Cauliflower Gnocchi
With only 5 ingredients, this homemade cauliflower gnocchi is crisp, pillowy, and perfect for pairing with your favourite sauces. It’s also freezer-friendly!
If you don’t live near a Trader Joe’s, you’re out of luck if you want to try their famous vegan cauliflower gnocchi. Luckily, this copycat recipe lets you make cauliflower gnocchi at home with only 5 ingredients. I’ve also made traditional potato gnocchi (and sweet potato gnocchi) without eggs or dairy. But, if you’re sitting with a head of cauliflower, this easy vegan dinner idea is the perfect way to use it up!
Just like Trader Joe’s version, you can stash this homemade cauliflower gnocchi in the freezer for quick Italian-style weeknight dinners or fry ‘em and eat ‘em right away. Use your favourite sauce, make cheesy tomato gnocchi, or add this cauliflower gnocchi to soup, and more.
What You Can Expect From This Homemade Cauliflower Gnocchi Recipe
- Naturally vegan. Traditional gnocchi is made with eggs, but cauliflower gnocchi doesn’t require eggs or dairy, so it’s naturally vegan. No egg substitutes needed! There’s also the option to make this recipe gluten-free.
- Versatile. Pair your gnocchi with any sauce, protein, or veggies. Just like pasta, gnocchi is like a blank slate, so it works with almost any ingredients!
- Freezer-friendly. Cauliflower gnocchi freezes well, so you can keep it on hand for easy weeknight meals.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – Make sure your cauliflower is the weight specified in the recipe, or your cauliflower gnocchi won’t turn out.
- Olive oil – My first choice in terms of flavour. You can use another cooking oil, like avocado oil, if preferred.
- All-purpose flour – This helps bind the gnocchi. Want to make your cauliflower gnocchi gluten-free? Just substitute the all-purpose flour with cassava flour, as Trader Joe’s does, or use almond flour.
- Potato starch – If you can’t find potato starch, you can use potato flakes instead, but you will need to measure them by weight (45 grams) rather than volume. Then, all you need to season your cauliflower gnocchi is a pinch of salt.
For Frying:
- Olive oil – Or another oil you like to use for cooking. Vegan butter also works.
- Dried rosemary – You can use fresh rosemary, too, if you’d like. Thyme also goes nicely with this gnocchi recipe.
How to Make Cauliflower Gnocchi From Scratch
Follow the steps below to prepare this easy cauliflower gnocchi recipe. Be sure to strain out as much liquid as possible after you’ve steamed the cauliflower. Too much water will make the gnocchi soft and gummy.
Shape the Gnocchi
- Prepare the cauliflower. Break the cauliflower into florets and steam it until it’s tender.
- Drain. Transfer the cauliflower to a colander lined with a clean kitchen towel. Wrap the towel around the cauliflower and squeeze out as much moisture as possible.
- Process. Place the cauliflower in your food processor and blend until it’s smooth and paste-like.
- Add the remaining ingredients. Add the flour, starch, and salt to the cauliflower and pulse to combine.
- Shape the gnocchi. Transfer the dough to a floured work surface. Divide the dough into 3 logs, about ¾-inch thick, then cut each into ½-inch gnocchi with a knife or dough cutter. Make dents in each gnocchi with a fork, if desired.
Cook Your Gnocchi
- Boil. Bring 2 quarts of salted water to a boil. Reduce the heat to medium and add the gnocchi to the water, stirring to keep them from sticking. After the gnocchi floats up to the surface, cook them for 30 seconds more. Drain them in a colander and let them cool.
- Fry. Heat the olive oil in a nonstick pan set over medium heat. Add the rosemary and boiled gnocchi and cook until both sides are lightly browned and crisp. Serve with your desired sauce.
Tips for the Best Gnocchi
- Adjust the moisture level as needed. Touch the dough with your fingers. If the mixture feels dry and doesn’t stick together, you can add 1-2 tablespoons of water. The dough should not be sticky, but it should hold together and be easy to shape.
- Drain the gnocchi well. If they’re still very wet, the oil will spatter when you add them to the skillet. This makes a mess, and it can be painful if the oil hits your hands and arms!
- Measure by weight, if possible. This is a recipe where too much of one ingredient or too little of another can throw everything off. Weighing your ingredients will give you more precision and guarantee perfect results.
What Sauces Pair Well With Cauliflower Gnocchi?
These cauliflower gnocchi are super tasty with my homemade marinara sauce (pictured here), pomodoro sauce, or you can simply toss the freshly fried gnocchi with butter, fresh sage, and vegan parmesan. To round out your meal, add balsamic roasted vegetables or almond-crusted baked eggplant.
- Homemade tomato sauce
- Basil pesto, parsley pesto, or kale pesto
- Creamy vegan Alfredo sauce
- Spicy arrabbiata sauce
Recipe FAQs
Yes, you’ll need to boil the gnocchi before pan-frying. It cooks quickly; about 30 seconds to a minute is all you need.
Just like with traditional potato gnocchi, cauliflower gnocchi is nearly done when it floats to the surface of the boiling water. Wait 30 seconds more, and it’s done!
Yes, you can freeze cauliflower gnocchi before boiling or after boiling. It will keep in the freezer for up to 3 months. See the Storage section for more details.
Cauliflower gnocchi is chewier than traditional gnocchi (even a little gummy), but if it’s mushy, it’s likely overcooked. Pay attention while the gnocchi boils.
How to Store Leftovers
- Refrigerate. Store leftover cauliflower gnocchi in an airtight container in the refrigerator for 3 to 4 days. You can reheat it in a skillet over medium heat or in the microwave until warmed through.
- To freeze it, I recommend setting the gnocchi on a parchment-lined baking sheet and placing it in the freezer. Once the gnocchi is frozen solid, transfer them to an airtight container or freezer bag.
- Freezing uncooked gnocchi. If you’ve frozen the gnocchi before boiling, you can simply boil the gnocchi directly from frozen and proceed with the rest of the recipe as written. If you boil the gnocchi and then freeze it, thaw it in the refrigerator or microwave, then fry it as described in the recipe.
More Vegan Cauliflower Recipes
- Cauliflower Mac and Cheese
- Roasted Cauliflower Soup
- Crispy Cauliflower Tacos with Chipotle Crema
- Sticky Sesame Cauliflower Wings
- Bang Bang Cauliflower
Enjoy friends! If you make this cauliflower gnocchi recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Cauliflower Gnocchi
Ingredients
- 1 pound cauliflower, 450g
- 3 tablespoons olive oil
- ½ cup all purpose flour, 60g *
- ¼ cup potato starch, 45g
- ⅔ teaspoon salt
For frying:
- 2 tablespoons olive oil
- 1 ½ teaspoons dried rosemary, or 1 tablespoon fresh
Instructions
- Wash and separate cauliflower into small florets. Place in a steamer basket. Pour 2 inches of water into a pot and place the steamer basket with cauliflower on top. Cover and bring to boil on medium heat. Cook on small heat for about 15 minutes, or until the cauliflower is soft.
- Transfer cooked cauliflower to a colander lined with a clean kitchen towel. Wrap the towel tightly and squeeze the moisture from the cauliflower as much as possible.
- Transfer the drained cauliflower to the food processor and blend until no big clumps remain. The consistency will resemble a paste with small crumbs.
- Add flour, starch and salt to the cauliflower paste and pulse a few times until mixed. Try the resulting dough with your fingers. If the mixture is very dry and doesn’t stick together you may add 1-2 tablespoons of water. The dough should not be sticky but will hold together and should be easy to shape.
- Transfer the dough to the working surface sprinkled with flour. Shape into 3 logs, about ¾ inch thick, cut into ½ inch gnocchi with a knife or dough cutter.
- Make dents in every gnocchi with a fork. This step is optional; traditionally it’s made to help the sauce stick better.
- Bring a 3 quarts pot filled with 2 quarts water to boil, add 1 teaspoon salt and turn the heat to medium.
- Carefully add gnocchi to the boiling water, stir once with a wooden spoon to make sure they don’t stick to the bottom. After the gnocchi floats up to the surface, cook for 30 seconds more. Then transfer to the colander and let cool.
- In a nonstick pan, heat 2 tablespoons of olive oil over medium heat. Add rosemary sprigs and cooked gnocchi. Fry on medium heat for 5 minutes, stirring once halfway through.
- Serve with marinara sauce.
Notes
- * You can use the same amount of cassava flour for the gluten free version, but the gnocchi will be a bit harder and chewier. To make them softer, replace 2 tablespoons of cassava flour with almond flour.
- To store: Store leftover cauliflower gnocchi in an airtight container in the refrigerator for 3 to 4 days. You can reheat it in a skillet over medium heat or in the microwave until warmed through.
- To freeze: You can freeze cauliflower gnocchi before boiling or after boiling—it’s up to you! It will keep in the freezer for up to 3 months. To freeze it, I recommend setting the gnocchi on a parchment-lined baking sheet and placing it in the freezer. Once the gnocchi is frozen solid, transfer them to an airtight container or freezer bag. If you’ve frozen the gnocchi before boiling, you can simply boil the gnocchi directly from frozen and proceed with the rest of the recipe as written. If you boiled the gnocchi and then froze it, thaw it in the refrigerator or microwave, then fry it as described in the recipe.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Cant wait to make all soon for me i love gnocchi sooooooooo much i never had cauliflower gnocchi before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Enjoy soo much Ramya!!
Hi Jessica! I’d love to try this recipe, but the cauliflower weight is a little confusing. Two pounds is just over 900 grams. Can you clarify the weight? Thank you!
Hi Colin,
Oh my gosh I’m so sorry about that! I’ve been corrected, it’s 1 lb/450g! Enjoy so so much!
Hi! Made these for my family tonight. Big hit! Next time I will 1.5 or 2x the recipe. Dough comes together nicely in the processor, however, I added another 1/2 C of flour to make it workable. It was still sticky coming out of the bowl, but with a gentle hand and a floured countertop, I made it work. Great recipe and lighter than traditional gnocchi. Bravo!
Thanks so much for sharing Sarah!! This comment is so helpful
These gnocchi are so delicious! My partner made them last week to accompany a version of your Gnocchi Soup. Beig a keen gardener though, I substituted other greens and got my patner to add beetroot, including its leaves, to the soup.