Crispy Cauliflower Gnocchi
Ingredients
- 2 lbs frozen cauliflower rice
- 1/2 cup flour
- 1 tbl olive oil
- 1 tsp salt
Preparation
Thaw cauliflower rice by submerging in cold water in its packaging or in a resealable bag 10-15 min
After thawing, working in batches, use a kitchen towel or nut milk bag squeeze out as much water as you can from the rice. Put some muscle into it, you want to get the rice as dry as you can
Spread rice on work surface, season with salt, add flour a bit at a time, drizzle in oil, gently working it into a dough, at first it will be crumbly, then as you work the dough together, form it into a ball
Let rest for 30 min in fridge
Roll out dough 1/2 in thick into a rectangle, score dough using a knife into 1 inch squares, take each square and roll with hands into a “gnocchi shape” place on parchment paper
On stovetop using a nonstick pan cook gnocchi in batches using 1 tbl olive oil on medium high. Cook 3-4 min on each side or until crisp. Season as desired.This recipe is strictly for pan frying, if you put these guys in boiling water- they will not be happy