Why should gnocchi always be made from potatoes? One of my favourite things about cooking is taking something familiar and giving it a small twist. In this case, part of the potato gets replaced with cauliflower.
The result? Soft, pillowy gnocchi with a little extra flavour.
Add slow-roasted chicken, a touch of sriracha, a buttery pan sauce and some spinach, and you’ve got yourself a proper comfort food bowl.
The best part?
The gnocchi get pan-fried afterwards, so they develop those golden, crispy edges 😮💨
🥔 Cauliflower Gnocchi
Ingredients
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1 small cauliflower
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350–400 g potatoes
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1 egg yolk
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120–180 g flour (as needed)
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salt
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white pepper
Method
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Cook or steam the cauliflower until tender.
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Drain it very well and blend into a smooth purée.
👉 Important: the cauliflower shouldn’t be too wet.
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Boil the potatoes in their skins, peel them and mash while still warm.
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Combine the cauliflower purée, potatoes, egg yolk, salt, white pepper and flour.
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Add the flour gradually until you get a soft dough.
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Shape the gnocchi and cook them in salted water.
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Once they float to the surface, they’re ready.
🍗 Chicken
Ingredients
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4 chicken thighs (or around 500–600 g chicken)
Marinade
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1–2 tbsp sriracha
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olive oil
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salt
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black pepper
Method
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Marinate the chicken with sriracha, olive oil, salt and pepper.
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Roast slowly until tender and nicely caramelised.
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Once cooked, shred into bite-sized pieces.
👉 Save all the roasting juices for the sauce.
🧈 Pan Sauce + Finish
Ingredients
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reserved chicken juices
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1 tbsp apple cider vinegar
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a splash of water or stock
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1–2 tbsp butter
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a handful of spinach
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Parmesan
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(optional) lemon zest
Method
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Pan-fry the gnocchi in a hot pan until golden brown.
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Add the shredded chicken.
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Pour in the roasting juices, vinegar and a splash of stock if needed.
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Finish with butter and gently toss everything together.
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Add the spinach and let it wilt slightly.
🍽️ Finish
Serve in a deep bowl and finish with finely grated Parmesan.
Optional, but highly recommended — a little lemon zest over the top.
✨ 3xT — Tips, Tricks & Twists
Tip: Drain the cauliflower really well.
Otherwise, the gnocchi will be too soft.
Trick: Always pan-fry your gnocchi.
That’s where the magic happens 😮💨
Twist: A little lemon zest 🍋
That fresh hit lifts the whole dish.
Bonus: Roast the chicken low and slow.
It becomes more tender, juicier and much more flavourful.
Dober tek!
