Name: Cauliflower Gnocchi Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 head Cauliflower (~24 oz, cut into florets); 1 cup Wholesome Yum Blanched Almond Flour; ¾ tsp Sea salt; 2 ½ cups Mozzarella cheese (shredded); 2 tbsp Olive oil

Jump to Recipe

If you’re searching for a comforting yet light meal, Cauliflower Gnocchi is about to become your new obsession. Imagine bite-sized pillows with golden, crisp edges and a delicate, cheesy interior that’s every bit as satisfying as classic gnocchi — but much more veggie-forward. This recipe takes everything wonderful about a traditional gnocchi and gives it a modern, gluten-free spin using cauliflower, mozzarella, and almond flour. It’s a dish that feels both wholesome and decadent, just waiting to be smothered in your favorite sauce or enjoyed simply with olive oil and herbs.

Cauliflower Gnocchi Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of essential ingredients, Cauliflower Gnocchi proves that magic can happen in your kitchen. Each item plays an important role in achieving that perfect texture and taste — from the flavorful cauliflower base to the final golden sauté in olive oil.

Cauliflower: Fresh cauliflower florets are the hero here, giving the gnocchi their tender, almost pillowy texture and subtle flavor.
Wholesome Yum Blanched Almond Flour: This fine, gluten-free flour adds structure, keeping the gnocchi light and delicate without falling apart.
Sea Salt: Just a touch brings all the other flavors to life and balances the cauliflower’s mild sweetness.
Mozzarella Cheese (shredded): Melted, this cheese acts almost like glue, holding everything together while lending a hint of richness and stretchiness.
Olive Oil: Finishing the gnocchi in a hot skillet with olive oil delivers those irresistible crispy, golden edges.

How to Make Cauliflower Gnocchi

Step 1: Prep Your Baking Sheet

Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper (or wax paper, if that’s what you have on hand). This step makes cleanup a breeze later on and ensures the gnocchi won’t stick as they bake.

Step 2: Steam the Cauliflower

In a pot filled about an inch deep with water, bring it to a boil and set your cauliflower florets in a steamer basket. Cover and steam for 6 to 8 minutes, just until fork tender. Don’t skip this step; really soft cauliflower ensures a smoother dough later.

Step 3: Dry and Rice the Cauliflower

Once steamed, it’s crucial to dry the cauliflower as thoroughly as possible using paper towels. Excess moisture is a gnocchi disaster waiting to happen! Pop the florets into a food processor and pulse until you get fine cauliflower rice.

Step 4: Mix with Almond Flour and Salt

Scoop your riced cauliflower into a mixing bowl and stir in your blanched almond flour and sea salt. This mixture starts to come together, and you’ll notice it already smells nutty and inviting.

Step 5: Melt and Add the Mozzarella

In a separate bowl, microwave the shredded mozzarella just until it’s melted (usually 1–2 minutes). Pour the gooey cheese into your cauliflower mixture and stir until it’s smooth and combined. You may want to use your hands to really bring the dough together — don’t worry if it’s a little sticky! If it’s too sticky to handle, refrigerate the dough for 15–20 minutes to firm it up.

Step 6: Shape and Freeze the Gnocchi

Use a tablespoon or small scoop to portion out about 15 grams of dough per gnocco, rolling each into an oval. Place them on your lined sheet. Before you bake, pop them into the freezer for 10 minutes; this simple trick helps them hold their shape and bake up beautifully.

Step 7: Bake

Bake your gnocchi for 15 to 20 minutes, just until they’re gently set but still tender. Don’t expect much browning yet — we’re going for structure at this point, not color.

Step 8: Sauté to Finish

Now for my favorite part: crisping the Cauliflower Gnocchi in a skillet! Heat olive oil over medium, and arrange the gnocchi in a single layer (work in batches if you need to). Let them get golden and crispy for about a minute, then, if you like, flip them for a little extra crunch. The savory aroma is impossible to resist.

How to Serve Cauliflower Gnocchi

Garnishes

Freshly chopped basil, a flurry of grated parmesan, toasted pine nuts, or even a shower of red pepper flakes can really elevate your Cauliflower Gnocchi. Don’t be shy with a drizzle of olive oil or a squeeze of lemon juice if you’re craving brightness.

Side Dishes

Pair your gnocchi with a crisp salad of arugula and shaved fennel, or some roasted vegetables for a colorful, balanced meal. They also play beautifully alongside grilled chicken, Italian sausage, or even a simple tomato soup.

Creative Ways to Present

Try serving Cauliflower Gnocchi family-style on a large platter, nestled in a blanket of homemade pesto, or skewered on toothpicks as a fun, shareable appetizer. They’re just as great tossed in sage brown butter or even baked into a bubbly casserole.

Make Ahead and Storage

Storing Leftovers

If you have gnocchi left over (no guarantees!), simply let them cool to room temperature and store in an airtight container in the refrigerator for up to 3 days. Their texture holds up well, making leftovers just as appealing as the first batch.

Freezing

To freeze, arrange uncooked (or even baked but not sautéed) Cauliflower Gnocchi in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag or container. They’ll keep for up to 2 months — just pull out what you need for an impromptu comforting meal any time.

Reheating

For best results, reheat leftovers in a hot, nonstick skillet with a little olive oil. This refreshes their crisp exterior without drying them out. Microwave reheating also works in a pinch, but you’ll sacrifice some of that irresistible crunch.

FAQs

Can I make Cauliflower Gnocchi without a food processor?

Absolutely! Just chop the steamed cauliflower very finely by hand or use a potato masher, though the texture may be a bit more rustic. A food processor makes things easier, but it’s definitely not a dealbreaker.

What sauce goes best with Cauliflower Gnocchi?

Classic tomato sauce, homemade pesto, or a light garlic butter sauce are all delicious companions. The gnocchi’s mild flavor is a wonderful canvas for both bold and subtle sauces, so experiment until you find your favorite combo.

Can I use frozen cauliflower?

You can! Thaw and steam it thoroughly, then squeeze out as much moisture as you can before processing. Too much excess water can make the dough difficult to work with.

Is Cauliflower Gnocchi gluten free?

Yes, this recipe is naturally gluten free thanks to the almond flour and cauliflower base. Always double-check your cheese and other ingredients for hidden gluten if serving someone with celiac disease.

How do I keep the gnocchi from sticking together?

Chilling them in the freezer before baking helps, as does well-floured (or parchment-lined) surfaces. When sautéing, make sure not to overcrowd your pan so the gnocchi can crisp up without sticking.

Final Thoughts

I can’t recommend this Cauliflower Gnocchi enough — it’s simple, delicious, and endlessly adaptable to whatever you’re craving or have on hand. Give it a try and see just how fun and rewarding homemade gnocchi can be, no matter your skill level!

Cauliflower Gnocchi Recipe

★★★★★

4.8 from 23 reviews

Author: Mariam
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Homemade cauliflower gnocchi recipe that is crispy on the outside and tender on the inside, made with simple ingredients like cauliflower, almond flour, and mozzarella cheese.

Ingredients

Scale

Cauliflower Gnocchi:

1 head Cauliflower (~24 oz, cut into florets)
1 cup Wholesome Yum Blanched Almond Flour
¾ tsp Sea salt
2 ½ cups Mozzarella cheese (shredded)
2 tbsp Olive oil

Instructions

Preheat the oven: Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper (or wax paper).
Steam Cauliflower: Fill a pot 1 inch deep with water and bring to a boil. Place the cauliflower in a steamer basket and steam covered for 6-8 minutes, until fork tender.
Prepare Cauliflower Mixture: Dry the cauliflower and process in a food processor until fine. Mix with almond flour and sea salt.
Melt Mozzarella: Microwave mozzarella until melted. Combine with cauliflower mixture.
Form Gnocchi: Scoop mixture into 15-gram amounts, roll into ovals, and freeze for 10 minutes.
Bake Gnocchi: Bake for 15-20 minutes until firm.
Sauté Gnocchi: Sauté in olive oil until crispy and golden brown.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking, Sautéing
Cuisine: Italian