is a bit gummy, but not in a gross wallpaper paste way. I probably need to boil the dumplings longer or maybe add more potato starch, we'll see.
In any case, it was a delicious course and I'm happy to report it doesn't feel heavy on the tummy either.
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