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birds eye view of homemade buffalo cauliflower gnocchi in a cream colored bowl
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Buffalo Cauliflower Gnocchi

Creamy, crispy, pillowy, buffalo cauliflower gnocchi with the tastiest homemade blue cheese. 
Course Appetizer, Main Course
Cuisine American
Diet Low Calorie
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 46kcal

Equipment

  • cast iron skillet
  • cutting board
  • butchers knife I've found this is easiest tool to use to chop up a cauliflower head.

Ingredients

  • For The Cauliflower Gnocchi
  • 1 head cauliflower chopped into pieces, leaves discarded
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil use more if needed
  • tsp kosher salt
  • tsp ground black pepper
  • 1 tbsp celery salt
  • 1 tbsp garlic powder
  • cup whole wheat flour
  • 1 tsp kosher salt
  • ½ cup buffalo sauce store bought or homemade
  • For the Homemade Blue Cheese
  • 1 cup light mayonnaise
  • 4 tbsp minced onion
  • 3 garlic cloves minced
  • cup fresh parsley diced
  • ½ cup Chobani plain greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp white vinegar
  • ½ cup blue cheese crumbles
  • tsp kosher salt
  • tsp ground black pepper
  • celery peeled and chopped (for dipping)(optional)
  • carrots peeled and chopped(for dipping)(optional)

Instructions

  • Heat 6 cups of water to a boil.  Add cauliflower and boil for 10 to 15 minutes.  Drain, mash, and mix with butter, salt, and pepper. Set aside.
  • Mix in whole wheat flour and 1 tsp salt. Stir until dough is formed. Place dough on a floured surface and cut into 4 sections. Roll each section into a rope. Cut each rope into gnocchi pieces, about ½ inch long.
  • Heat a cast iron skillet to medium heat and add oil. Place gnocchi onto heated skillet.  Move mounds around to make sure each side of cauliflower gets crispy. Can cover balls cooking on skillet with foil to prevent grease from spraying. Add a splash of water at the end to steam. This will help the gnocchi finish cooking through to the inside.
  • Toss the buffalo sauce into the pan and sprinkle with celery salt and garlic powder.
  • Meanwhile to prepare the homemade blue cheese dip.
    Mix all ingredients together until mixed well.  Mix mayo, minced onion, garlic, plain greek yogurt, lemon juice, white vinegar, blue cheese crumbles, salt, and pepper.  Once mixed well pour into a serving bowl and sprinkle with parsley.
  • To serve, plate the gnocchi and serve with chopped celery and carrots.  Scoop some blue cheese on the side for dipping!  
  • Enjoy! 

Notes

Helpful Tip: To prevent grease from spraying around while cooking your gnocchi, add some foil over the pan.
How can my kids help? Have kids use the hand mixer and mash up the cauliflower. They can also help roll the dough into the ropes depending on how old they are. 
Store in an airtight container in the fridge for 3 to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1piece of gnocchi | Calories: 46kcal | Carbohydrates: 2.6g | Protein: 0.7g | Fat: 3.9g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1.1g | Cholesterol: 10mg | Sodium: 10mg | Potassium: 1mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 4IU | Vitamin C: 4mg | Iron: 1mg