Easy Cauliflower Gnocchi with Marinara Sauce
This Easy Cauliflower Gnocchi with Marinara Sauce is a lighter, fresher way to get your pasta fix without the carbs! It’s freezer-friendly and made with simple, better-for-you ingredients like Mazola® Corn Oil!
Servings 4
Ingredients
- For the cauliflower gnocchi:
- 4-5 c. cauliflower florets or half a head of medium cauliflower
- 2/3 c. all-purpose gluten-free flour or your preferred flour
- 1/2 tsp. garlic powder
- 2 tbsp. Mazola Corn Oil
- 1 tbsp. water plus more
- For the marinara sauce:
- 1 tbsp. Mazola Corn Oil
- 3 cloves garlic minced
- 1 small onion chopped
- 28 oz. can low sodium crushed tomatoes
- 1/2 tsp. Italian seasoning
- Salt and pepper to taste
- Optional: crushed red pepper flakes shaved Parmesan cheese, fresh basil leaves
Instructions
- For the cauliflower gnocchi:
- Place the cauliflower florets in a food processor and pulse until it looks a little like rice.
- Spoon the cauliflower into a microwave safe bowl and microwave for 5 minutes.
- Once microwaved, spread the cauliflower on a towel to cool.
- When the cauliflower has cooled completely, wrap it in a towel and squeeze the water out. It's okay if there's a little moisture left as long as you squeeze out most of it.
- Place the cauliflower into the food processor and pulse it again until smooth. Then, gradually add in the flour.
- Add the garlic powder, Mazola Corn Oil, and water, and continue pulsing until a dough forms. Then, turn the dough out onto a floured surface.
- Break off small pieces of dough and shape them into little balls. Using the back of a fork, roll dough down the prongs to form gnocchi.
- To cook the gnocchi: bring a pot of salted water to a boil and carefully add the gnocchi. Cook until the gnocchi float to the top (it'll only take a few minutes) and remove with a slotted spoon.
- For the marinara sauce:
- Heat the Mazola Corn Oil over medium heat.
- Add the garlic and onion and cook, stirring consistently, until the onion has softened and the garlic is fragrant.
- Carefully pour in the can of crushed tomatoes.
- Add the Italian seasoning and salt and pepper. Stir.
- Bring sauce to a boil, then turn down the heat, letting the sauce simmer.
- The longer the sauce cooks, the better it will be, but cook until it has thickened up a bit, 10-15 minutes.
- Serve with gnocchi, crushed red pepper, shaved Parmesan, and fresh basil, if desired.