Crispy Cauliflower Gnocchi with Pea Purée
Vegan gnocchi made from roasted cauliflower and potato, pan-crisped until golden and topped with a smooth pea purée, vegan parmesan, pine nuts, and fresh mint. Includes a homemade seed-based parmesan alternative and optional textured gnocchi.
Ingredients
- 1 head cauliflower, washed and chopped
- 1 large russet potato, peeled and chopped
- 1 tablespoon garlic, minced
- ⅓ cup vegan parmesan cheesedairy parmesan1:1dairy
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- 2 cups cassava flourall-purpose wheat flour1:1adds gluten
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- salt, to taste(optional)
- black pepper, to taste(optional)
- olive oil, for roasting(optional)
- 1 tablespoons coconut oil, for crisping
- 2 cups frozen peas
- ¼ cup vegan parmesan cheesedairy parmesan1:1dairy
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- 1 teaspoon garlic, minced
- ¼ teaspoon salt
- 1 tablespoon vegan plant butterdairy butter1:1dairy
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- 1 tablespoon non-dairy yogurt, or plant milkdairy yogurt1:1dairy
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- 1 tablespoon mint leaves, diced
- toasted pine nuts, for serving(optional)
- mint leaves, for serving(optional)
- parmesan cheese, for serving(optional)
- 1 cup raw pumpkin seeds
- ¼ cup hemp seeds
- ¼ cup nutritional yeast
- ½ teaspoon garlic powder
- 1 teaspoon salt
Instructions
- 1
Heat oven to 425°F. Toss chopped cauliflower and potato with olive oil, salt, pepper, and minced garlic on a baking sheet. Roast until easily pierced with a fork, about 20 minutes. Cool.
- 2
While vegetables roast, blend pumpkin seeds, hemp seeds, nutritional yeast, garlic powder, and salt in a food processor until fine and parmesan-like. Store in an airtight container.
- 3
Microwave frozen peas in water for 2 minutes, strain, then transfer to a food processor. Add vegan parmesan cheese, minced garlic, salt, plant butter, and non-dairy yogurt. Blend on high until very smooth. Fold in diced mint. Set aside.
- 4
Using a stand mixer or hand beater, beat cooled cauliflower and potato with the flat beater, then add minced garlic and vegan parmesan cheese.
- 5
Gradually add cassava flour, 1/4 cup at a time, until dough holds together and is almost smooth. Add more flour 1 tablespoon at a time if sticky.
- 6
Turn dough onto a lightly floured surface and knead gently a few times. Divide into 6 equal pieces and roll each into a 1/2-inch thick rope. Cut into 1-inch pieces. Transfer to parchment-lined baking sheet. Optional: roll each piece down the back of a fork for texture.
- 7
Bring a large pot of water to a boil. Cook gnocchi in batches for 5-7 minutes, stirring occasionally to prevent sticking. Gnocchi is cooked when it floats to the surface.
- 8
Remove gnocchi with a slotted spoon and spread in a single layer on a baking sheet. Repeat with remaining batches.
- 9
Melt coconut oil in a large skillet over medium heat. Add gnocchi and sauté until golden and crispy on all sides, tossing frequently.
- 10
Serve immediately topped with pea purée, toasted pine nuts, mint leaves, and additional vegan parmesan cheese if desired.
Tips
Frozen cauliflower can be substituted for fresh to save time, though fresh is recommended.
The vegan parmesan cheese can be made ahead and stored in an airtight container in the fridge, or store-bought parmesan can be used.
Roll gnocchi down the back of a fork for traditional ridged texture and better sauce adherence.
Good to Know
Store homemade vegan parmesan in an airtight container in the fridge. Cooked gnocchi can be refrigerated in an airtight container for up to 3 days.
Vegan parmesan cheese can be made several days ahead. Gnocchi dough can be prepared and cut, then frozen on a parchment-lined tray before boiling.
Serve immediately after crisping for optimal texture. Top each serving with pea purée, toasted pine nuts, fresh mint, and additional vegan parmesan cheese.
Common Mistakes
Do not skip cooling the roasted vegetables before mixing the dough to avoid a sticky, difficult-to-handle consistency.
Do not rush adding flour to the dough; add gradually to avoid making it too stiff and dry.
Do not overcrowd the skillet when crisping gnocchi; work in batches to ensure even browning.
Substitutions
Dairy-Free Swaps
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General Alternatives
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