Cauliflower Gnocchi Recipe: The Secret to Fluffy, Non-Gummy Dough

Instructions:

1. Steam and Soften: Chop the cauliflower into florets. Steam the florets until fork-tender (about 10–12 minutes).
2. Rice/Process: Immediately transfer the hot, tender cauliflower to a food processor and pulse until a fine, mashed consistency is achieved (or press through a potato ricer).
3. The Drying Mission (Crucial!): Transfer the mashed cauliflower to a clean, absorbent kitchen towel or several layers of cheesecloth. Wrap tightly and squeeze out as much moisture as humanly possible to achieve dry, crumbly cauliflower 'snow'.
4. Cool: Spread the dry cauliflower mash onto a baking sheet and allow it to cool completely (about 15 minutes).
5. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, potato starch, salt, pepper, and optional grated Parmesan.
6. Form the Dough: Create a well in the centre of the dry mix. Add the cooled, dry cauliflower mash. Gently fold the ingredients together until a shaggy dough forms. Do not over-knead; knead just until the dough comes together (about 30 seconds). It should be soft and slightly tacky.
7. Rest: Wrap the dough tightly in plastic wrap and allow it to rest at room temperature or chill for 30 minutes.
8. Roll and Cut: Divide the dough into four equal pieces. On a lightly floured surface, roll each piece into a long rope, approximately ½ inch (1.25 cm) thick. Use a bench scraper or knife to cut the rope into small ½ inch pieces.
9. Ridge (Optional): Roll each piece gently over a gnocchi board or the tines of a fork to create the classic ridges.
10. Boil the Gnocchi: Bring a large pot of heavily salted water to a rolling boil. Drop the gnocchi in batches—do not overcrowd the pot.
11. Cook until Floating: Cook the gnocchi until they float to the surface (usually 2–3 minutes). Once floating, let them cook for an additional 30 seconds. Use a slotted spoon to transfer them to a plate or directly into the skillet.
12. Make the Brown Butter: In a large skillet over medium heat, melt the unsalted butter. Add the whole sage leaves. Cook, swirling often, until the butter foams and the milk solids turn a nutty, golden brown color and the sage leaves become crispy (about 3–4 minutes).
13. Toss and Serve: Add the drained gnocchi directly into the skillet with the brown butter and sage. Toss gently to coat. Season with a final pinch of salt and pepper and serve immediately.