Fill a steamer pot with about 2 inches of water.
Place the steamer basket inside, cover the pot, and bring water to a boil.
Carefully put the cauliflower florets on the steamer basket and steam until tender, about 10 to 15 minutes.
Remove the steamer basket from the pot, and allow it to cool. This should also allow the extra liquid to drip out of the cauliflower.
If there’s still too much liquid, carefully squeeze the liquid out of the cauliflower by gently squeezing it with a clean kitchen cloth.
In a food processor, add the cauliflower, salt, and 2 tablespoons of oil.
Run the food processor at a high speed, until the puree is smooth. Make sure you scrape the sides to avoid having chunks.
In a medium-sized bowl, whisk the potato starch and cassava flour together, then, add the cauliflower puree.
Mix everything together, and gently knead the dough 3 or 4 times. After this, you may transfer it to a cutting board. The dough should be soft yet slightly sticky. Make sure not to overwork the dough.
Divide the dough into 8 equal parts. Gently roll each piece into a ¾-inch thick, 2 ½ inch long roll.
Cut each roll into ¾ -inch pieces. Each piece of gnocchi should be bite-sized. Set aside.
On a medium pot, bring lightly salted water to a boil.
Carefully add the gnocchi and cook until they float to the surface, about 3 minutes.
Use a slotted spoon to scoop out and drain the gnocchi.
For crispier gnocchi, line your air fryer basket with parchment paper.
Place the gnocchi in your air fryer, making sure they don’t overlap.
Set your air fryer to 400 °F and air fry for 20 minutes, shaking the basket halfway through the cooking time.
Remove the gnocchi from your air fryer and serve with a pasta sauce of your choice. Enjoy!
Ingredients
Directions
Fill a steamer pot with about 2 inches of water.
Place the steamer basket inside, cover the pot, and bring water to a boil.
Carefully put the cauliflower florets on the steamer basket and steam until tender, about 10 to 15 minutes.
Remove the steamer basket from the pot, and allow it to cool. This should also allow the extra liquid to drip out of the cauliflower.
If there’s still too much liquid, carefully squeeze the liquid out of the cauliflower by gently squeezing it with a clean kitchen cloth.
In a food processor, add the cauliflower, salt, and 2 tablespoons of oil.
Run the food processor at a high speed, until the puree is smooth. Make sure you scrape the sides to avoid having chunks.
In a medium-sized bowl, whisk the potato starch and cassava flour together, then, add the cauliflower puree.
Mix everything together, and gently knead the dough 3 or 4 times. After this, you may transfer it to a cutting board. The dough should be soft yet slightly sticky. Make sure not to overwork the dough.
Divide the dough into 8 equal parts. Gently roll each piece into a ¾-inch thick, 2 ½ inch long roll.
Cut each roll into ¾ -inch pieces. Each piece of gnocchi should be bite-sized. Set aside.
On a medium pot, bring lightly salted water to a boil.
Carefully add the gnocchi and cook until they float to the surface, about 3 minutes.
Use a slotted spoon to scoop out and drain the gnocchi.
For crispier gnocchi, line your air fryer basket with parchment paper.
Place the gnocchi in your air fryer, making sure they don’t overlap.
Set your air fryer to 400 °F and air fry for 20 minutes, shaking the basket halfway through the cooking time.
Remove the gnocchi from your air fryer and serve with a pasta sauce of your choice. Enjoy!