If you’re looking for a dreamy way to add more veggies to your dinner routine, Homemade Cauliflower Gnocchi is about to make your carb-loving heart sing! Each pillowy bite has the cozy comfort of classic gnocchi but with a lighter, healthier twist thanks to fresh cauliflower. Whether you’re gluten-free, aiming to sneak in more plants, or just craving something deliciously different, this homemade gnocchi packs serious flavor, amazing texture, and will have everyone at the table asking for seconds.
Ingredients You’ll Need
These essential ingredients create the perfect base for your Homemade Cauliflower Gnocchi. Every item plays a special role in bringing the right chew, flavor, and beautiful golden color when sautéed. Let’s take a closer look at what you’ll need and why it matters!
- Cauliflower: The hero of the dish! Fresh cauliflower florets become soft and creamy, forming the gnocchi’s tender base.
- Cassava flour or all-purpose flour: This is the glue that holds your gnocchi together; cassava flour keeps things grain-free and gluten-free, but all-purpose works beautifully too.
- Potato starch (or tapioca starch): Adds that classic gnocchi fluffiness and chew, helping the dough hold its shape.
- Salt: Essential for bringing out all the lovely flavors in your gnocchi.
- Garlic powder (optional): A gentle hint of garlic takes the flavor up a notch, but you can absolutely skip it if you prefer a simpler taste.
- Olive oil or butter: For cooking up golden, crispy edges—choose whichever you love most.
How to Make Homemade Cauliflower Gnocchi
Step 1: Steam the Cauliflower
Start by cutting your cauliflower into manageable florets—it doesn’t have to be perfect! Place them in a steaming basket over boiling water and cover. In about 8 to 10 minutes, they’ll be buttery-soft and ready to work their magic. Let the steamed cauliflower cool slightly, then wrap it in a clean kitchen towel or cheesecloth, and squeeze out as much water as you can. This important step keeps your gnocchi light and prevents a gummy texture.
Step 2: Make the Dough
Transfer the well-drained cauliflower to your food processor. Pulse it until totally smooth and creamy, like mashed potatoes. Next, sprinkle in your flour, potato starch, salt, and a touch of garlic powder if you love a hint of savory depth. Gently blend (or stir if working by hand) until the mixture comes together in a soft, workable dough. If it’s a bit sticky, add extra flour one tablespoon at a time until you can easily handle it.
Step 3: Shape the Gnocchi
Take your dough and divide it into four equal portions. On a lightly floured work surface, roll each piece into a long, even rope about three-quarters of an inch thick. Using a sharp knife, cut these ropes into one-inch pillows of dough. For that classic gnocchi look, you can roll each piece gently over the back of a fork to give them those beautiful ridges—perfect for catching sauce!
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a rolling boil. Drop in your gnocchi pieces in batches, being careful not to overcrowd the pot. After about two to three minutes, you’ll see the gnocchi float to the surface. That’s your cue! Scoop them out with a slotted spoon, and transfer to a plate. They’re already tender and dreamy at this stage, but we’re about to add a little extra magic.
Step 5: Sauté for Crispiness (Optional)
If you love a golden, crispy bite (who doesn’t?), heat a splash of olive oil or a dab of butter in a large skillet. Add the boiled gnocchi and sauté for five to seven minutes, tossing occasionally, until they develop irresistible crispy edges and a gorgeous color. They’re spectacular straight from the pan or tossed with your favorite sauce.
How to Serve Homemade Cauliflower Gnocchi
Garnishes
The finishing touches can totally elevate your Homemade Cauliflower Gnocchi. Try a shower of fresh chopped parsley, a dusting of grated Parmesan, a drizzle of extra virgin olive oil, or a squeeze of lemon for brightness. A little cracked black pepper adds just the right amount of heat. These simple garnishes boost the flavors and make every plate look restaurant-worthy!
Side Dishes
This gnocchi pairs beautifully with all kinds of sides. Consider a crisp green salad with a zippy vinaigrette, simple roasted vegetables, or a warm bowl of Italian wedding soup. For a heartier meal, serve alongside herb-roasted chicken, grilled fish, or classic ratatouille. The versatility here is one of the best parts about keeping Homemade Cauliflower Gnocchi on your menu.
Creative Ways to Present
If you want to impress, try serving your gnocchi in mini cast iron skillets bubbling with brown butter, or layer it in individual ramekins with a sprinkle of mozzarella and a spoonful of marinara for a playful baked version. You could even skewer crispy gnocchi for a fun party appetizer or thread them onto fresh rosemary sprigs for a gorgeous touch. Have fun making this dish your own!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Homemade Cauliflower Gnocchi, lucky you! Let any extras cool completely, then transfer them to an airtight container and tuck them in the fridge for up to three days. A quick sauté in the skillet will bring them back to life, and they’ll taste just as fresh as on day one.
Freezing
This recipe is made for meal prep! Arrange uncooked gnocchi in a single layer on a parchment-lined baking sheet and freeze until firm. Once frozen, pop them into a freezer-safe bag or container. They’ll keep well for up to two months, and you can boil them straight from the freezer whenever a gnocchi craving hits.
Reheating
To reheat leftover gnocchi, sauté them in a skillet with a bit of olive oil or butter. They’ll regain their delightful crisp and soft center in just a few minutes. Avoid microwaving, as it can turn them mushy. For frozen gnocchi, simply boil (without thawing) until they float, then finish in the skillet if you like extra texture.
FAQs
Can I use frozen cauliflower instead of fresh?
Absolutely! Thaw frozen cauliflower completely, steam as usual, and make sure to drain and squeeze out as much moisture as possible for the best gnocchi texture. Fresh or frozen, this recipe turns out wonderfully.
What’s the difference between cassava flour and all-purpose flour in this recipe?
Cassava flour keeps your Homemade Cauliflower Gnocchi gluten-free, while all-purpose flour gives a slightly denser bite. Both work well, so use whatever suits your taste or dietary needs best.
Can I skip the potato starch or use a different starch?
Potato starch helps create the gnocchi’s signature chewiness, but tapioca starch is a great alternative if that’s what you have on hand. Cornstarch is less ideal as it’s a bit stickier, but it’ll do in a pinch.
Do I need a food processor?
A food processor makes things super easy, but you can mash the cauliflower by hand or use an immersion blender—just aim for a really smooth mash, which will help the dough feel more cohesive and the gnocchi light and tender.
What’s the best sauce for serving Homemade Cauliflower Gnocchi?
These gnocchi shine with almost any sauce! Try a classic marinara, fresh pesto, browned butter with sage, or even a creamy Alfredo. Their mild flavor makes them the perfect partner for whatever flavors you’re craving.
Final Thoughts
Homemade Cauliflower Gnocchi is the kind of recipe that makes you feel like a kitchen superstar—simple ingredients, surprisingly easy steps, and a result that’s both wholesome and totally crave-worthy. Give this recipe a whirl whenever you want to surprise yourself (and everyone around your table) with something extra special. Your new favorite comfort food awaits!
Print
Homemade Cauliflower Gnocchi Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 3–4 servings
- Category: Main Course, Side Dish
- Method: Boiling, Sautéing
- Cuisine: Italian-Inspired
- Diet: Gluten-Free, Vegetarian
Description
Learn how to make delicious Homemade Cauliflower Gnocchi from scratch. This gluten-free and vegetarian recipe yields light and pillowy gnocchi that pairs perfectly with your favorite sauce. Serve as a main course or side dish for a satisfying meal.
Ingredients
Main Ingredients:
- 1 medium head cauliflower (about 4 cups florets)
- 1/2 cup cassava flour or all-purpose flour (plus more as needed)
- 1/4 cup potato starch (or tapioca starch)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
For Cooking:
- Olive oil or butter, for cooking
Instructions
- Steam the Cauliflower: Cut cauliflower into florets and steam until very tender, about 8–10 minutes. Drain well and let cool slightly. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- Make the Dough: Transfer steamed cauliflower to a food processor. Pulse until smooth. Add flour, potato starch, salt, and garlic powder. Blend or stir until a soft dough forms. Add more flour if sticky.
- Shape the Gnocchi: Divide dough into 4 pieces. Roll each piece into a long rope about 3/4-inch thick. Cut into 1-inch pieces. Optionally, roll each piece over a fork to create ridges.
- Cook the Gnocchi: Bring a pot of salted water to a boil. Cook gnocchi in batches until they float, about 2–3 minutes. Transfer cooked gnocchi to a plate using a slotted spoon.
- Sauté for Crispiness (Optional): Heat a skillet with olive oil or butter. Sauté the boiled gnocchi until golden and slightly crispy, about 5–7 minutes.
Notes
- Cassava flour makes these gnocchi naturally grain-free and gluten-free.
- Serve with marinara, pesto, brown butter, or creamy garlic sauce.
- Can be frozen before boiling—freeze in a single layer and store in a bag for later.
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