Cauliflower Gnocchi Recipe

By Nichole J. •  Updated: 02/01/25 •  2 min read

Gluten-Free Cauliflower Gnocchi: When Cauliflower Decides to Be Fancy

Hello, kitchen adventurers! Today, we’re turning cauliflower into pillowy, gluten-free gnocchi that’ll make regular potatoes question their life choices. No magic wands required—just a fork, a pot, and a willingness to pretend vegetables are carbs. Let’s roll (literally).


Ingredients (Serves 4):


Instructions:

1. Cauliflower’s Spa Day
Chop the cauliflower into florets. Steam or boil them until soft—about 10 minutes. Drain WELL. Cauliflower holds water like a camel, and soggy dough is nobody’s friend. Mash it with a fork or blend until it resembles fluffy snow.

2. Dough Drama
Mix the mashed cauliflower, flour, egg, salt, and garlic powder in a bowl. Knead gently until it forms a dough. If it sticks to your hands, add flour slowly. If it still sticks, blame the humidity and add more flour.

3. Shape Squad
Roll dough into long ropes (thumb-width). Cut into 1-inch pieces. Press each gently with a fork for ridges. Pro tip: ridges hold sauce like a tiny edible hammock.

4. Cook Time
Boil a pot of salted water. Drop gnocchi in batches. They’ll sink, then float like tiny doughy life rafts. Scoop them out after 2-3 minutes.

5. Crispy Upgrade (Optional)
Pan-fry boiled gnocchi in olive oil until golden. This step is for overachievers who want extra crunch.


Serving Suggestions:


Why This Works:

Cauliflower cuts carbs without cutting flavor. Gluten-free flour keeps it friendly for sensitive tummies. Plus, rolling dough is cheaper than therapy.


Final Note

If your gnocchi disintegrates, call it “cauliflower crumble” and serve over salad. Win-win. Now go flex those veggie-powered pasta muscles! 🥦💪

Nichole J.

Food Lover, Coffee Addict, and Recipe Tinkerer. When I'm not testing recipes, I'm debating whether coffee counts as a meal (it does). I created cooksandcoffee.com and my goal is to help you cook better, faster and have some fun along the way

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