Cauliflower Gnocchi Recipe - Skinnytaste (2024)

FAQs

Is cauliflower gnocchi healthy for weight loss? ›

Yes, cauliflower gnocchi can be a healthier choice because it uses a vegetable that's less starchy than potatoes, says Jaclyn London, MS, RD, CDN, Nutrition Director at the Good Housekeeping Institute. "Non-starchy veggies are lower in carbs but often higher in fiber, which can help you stay fuller, longer," she says.

Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

When cool enough to handle, scrape off the skins and push the potato through a ricer or food mill, then, while still warm, start working your dough on a floured work surface. (Here, Davies offers up another tip to fight the mush: “Spread out the mash to cool; the escaping steam will further take away any moisture.”)

Gnocchi is one of my very favorite foods and traditionally it's a soft dough made from potatoes, flour and eggs that's cut into delicious little dumplings then boiled or pan-fried. Trader Joe's version trades potatoes for cauliflower, all-purpose flour (not GF) for cassava flour (GF), and egg for, well, no egg.

Due to the smaller and denser nature of gnocchi, it is more likely that you will end up eating bigger portions than if you chose regular pasta. Although all foods can be part of a healthy diet in moderation, if you are trying to lose weight opt for other options than gnocchi or pasta.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

does take a bit of time to make, not because the. ingredients are expensive. They're potatoes.

The famous pasta is usually made from potatoes, but could also be prepared from breadcrumbs, risotto, or even just flour. Many people argue that the potato-made gnocchi is a bit easier on the digestive system and all around the most delicious.

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

It is very easy to add too much flour to gnocchi dough, which can make these dumplings glutinous, gummy, and sticky. If you dump all of the flour into your gnocchi dough at once, you won't have the same texture as a gnocchi that has just enough flour to bring it together.

Is it better to boil or fry gnocchi? ›

The downside is that boiling can result in gummy, waterlogged gnocchi if you cook them too long. This is more of an issue when boiling store-bought gnocchi than with homemade ones. Frying gnocchi in a little butter or oil takes more effort, and the dumplings will be crisp on the outside, chewy and soft on the inside.

Yukon Gold Potatoes are THE BEST potatoes for homemade gnocchi. They're dense, creamy, semi-waxy and do not retain too much moisture (if you love Yukon's for mashed potatoes, they make exquisite gnocchi).

Trader Joe's Cauliflower Gnocchi Nutrition

Compared with traditional potato gnocchi, Trader Joe's frozen cauliflower gnocchi shaves off almost 90 calories per cup (140 vs. 227) and has less than half the carbs (22 vs. 48) and 2 grams more fiber (6 grams).

To sauté: Heat a nonstick skillet over medium heat and add 1 to 2 teaspoons olive oil. Add the gnocchi in a single layer (you may need to do two batches!) and cook until golden brown and crisp, about 5 minutes per side.

I found that adding in more flour or starch makes the gnocchi more firm so if your results are soggy - add more of the flour/starch in small equal amounts and taste test again.

Cauliflower has several properties that may help with weight loss. First, it is low in calories with only 27 calories per cup (107 g), so you can eat a lot of it without significantly increasing your calorie intake ( 1 ). It can also serve as a low calorie substitute for high calorie foods, such as rice and flour.

In the health food space, cauliflower is a popular ingredient and for good reason. It is a non-starchy vegetable that provides a myriad of health benefits, such as fiber for weight loss, choline for brain acuity, and antioxidants to help prevent cancer.

Not only is it loaded with fibre, But it is also very rich in vitamin C, K and B6. Another thing it is best known for is its potential to serve as a low-calorie substitute for high-calorie foods such as rice. This makes cauliflower a great food for weight loss.