There are a number of ways to prepare your cauliflower gnocchi so let us take you through step by step to get the best results!
Top left: oven-baked, top right: boiled, bottom: pan-fried
Not sure how to cook your pack of Sunny & Luna Cauliflower Gnocchi? 'Gno' problem! This how to guide will take you through our favourite method (hello Signore Frying Pan) plus a couple of other ideas.
Our cauliflower gnocchi isn't like any other gnocchi. Not only is it made of 50% cauliflower, meaning it's lower in carbs and counts as 1 of your 5-a-day, it is also gluten-free, ready in just 5 minutes and contains only 4 Italian-sourced ingredients. Oh, and it's super delicious.
Our gnocchi is made of 50% cauliflower, meaning it's lower in carbs and counts as 1 of your 5-a-day!
The best news is that our gnocchi is super simple to prepare. Our favourite method is to lightly fry in olive oil or butter but you can also boil them or bake them in the oven. From our recipe experiments, we think pan frying is best for when you want to eat your gnocchi straight up con aglio e olio or with pesto. Boiling is great when you want to use gnocchi as dumplings (fun fact: gnocchi means dumpling in Italian!) so pop them in a tomato-based, minestrone-style soup. And oven-baked is perfect for a hearty pasta bake - try a tuna pasta bake or macaroni cheese with gnocchi in place of the usual pasta shapes!
How to cook Sunny & Luna Cauliflower Gnocchi
Pan Fried Method
1 pack of Sunny & Luna gnocchi
1 tbsp olive oil or butter
Non-stick frying pan
Preparazione
Heat the olive oil or butter in a non-stick frying pan over a medium heat.
When the pan is warm, add the gnocchi, making sure that each piece is touching the pan. Toss or stir to lightly coat the gnocchi in the oil or butter.
Fry for 3-7 minutes, tossing regularly to ensure both sides of the gnocchi crisp up.
For a light fry, cook for approximately 3 minutes and for a darker, cruncher bite, cook for 7 minutes or more.
Delicious eaten as they are or topped with your favourite pasta sauce!
Piccolo note
Using a non-stick frying pan and not over filling the pan are essential to allow the gnocchi to reach their full crispy potential.
Boiled Method
1 pack of Sunny & Luna gnocchi
A good pinch of salt
Saucepan
Preparazione
Bring a pan of salted water to a boil.
Once boiling, add the gnocchi and bring back to the boil.
Boil for 3-5 minutes or until the gnocchi float to the top of the pan. 3 minutes will give you a slightly firmer gnocchi with a bite of a bite and 5 minutes will give a softer, stickier texture.
Drain through a sieve or colander. (You can save some pasta water if you are making your own sauce and need to loosen it.)
Top with tomato sauce or add to a minestrone-style soup.
Oven Baked Method
1 pack of Sunny & Luna gnocchi
1 tbsp olive oil
Baking tray
Preparazione
Preheat the oven to 200C fan.
Put the gnocchi and oil into a baking tray and toss to coat.
Bake in the oven for 15 minutes, turning the gnocchi over half way through to make sure both sides are evenly brown.
Great to snack on straight out the oven as the outside is so crispy and delicious!
Piccolo note
Make sure to give the gnocchi a good coating of oil before they go in the oven and give them space in the tray to allow them to get golden all over.
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