If you love cauliflower gnocchi learn how to make it right at home with only five simple ingredients. It’s light, fluffy, and still so comforting seared until crispy, tossed in sauce, or added to soups. It’s very easy and you can make it gluten free with one simple substitution.
WHAT IS CAULIFLOWER GNOCCHI
Trader Joe’s made so many people fall in love with these little pillows of happiness. When I heard and tried it for the first time, it was clear why it was so popular.
Gnocchi is a classic Italian comfort dish made with potatoes, egg, and flour. They are soft, tender, with pillow-like texture and mild taste. This cauliflower version of the Italian classic is healthier than using potatoes, although it is still a little indulgent.
Cauliflower gnocchi tastes like cauliflower but it is not overwhelming, especially when seared after boiling with other ingredients or tossed in sauce. The texture is light, tender, and pillow-like. I highly recommend that you sear this gnocchi after boiling to get that crunchy exterior and brown sear. It will add wonderful flavor and experience of biting through crunchy outer layer to get to the soft middle.
Cauliflower gnocchi are lighter in texture than their original potato cousin and are not as dense. It’s perfect on its own, tossed with sauces, or in soups. Make a double batch and freeze some for easy week night meals all week!
WHAT INGREDIENTS DO I NEED?
Cauliflower – it’s easy to use fresh cauliflower or frozen. You can even use riced cauliflower but make sure you will be able to steam it.
Flour – all-purpose flour is fine to use but you can also substitute gluten free all-purpose flour.
Egg – egg will help with binding and I also find that it helps with plump texture of gnocchi.
Seasoning – keep it simple with salt and a little garlic powder.
HOW TO MAKE IT
Even though there are several steps involved in this recipe, they are all easy to follow. It’s also a great idea to make a couple extra batches on the weekend and freeze it in portions to use through the week.
Cooking Cauliflower
Steam Instructions: Cut cauliflower into florets. You can keep most of the stems but discard the very thick middle stem. Steam florets until very tender and let them cool down a bit before squeezing out the liquid.
Instant Pot:Place the wire rack that came with the Instant Pot at the bottom of the pot. Add 1 cup of water to the bottom. Place cauliflower florets on top of the rack, close the lid, and make sure to turn the valve to “seal.”
Set to Pressure Cook on high for 6-7 minutes. Once time is up, let it do a natural release for 10 minutes and then you can finish with a quick release. Make sure to cool cauliflower before squeezing.
Prepare Cauliflower Gnocchi Dough
It’s important to squeeze out as much liquid out of cooked cauliflower as you can and for that you can use a mesh vegetable bag or doubled cheese cloth. Place cooled cauliflower into the mesh bag and squeeze out as much liquid as you can.
Combine squeezed cauliflower, flour, egg, salt, and garlic powder in a mixing bowl and mix until thoroughly incorporated. You can use a fork to mix the dough and then a small spatula.
Spread about a 1/4 cup of flour on the work surface and knead the dough a few times. (You can add a couple more tablespoons of flour but don’t add too much flour, the dough should be moist but not sticky.)
Cut the dough into four or more pieces so they are easier to handle. Roll each piece into about 1/2 inch – thick, long rope-like logs. Cut each into about 3/4 – inch pieces.
Use a fork or gnocchi roller to roll each piece of gnocchi with a design or leave it in a shape of little pillows as they are cut.
Note: cook it right away or freeze it. Do not refrigerate.
Cooking cauliflower gnocchi
You can cook them right in the skillet until crispy and cooked through but I prefer to boil first and then cook them in the skillet.
Bring a pot of salted water to boil first and then add gnocchi. Cook until they float up to the surface, about 3-4 minutes. While they’re boiling, preheat a cooking pan over medium-high heat and add olive oil. Use a skimmer or a slotted spoon to take gnocchi out of the water, shake off excess water, and add them to the preheated pan.
Add aromatics like garlic, herbs, sun dried tomatoes, gently toss and let them sear on one side without disturbing them. Flip them into the other side and sear until golden.
STORING AND FREEZING
Store any leftover uncooked cauliflower gnocchi in the freezer. Don’t refrigerate uncooked gnocchi because it will get mushy.
You can store cooked gnocchi in a food storage container, in the refrigerator, for 4-5 days. It fine to reheat in the microwave or in a saute pan.
Freezing:
Spread uncooked cauliflower gnocchi on a parchment paper sheet tray and freeze for 2 hours. Set a timer so you don’t forget about it.
Portion frozen gnocchi in a freezer resealable bags in individual portions. Portioning it this way will make it easy to pull right out of the freezer and cook.
No need to thaw frozen gnocchi before cooking, simply cook it frozen in boiling water first and then sear in a preheated skillet with oil and other aromatics.
MOST COMMON QUESTIONS
Is it gluten free?
I usually make my cauliflower gnocchi gluten free using gluten free all-purpose flour. If you don’t want to use gluten free flour, simply use regular all-purpose flour.
What cauliflower can I use?
You can use a fresh head of cauliflower and cut it into florets or buy pre-packaged florets. Frozen cauliflower florets are also fine to use just make sure to thaw it first. You can even use frozen riced cauliflower but make sure to use a mesh attachment to the steamer so pieces don’t fall through.
How to make it crispy?
Crispy gnocchi is the best and you can achieve that beautiful crunchy outer layer by searing it in the preheated skillet. Make sure to heat up the skillet first and then add oil and heat that through. I prefer to boil gnocchi first and then strain it and add to the hot skillet to sear. Let it sear on one side without disturbing them and then flip them into the other side and sear.
What sauce can I use?
There are SO many possibilities as far as sauces but my favorite ones are:
How to cook it from frozen?
Absolutely! There is no need to thaw gnocchi and it’s actually best not to thaw it or it will clump from excess moisture.
MORE CAULIFLOWER RECIPES
If you like to substitute cauliflower in everyday recipes, make sure to get my recipes for:
Mashed Cauliflower, which is a great substitute for mashed potatoes.
Cauliflower Pizza crust and cauliflower grilled cheese both substitute bread.
This cauliflower “mac and cheese” is a wonderful comforting dish without pasta.
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
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Homemade Cauliflower Gnocchi
Ingredients
- 3 lb head of cauliflower or 2.5 lbs of cauliflower florets
- 1/2 cup all-purpose flour or gluten free all-purpose flour
- 1 egg
- 1 tsp garlic powder
- 3/4-1 tsp salt to taste
- 1/4-1/3 cup all-purpose flour for surface
Instructions
- Cut cauliflower into florets. You can keep most of the stems but discard the very thick middle stem.
Cook Cauliflower:
- Steam florets until very tender and then let them cool down before squeezing out the liquid.
- Use a mesh vegetable bag or doubled cheese cloth. Place cooled cauliflower into the mesh bag and squeeze out as much liquid as you can.
Make cauliflower gnocchi:
- Combine squeezed cauliflower, flour, egg, salt, and garlic powder in a mixing bowl and mix until thoroughly incorporated. You can use a fork to mix the dough and then a small spatula.
- Spread about a 1/4 cup of flour on the work surface and knead the dough a few times. (You can add a couple more tablespoons of flour but don’t add too much flour, the dough should be moist but not sticky.
- Cut the dough into four or more pieces so they are easier to handle. Roll each piece into about 1/2 inch – thick, long rope-like logs. Cut each into about 3/4 – inch pieces.
- Use a fork or gnocchi roller to roll each piece of gnocchi with a design or leave it in a shape of little pillows as they are cut.
- Note: cook it right away or freeze it.
Easy way to cook it:
- Bring a pot of salted water to boil first and then add gnocchi. Cook until the float up to the surface, about 3-4 minutes.
- While gnocchi is boiling, preheat a cooking pan over medium-high heat and add olive oil.
- Use a skimmer or a slotted spoon to take gnocchi out of the water, shake off excess water, and add them to the preheated pan.
- Add aromatics like garlic, herbs, sun dried tomatoes and gently toss and let them sear on one side without disturbing them. Flip them into the other side and sear until golden.
- Add some grated Parmesan cheese on top and serve.
Freezing instructions:
- Spread uncooked cauliflower gnocchi on a parchment paper sheet tray and freeze for 2 hours. Set a timer so you don’t forget about it.
- Portion frozen gnocchi in a freezer resealable bags, in individual portions. Portioning it this way will make it easy to pull right out of the freezer and cook.
- No need to thaw frozen gnocchi before cooking, simply cook it frozen in boiling water first and then sear in a preheated skillet with oil and other aromatics.
Notes
Nutrition
Debbie says
Hi Lyubov,
Can I substitute almond flour for AP flour?
LyubaB says
Yes, I have tried using almond flour and I believe I had to use a little bit more so judge that while your making it.
LyubaB says
Yes, I have tried using almond flour and I believe I had to use a little bit more so judge that while your making it.
Dawn says
Could you make this vegan? What could you use to substitute the egg as a binder!?
LyubaB says
Hi Dawn, I think you could. I have not tried it but I have heard good things about Bob’s Red Mill egg replacer, you would follow the directions on the package. If you use it let me know how it goes.
Menolly says
When you say “cook right away” do you mean literally, or can they wait 2 hours? Trying to plan my Sunday dinner, and I was thinking about making these Sunday afternoon.
LyubaB says
You can store the uncooked cauliflower gnocchi in the freezer for two hours and then cook it frozen but do not refrigerate uncooked gnocchi it will get mushy before your ready to cook it.
I hope you love it! 🙂
Charity Johnson says
Can I use cauliflower flour? I am trying to make them as healthy as possible.
LyubaB says
I have not heard of cauliflower flour so I have not worked with it. The point of the flour is to bind and thicken so you can try it and see how it turns out if it holds it’s shape. If it comes out to thin then try to add more cauliflower flour, sorry I cant be more help. If you try it let me know how it goes.
Chris Hartman says
This is going to be one of my go to “pasta” recipies from now on. Although I am going to use the almond flour or an almond coconut flour mix.
The Carb data for the regular recipe makes it to high carb for me as I am sensitive to carbs with blood sugar issues. It comes out to about 30 barbs so that is a WHOLE day’s worth for me. With almond flour it brings it down to 14 carbs per serving, which is within reason. If making with almond flour – a person may want to let rest in the fridge just after dividing into the 4 pieces to firm up a bit. (Maybe 5 to 10 minutes). THEN go ahead and roll out.
II can’t wait for the cauliflower to start heading in the garden so I don’t have to buy it. Will be freezing plenty of this in the autumn!
LyubaB says
I am so happy you liked it and were able to adjust it for your dietary needs! 🙂